CHOCOLATE MOUSSE CAKE WITH ORANGES

Ingredients

Biscuit

80 grams (2.80 ounces) sugar

80 grams (2.80 ounces) flour

25 grams (0.90 ounces) cocoa

0.5 teaspoon baking soda

1 egg

100 grams (3.55 ounces) milk

40 grams (1.40 ounces) vegetable oil (olive or sunflower)

2 teaspoons vinegar (5-6%)

Orange Confit

2 oranges

100 milliliters (3.40 fluid ounces) water

5 tablespoons sugar

2 teaspoons agar

1 teaspoon sugar (for agar)

Souffle

9 grams (0.30 ounces) agar

210 grams (7.40 ounces) water

550 grams (19.40 ounces) sugar

250 grams (8.80 ounces) butter

120 grams (4.25 ounces) condensed milk

70 grams (2.45 ounces) chocolate

3 egg whites

Instructions

Step 1

1. Preheat your oven to 180°C (356°F).

Step 2

2. Combine all the dry ingredients: 80 grams (2.80 ounces) sugar, 80 grams (2.80 ounces) flour, 25 grams (0.90 ounces) cocoa, and 0.5 teaspoon baking soda.

Step 3

Sift the dry ingredients together to avoid lumps.

Step 4

3. Add the wet ingredients: 1 egg, 100 grams (3.55 ounces) milk, 40 grams (1.40 ounces) vegetable oil, and 2 teaspoons vinegar. Mix until smooth and glossy.

Step 5

Use a mixer for a smoother consistency.

Step 6

4. Pour the batter into a mold and bake for 15 to 20 minutes.

Step 7

Check for doneness by inserting a toothpick; it should come out clean.

Step 8

5. For the Orange Confit, start by peeling the zest of one orange and adding 1 tablespoon of sugar to it.

Step 9

Use a microplane to peel the zest for finer texture.

Step 10

6. Squeeze the juice from the oranges and add it to 100 milliliters (3.40 fluid ounces) of water. Add 5 tablespoons sugar, bring to a boil, and then add the zest.

Step 11

7. Mix 2 teaspoons agar with 1 teaspoon sugar, and then add this to the boiling orange mixture. Bring it to a boil again and remove from heat.

Step 12

8. Pour into a ring mold and scatter pieces of orange pulp on top. Refrigerate for 3 to 4 hours to set.

Step 13

Make sure the confit sets completely before removing from mold.

Step 14

9. For the Souffle, stir 9 grams (0.30 ounces) agar into 210 grams (7.40 ounces) water.

Step 15

10. Bring to a boil, adding in 550 grams (19.40 ounces) sugar. Cook until the mixture reaches 110-113°C (230-237°F).

Step 16

Use a candy thermometer for accuracy.

Step 17

11. Let cool to 90°C (194°F) and begin whipping 3 egg whites until fluffy.

Step 18

12. Pour the syrup into the whipped egg whites in a thin stream, continuing to whip until stiff peaks form.

Step 19

Whip at high speed to ensure proper incorporation.

Step 20

13. Whip the butter with the condensed milk and melted chocolate until fluffy, then fold into the whipped egg mixture.

Step 21

14. Quickly pour the mix into a ring mold over the biscuit and orange confit layers. Refrigerate for 3 to 4 hours to stabilize.

Step 22

Wrap the ring mold with a border tape for a cleaner finish.

Step 23

15. To finish, pour a ganache made in a 1:1 ratio of cream to chocolate over the top.

Servings

Picture this: Your guests gather around the table, eyes widening with delight as you present this exquisite dessert. For a sophisticated twist, serve the chocolate orange soufflé with a delicate scoop of vanilla bean ice cream on the side. Or, for an added burst of flavor, drizzle some raspberry coulis over the top – the tartness complements the rich chocolate beautifully. Imagine a sunny afternoon with this treat paired with a steaming cup of Earl Grey tea, the subtle notes of bergamot lifting the aromatic orange zest. For the perfect brunch centerpiece, garnish your creation with candied orange slices and a dusting of powdered sugar, adding both flair and a hint of sweetness. If you're planning a celebratory meal, a glass of sparkling wine or a refreshing Prosecco will elevate the flavors, making your dining experience absolutely unforgettable. So go ahead, get creative and let your serving style shine as much as your pastry will!

Equipment

Mixing Bowl

Ensure it's large enough to mix all the ingredients without spilling.

Electric Mixer

A stand mixer or hand mixer will make the job easier and your dough silkier.

Baking Mold

Use an appropriate size to ensure your biscuit bakes evenly.

Saucepan

Sturdy enough to withstand boiling the agar and sugar syrup.

Thermometer

For precise temperature measurements, especially for the syrup.

Cooling Rack

Essential for proper air circulation and cooling of your baked goods.

Variations

For a gluten-free version, swap regular flour with your favorite gluten-free flour blend; make sure it contains xanthan gum for the best texture. If you need a vegan variation, replace the egg with a flaxseed meal and water mixture (1 tbsp of flaxseed meal + 2.5 tbsp water for each egg), use coconut milk instead of regular milk, and choose vegan butter and chocolate. Agar remains a perfect thickening agent in both variations, ensuring your confit and soufflé retain their delightful textures.

Faq

How do I know when my biscuit is done?
Insert a toothpick into the center; if it comes out clean or with a few crumbs, it's ready.
Can I use a different type of oil?
Yes, you can use any mild-flavored oil like canola or grapeseed oil.
What's the best way to combine the egg whites and syrup?
Slowly pour the syrup into the whipped egg whites in a thin stream, constantly whipping to avoid collapse.
How do I know if my syrup is at the correct temperature?
Use a candy thermometer to ensure accuracy; ensure syrup drips from the spatula in a thick, steady stream.
How long should I let the cake cool before adding the ganache?
Allow the cake to refrigerate for 3-4 hours until fully set before you pour ganache on top.
Any tips for making the perfect orange confit?
Ensure the agar and sugar mixture is thoroughly combined and boils properly to set nicely.