chocolate orange mousse cake …

this recipe is from a book called ‘easy wheat, dairy & gluten free‘ which states, among other things, that “food allergies or intolerances needn’t mean dull dishes!”  this is so true.

(photo by clive streeter)

i chose this recipe because oranges were still present in my house and i had this pressing need to get rid of them. asap.

ingredients
100g or 3 and 1/2 oz dairy-free spread, plus extra for greasing
100g or 3 and 1/2 oz caster sugar
2 eggs, lightly beaten
100g or 3 and 1/2 oz gluten-free plain flour
1 tspn gluten-free baking powder
2 tbspn cocoa powder
finely pared strips of orange rind, to decorate

mousse
200g or 7 oz good quality plain dark chocolate (about 70 percent cocoa solids)
grated rind of 2 oranges and juice of 1
4 eggs, separated

method
1) preheat the oven to 180c/350f/gas mark 4.
2) grease a 23cm/9-inch round, loose-bottomed cake tin and line the base.
3) cream the sugar and spread together in a mixing bowl until pale and fluffy.  gradually add the eggs, beating well with a wooden spoon between each addition.
4) sift the flour, baking powder and cocoa powder together, fold half into the egg mixture, then fold in the remainder.
5) spoon the mixture into the prepared tin and level the surface with the back of a spoon.
6) bake in the preheated oven for 20 minutes until risen and firm to the touch.  leave in the tin to cool completely.
7) meanwhile melt the chocolate in a heatproof bowl placed over a saucepan of gently simmering water, making sure that the bottom of the bowl does not touch the water.  leave to cool, then stir in the orange rind and juice and egg yolks.
8) whisk the egg whites in a large bowl until they form stiff peaks.  gently fold a large spoonful of the egg whites into the chocolate mixture, then fold in the remainder.
9) spoon the mixture on top of the cooked, cooled sponge and level the top with the back of a spoon.  alternatively, remove the sponge from the tin, slice through and sandwich with the mousse.
10) place in the refrigerator to set.  remove the sides of the tin if not removed earlier (though not the base) before decorating with the strips of orange rind and serving.

note: this recipe makes a lot of mousse.  i had enough mousse to sandwich the sponge, to layer the top of the cake and to have it as a dessert on its own.  didn’t i enjoy licking the spoon and the bowl … i’m telling you, chocolate is my weakness.

my brother told me that the flavour reminded him of the jaffa balls that we used to have when we were kids.  (jaffas were small round lollies consisting of a soft chocolate centre with a hard covering of orange flavoured, red coloured confectionery).

by the way, i still have oranges left …

“don’t eat anything your great grandmother wouldn’t recognize as food. when you pick up that box of portable yogurt tubes, or eat something with 15 ingredients you can’t pronounce, ask yourself, “what are those things doing there?” ~ michael pollan

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