CHOCOLATE ORANGE MOUSSE CAKE
Bon Appetit / October 1982 – R.S.V.P. section
Requested from Daily’s Restaurant in Atlanta, Georgia
- 5 5 1 tblsp plus 1 tsp unsalted butter, room temperature
- 1 1/3 1 1/3 1/3 cups sugar
- 1 1 1 tsp vanilla
- 2 2 1 large eggs, beaten, minus 1 tblsp
- 1 1/2 1 1/2 1/2 cups unsweetened cocoa powder
- 1 1 3 cup plus 3 tblsp flour
- 1/2 1/2 1/2 tsp baking soda
- 1/2 1/2 1/2 tsp baking powder
- Pinch Pinch of salt
- 1 1/4 1 1/4 1/4 cups milk
- 12 12 12 oz semisweet chocolate, coarsely chopped
- 2 2 2 oz unsweetened chocolate, coarsely chopped
- 1/4 1/4 1/4 cup fresh orange juice
- 1 1 1 tblsp unflavored gelatin
- 1 1/2 1 1/2 1/2 cups whipping cream
- 3 3 3 egg yolks
- 1 grated peel of 1 medium orange
- 5 5 5 egg whites, room temperature
- 1/4 1/4 1/4 cup sugar
- 1 1 1 cup whipping cream
- 1/4 1/4 1/4 cup powdered sugar
- 1 1 1 tblsp vanilla
- 2 2 2 oz semisweet chocolate, coarsely chopped
- 2 2 2 tblsp whipping cream
For cake: Preheat oven to 375. Line 10x15x1 inch jelly roll pan with parchment paper or foil. Cream butter in large bowl. Add sugar and vanilla and beat until light and fluffy. Gradually beat in egg. Sift dry ingredients. Blend into butter mixture alternately with milk, beginning and ending with dry ingredients. Pour batter into prepared pan, spreading evenly. Bake until cake springs back when pressed lightly with finger, about 10-12 minutes. Turn out onto rack and cool. Peel off parchment.
For mousse: Melt semisweet and unsweetened chocolate in top of double boiler set over gently simmering water. Transfer to large bowl and set aside. Meanwhile, pour orange juice into cup. Sprinkle gelatin over top. Let stand until liquid is completely absorbed, approximately 5 minutes.
Combine cream and egg yolks in heavy medium saucepan. Place over low heat and cook, stirring constantly, until custard begins to thicken. Remove from heat. Blend in gelatin mixture. Add custard to melted chocolate and mix well. Stir in orange peel. Let mixture cool for 30 minutes.
Beat egg whites in large bowl of electric mixer at high speed until soft peaks form. Add sugar and continue beating until stiff peaks form. Stir ¼ of egg whites into chocolate mixture, then fold in remaining whites. Cover mousse and refrigerate overnight.
For topping: Combine 1 cup cream with powdered sugar and vanilla in medium bowl and whip to soft peaks.
Melt coarsely chopped chocolate with 2 tablespoons cream in top of double boiler set over gently simmering water. Remove from heat and stir through several times to blend.
To assemble: Cut cake crosswise into 4 equal rectangles. Place 1 rectangle on platter. Gently spread ¼ inch thick layer of mousse over top, being careful not to deflate mousse. Repeat layering cake and mousse, ending with fourth cake layer. Freeze cake 1 hour. Cover top and sides of cake with remaining mousse, spreading evenly.
Pipe rosettes of whipped cream topping over cake, covering completely. Drizzle chocolate cream mixture over whipped cream. Refrigerate cake until serving time.