Chocolate Orange Mousse Cake ( Eggless Desserts Recipe)
by Tarla Dalal
20 Aug 2012
This recipe has been viewed 41546 times
The chocolate orange mousse cake is a truly sophisticated gourmet fare! this is a perfect dessert of soft chocolate sponge cake sandwiched with a dark chocolate filling and candied orange peels, covered with chocolate truffle. A garnishing of candied orange peel adds to the citrus tinge, balancing the otherwise dominating chocolate flavour quite well.
Chocolate Orange Mousse Cake ( Eggless Desserts Recipe) recipe - How to make Chocolate Orange Mousse Cake ( Eggless Desserts Recipe)
Setting time: 1 hour. Preparation Time: Cooking Time: Total Time:
Makes 6 wedges
1 eggless chocolate sponge cake (7")
For The Dark Chocolate Filling
2 cups roughly chopped dark chocolate
1/4 cup milk
1 cup beaten whipped cream
4 tbsp candied orange peels , readily available
For The Chocolate Truffle
1/2 cup fresh cream
3/4 cup roughly chopped dark chocolate
To Be Mixed Into A Soaking Syrup
3 tbsp sugar
1 cup warm water
For The Garnish
1/2 cup candied orange peels , readily available
3 to 4 orange wedges
Method
For the dark chocolate filling
For the chocolate truffle
How to proceed
Handy tip:
For the dark chocolate filling
- For the dark chocolate filling
- Combine the dark chocolate and milk in a microwave safe bowl and microwave on high for 1 minute. Remove from the microwave and mix gently till no lumps remain.
- Allow the chocolate to cool to room temperature.
- Add the beaten whipped cream and orange peels and fold gently. Keep aside
For the chocolate truffle
- For the chocolate truffle
- Heat the cream in a non-stick pan and bring to boil.
- Remove from the flame, add the chocolate and mix well till the mixture is smooth.
- Cool to room temperature, while whisking continuously. Keep aside.
How to proceed
- How to proceed
- Cool and slice the sponge cake horizontally into 2 equal layers.
- Soak the bottom layer of the sponge cake with ½ the soaking syrup.
- Spread the dark filling evenly on the soaked layer of the cake using a palate knife.
- Place the top layer of the sponge cake over it and soak it with the remaining soaking syrup.
- Spread the chocolate truffle on top and at the sides of the cake using a palate knife. Refrigerate for 1 hour or till the truffle sets.
- Garnish with orange peels by sprinkling on the sides and place the orange wedges in the centre.
- Cut into 6 equal wedges and serve chilled.
Handy tip:
- Handy tip:
- You can also melt the chocolate-milk mixture on a double boiler.
Nutrient values per wedge
| Energy | 785 cal |
| Protein | 14.4 g |
| Carbohydrates | 78.1 g |
| Fiber | 0.4 g |
| Fat | 57.7 g |
| Cholesterol | 22.2 mg |
| Vitamin A | 472.5 mcg |
| Vitamin B1 | 0.6 mg |
| Vitamin B2 | 0.2 mg |
| Vitamin B3 | 1.7 mg |
| Vitamin C | 1.2 mg |
| Folic Acid | 11.8 mcg |
| Calcium | 204.9 mg |
| Iron | 5.6 mg |
| Magnesium | 209.6 mg |
| Phosphorus | 284.1 mg |
| Sodium | 138.8 mg |
| Potassium | 800.7 mg |
| Zinc | 0.6 mg |
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