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Orange chocolate mousse cake

(20 ratings)

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This is smooth, rich and utterly delicious. It is quick and easy to make. Most of all, you don't even have to bake it.
This is smooth, rich and utterly delicious. It is quick and easy to make. Most of all, you don't even have to bake it.
  • Serves: 14-16

  • Prep time:

  • Cooking time:

    (chilling time)
  • Total time:

  • Skill level: Easy peasy

  • Costs: Mid-price

Woman's Weekly recipe Fancy a cake with a twist? Ditch the sponge and opt for a chocolate mousse cake instead. This chocolate orange version is the perfect cake for those times when you want something a little different to your average Victoria Sponge. Made from a simple chocolate orange mousse (Jaffa cake fans take note!) it requires no baking at all. You can achieve a rich, smooth and utterly delicious mousse cake without setting foot near the oven. Impress your friends and family with this orange chocolate mousse cake today.

Ingredients

For the base:
  • 60g (2oz) dark chocolate
  • 30g (1oz) unsalted butter
  • 2 tsp golden syrup
  • 150g (5oz) shortcake biscuits
For the filling:
  • 100g bar dark chocolate
  • 100g bar orange-flavoured chocolate (we used Lindt Excellence Orange Intense Dark Noir)
  • 100g bar Belgian milk chocolate
  • 5 tbs double cream
  • 4 med eggs, separated
  • 2 tbs golden caster sugar
For the topping:
  • 5 tbs double cream
  • 20cm (8in) loose-based cake tin

We also like using Maya gold chocolate in this recipe for its spicy flavour

Method

  1. To make the base: Put the chocolate, butter and syrup in a small pan and let it melt gently. Whizz the biscuits in a food processor to make crumbs. Add the chocolate mixture, mix well, then spoon it into the tin and press down firmly. Chill while you make the filling.
  2. To make the filling: Grate some of the dark chocolate (about 2 tbs) and set aside for the decoration. Put the rest of the bar, along with the other 2 bars of chocolate and the cream, into a large bowl over a pan of simmering water, but donít stir. Take off the heat, stir and leave for 5 mins, then beat in the egg yolks. Whisk the egg whites to a stable foam, then whisk in the sugar until stiff and glossy.
  3. Fold the whites into the chocolate mixture. Spoon it on the base and chill for 3-4 hrs or overnight until set.
  4. When ready to serve, take out of the tin and finish with the topping.
  5. To make the topping: Whip the cream, and put 14-16 small spoonfuls, evenly spaced, around the edge. Decorate with a sprinkling of the reserved grated dark chocolate. Slice to serve.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 255(kcal)
  • Fat 17.0g
  • Saturates 10.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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  • 4
(20 ratings)

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