Chocolate cake with chocolate mousse and Caramelized oranges. This is not a cake, is an indulgence in the form of cake. The base is the chocolate cake of Hummigton bakery, the filling is chocolate mousse by Maurizio Santin, the syrup is the Cointreau and inside there are slices of caramelized oranges. It tastes really unique (reminds me of a certain famous snack for those who can't see more hunger) and a thick consistency and yet light at the same time. The decoration is simply composed of the same basic Topper reduced to crumbs in a blender: I covered the cake with these crumbs and seemed made of velvet. Among other things, It has the merit to keep beautifully in the fridge and last a long time, provided that you can eat a slice a day. For me, ever, the most delicious cake I made: but I go crazy for chocolate.
Ingredients for a cake with a diameter of about 20 centimeters:
for the base
- 100 grams of butter at room temperature
- 220 grams of extra fine granulated sugar
- 2 eggs
- a teaspoon of vanilla extract
- 50 grams of unsweetened cocoa powder
- 1 heaping teaspoon of yeast cake
- a pinch of salt
- 170 grams of self raising flour
- 160 milliliters of whole milk
for the mousse
- 100 milliliters of liquid cream
- 345 grams of chocolate 60% cocoa
- 500 grams of whipped cream
for the syrup
- 240 milliliters of water
- 140 grams of sugar
- Cointreau to taste, According to your tastes (I put it about 100 milliliters)
for caramelized oranges
- an organic orange (I used a Navel)
- 120 grams of sugar
- 200 milliliters of water
Preheat the oven to 170 degrees static.
For the base, assembled in a planetary or with electric whisk the softened butter with the sugar, then add the eggs one at a time, while continuing to work with whips, up to mix them. Add vanilla extract, chocolate powder sifted, the yeast. So combine half of the flour and the yeast dissolved in milk, Finally, when the first part of the flour will be amalgamated, the remaining flour, continuing to work until you have a creamy mixture, smooth and without lumps. First butter and sugar then the yeast vanilla chocolate eggs and salt. At this point you have two choices: or bake the cake in a single pan for about 30 minutes and then allow to cool and cut into three layers, or do as I do that I baked three records in three identical cake pans for 15-20 minutes, thus avoiding the horrible cut of the base, I will never fails. And I say never.
Once the three bases are cooked, put them on a wire rack to cool. Then cut the upper part of each base, both to get a softer surface to be stuffed, It is to get those residues, shakes, will form the sweet coverage.
For the mousse, Finely chop the chocolate, put the cream in a saucepan and bring to a boil, then pour boiling water over the chocolate and stir with a spatula until a thick cream, shiny and without lumps. Allow it to cool a few minutes and add little by little whipped cream, always using a spatula and making a movement from above downwards to incorporate as much air as possible. Let it rest for an hour in the refrigerator.
For the syrup, put in a saucepan with sugar water, bring to a boil and then reduce by half, then add the Cointreau and let cool.
For the caramelized oranges, Cut the orange into thin slices. Cover the bottom of a water pan, bring to a boil and put the orange slices, making them cook 5 minutes, then empty the pan, put more water, Boil the orange and repeat the process a third time. At this point, bring to a boil the amount of water in the recipe with sugar, combine the orange slices and cook until they have added the desired degree of caramelization. I I left quite soft, not too caramelised, and I cut into small pieces for easy distribution inside the cake.
Now we compose sweet: wetting the three layers of cake abundantly, filling the first layer with the mousse, cover with the second and stuff it with the mousse and the mousse above make a layer of caramelized oranges, Cover with the third cake layer. Spread the remaining mousse over the entire surface of the cake, both on the top on both sides and, using a spatula. Is’ sufficient a very thin layer, that will serve to seal the blend cake crumbs. Cover the cake with crumbs, making them adhere with his hand and pressing with decision so that the whole cake is uniformly covered. Garnish with a few slices of candied orange and store in the refrigerator.