Recipes with Dainess Chef School: Orange chocolate mousse dome

The orange chocolate mousse cake recipe is an easy recipe for a delicious orange cake. The recipe contains two layers: a moist orange cake, orange chocolate mousse, and frosting. This is an ideal cake for birthday celebrations and other occasions. This recipe is time-consuming but the result is a dessert worth the effort.

The orange chocolate mousse cake recipe calls for lots of orange juice and fresh orange. The fresh orange adds a light citrus taste to the cake and an interesting texture. A bonus is that it also provides vitamins and antioxidants to the body. This recipe is easy and simple to follow,and you will really love the texture the candied orange peels give to this heavenly dessert.

Ingredients

Orange cream

• 1/3 cup (80ml) orange juice – from about 1 orange
• 1 tsp (5g) orange zest – from about one orange
• 1 tbsp (15g) sugar
• 2 tbsp (30g) cream
• 1 egg yolk
• 1/2 tsp (2g) gelatin powder
• 1 tbsp (15ml) orange juice
• Candied orange peel, chopped

Orange genoise

• 3 eggs
• 1/3 cup (70g) sugar
• 3/4 cup (95g) all-purpose flour
• 1 ½ tbsp (20g) butter, melted
• 1 tsp (5g) orange zest – from about one orange

For soaking the genoise

• 2 tbsp (30ml) orange liqueur –Grand Marnier or Cointreau

Chocolate mousse

• 5 oz (150g) semi-sweet chocolate
• 1/2 cup (120g) whipping cream
• 2/3 cup (160g) whipping cream (35 percent fat), chilled
• 1 tsp (4g) gelatin powder
• 1 tbsp (20ml) cold water

Mirror glaze

• 6 oz (175g) white chocolate, small pieces
• 1/3 cup (80g) water
• 3/4 cup (150g) sugar
• 5 oz (100g) sweetened condensed milk
• 1 tsp (5g) vanilla extract
• 1 tbsp (10g) gelatin powder
• 1/4 cup (60ml) cold water
• White and orange food colouring for coloured mirror glaze

Directions

Prepare the orange cream

1. In a bowl, mix the yolk with sugar until creamy and light-
   yellow coloured.
2. In a small bowl place, mix the gelatin and 1 tbsp orange juice, and let swell for 5-10 minutes.
3. In a small saucepan, bring to a boil the orange juice, orange zest and heavy cream. Remove from heat and pour one fourth of the boiled mixture to the yolk for tempering, stirring continuously. Pour the yolk mixture to remaining boiled orange mixture, return to heat and continue cooking until just starts to thicken; don’t overcook.
4. Remove from the heat and stir in the bloomed gelatin. Place small cake pop silicone molds on a baking tray and pour the mixture. Add candied orange peel on top of each and freeze until ready to use.

Prepare orange genoise

1. Preheat oven to 350^oF (180^oC). Grease a 9×13-inch (23x33cm) pan and line with parchment paper.
2. In a heat-proof bowl, add eggs and sugar. Mix to combine. Place over a pan with simmering water and continue mixing for about 7-8 minutes until thick and tripled in volume. Be careful not to cook the eggs, the mixture temperature should not get higher than 122^oF (50^oC).
3. Remove from heat and continue mixing until slightly cool. Mix in orange zest.
4. Gradually mix in sifted flour and melted butter.
5. Pour the batter into the prepared pan and bake for about 10 minutes until golden and a toothpick inserted into the centre of the cake comes out clean.
6. Remove from oven, let it cool in the pan for 5 minutes and transfer to a cooling rack to cool completely.

Prepare chocolate mousse

1. In a heat-proof bowl, add the semi-sweet chocolate and 1/2 cup (120g) whipping cream. Place the bowl over a saucepan with simmering water, over low heat until all the chocolate is melted. Meanwhile dissolve gelatin in cold water and let it swell for about 5 to 10 minutes. Add bloomed gelatin over the melted chocolate and stir to dissolve. Let the chocolate mixture cool completely at room temperature.
2. Whip the remaining 2/3 cup (160g) chilled whipping cream until stiff peaks form. Add melted chocolate mixture and mix until well combined.

Domes assembly

1. Cut genoise cake into 2.7-inch (7cm) disks. Brush each with orange liqueur or simply some sugar syrup.
2. Place 2.7-inch (7cm) half-circle silicone moulds on a baking tray and using a ½ inch (1cm) plain tip, pipe some chocolate mousse into the base of the moulds and use a spoon to spread the mousse on all sides of the moulds. Add some more chocolate mousse up to half of the mould.
3. Add orange cream on top of each, and pipe chocolate mousse around it.
4. Top with liqueur soaked genoise disks and freeze overnight.

Prepare mirror glaze.

1. In a small bowl, place the gelatin and 1/4 cup (60ml) cold water, and let swell for 5-10 minutes. Place the chocolate in a bowl and set aside.
2. Place water, sugar and condensed milk in a saucepan. Bring it just to a boil and remove from heat. Stir in the bloomed gelatin until it is dissolved.
3. Pour the hot mixture over chocolate. Let sit for about 5 minutes until the chocolate is melted. Use an immersion blender and blend until smooth. Add vanilla extract and white food colouring. Sieve the glaze. Pour about ½ cup of glaze into a small bowl. Add orange food colouring and process to combine. Add orange glaze to white glaze and stir slightly to create a marbled effect. Let the glaze cool to 90-95^oF (32-35^oC) before pouring over the frozen domes.
4. Remove domes from moulds and place over a rack placed on a parchment paper lined baking tray.
5. Pour the marbled glaze over the domes, carefully transfer the domes to a serving platter, and refrigerate for about 1-2 hours.
6. Decorate the bottom of each with chopped white chocolate and keep refrigerated until ready to serve.