Chiswick chocolate
& orange cake
CHISWICK CHOCOLATE &
ORANGE CAKE
SERVES 10-12
Beginthisrecipeatleast6hoursahead.
You will need a sugar thermometer.
5eggs
260gcaster sugar
1 cup (150g) plain flour
(^1) / 2 cup (50g) cocoa powder
11 / 2 tspbakingpowder
45g unsalted butter, melted, cooled
PÂTÉ À BOMBE
90gcastersugar
1 tbs glucose
6 egg yolks
MILK CHOCOLATE MOUSSE
250g good-quality milk chocolate
(we used Valrhona)
30gunsalted butter
280ml thickened cream
DARK CHOCOLATE & ORANGE MOUSSE
200g good-quality dark chocolate,
finely chopped
30gunsalted butter
340ml thickened cream
Finely grated zest of 1 orange
1 drop good-quality food-grade organic
orange essential oil (optional)
CHOCOLATE GLAZE
1 titanium-strength gelatine leaf
25gcocoa powder
50ml thickened cream
80g caster sugar
Preheattheovento180°C.Grease
thebaseandsideofa23cmspringform
cake pan and line with baking paper.
Tomakethecake,inastandmixerfitted
with the whisk attachment, whisk eggs
andsugarfor7minutesoruntilpaleand
tripledinsize.Meanwhile,sieveflour,
cocoa, baking powder and^1 / 4 tsp fine
seasaltintoabowl.In2batches,gently
fold flour mixture into egg mixture. Fold
through melted butter. Pour into prepared
panandbakefor35minutesoruntila
skewer inserted in the centre comes out
clean. Cool cake completely in pan, then
removefrompanand,usingalarge
serrated knife, cut horizontally into thirds.
Grease base and side of cleaned cake
pan and line with baking paper. Place top
thirdofcakeinbaseofpanandsetaside.
Meanwhile,forthepâtéàbombe,combine
sugar, glucose and 2 tbs water in a small
saucepan.Bringtotheboiloverhighheat,
stirring constantly, until sugar is dissolved,
then simmer for 5 minutes or until 120°C on
a sugar thermometer. Meanwhile, in the
cleanedstandmixerfittedwiththewhisk
attachment,whiskyolksuntilpale.Withthe
motorrunning,graduallyaddsugarsyrup
inasteadystreamandwhiskfor10minutes
oruntilatroomtemperature.Divide evenly
between2 bowls and set aside.
Forthemilkchocolatemousse,bringa
smallsaucepanone-thirdfullofwaterto
averygentlesimmer.Placechocolateand
butter in a small heatproof bowl, place
overpan(don’tletthebowltouchthe
water) and melt without stirring. Set aside
tocool.Whiskcreamtomediumpeaks.
Fold1batchpâtéàbombemixtureinto
chocolatemixture,then,in2batches,
fold in whipped cream. Chill for 2 hours
to firm slightly.
Forthedarkchocolatemouse,bringa
smallsaucepanone-thirdfullofwaterto
averygentlesimmer.Placechocolateand
butter in a small heatproof bowl and place
overpanuntilchocolatehasmelted(don’t
let the bowl touch the water). Set aside to
cool.Whiskcreamtomediumpeaks.Fold
orangezest,orangeoil,ifusing,and
remainingpâtéàbombemixtureinto
chocolatemixture,then,in2batches,fold
inwhippedcream.Pourmousseovercake
andspreadout,leavinga5mmborder
fromedge.Chillfor1houroruntilset.
Topdark chocolate mousse with middle
third of cake. Pour milk chocolate mousse
overcakeandspreadout,leavinga5mm
borderfromedge.Chillfor2hoursoruntil
firmed, then top with remaining cake. Chill
for a further 2 hours or overnight to set.
Remove cake from pan and transfer to a
large serving plate.
Forthe chocolate glaze, soak gelatine
incoldwaterfor5minutestosoften.In
a bowl, whisk cocoa powder and^1 / 4 cup
(60ml)watertogethertomakeasmooth
paste.Combinecreamandcastersugar
in a saucepan over medium-high heat and
cook,stirring constantly, until sugar is
dissolved. Squeeze excess water from
gelatine and stir gelatine and cocoa
mixture through cream mixture until
dissolved. Pour glaze over top of cake only,
allowing some to drip over the edge.
88 delicious.com.au