- Oil or melted butter, for greasing
- ¾ cup butter
- ¾ cup superfine sugar
- 4 eggs, lightly beaten
- 1 ¾ cups self-rising flour
- 1 tbsp. unsweetened cocoa
- 1 ¾ oz. orange flavored semisweet chocolate, melted
- Peeled orange segments, to decorate
Filling & topping:
- 2 eggs, separated
- 4 tbsp. superfine sugar
- ¾ cup freshly squeezed orange juice
- 2 tsp. gelatin
- 3 tbsp. water
- 1 ¼ cups heavy cream
Preheat oven to 350 degrees F. Grease an 8-inch round springform cake pan and line the bottom with parchment paper. Beat the butter and sugar in a bowl until light and fluffy. Add the eggs, beating in well. Sift together the flour and cocoa and then fold into the creamed mixture. Fold in the melted chocolate. Pour into the prepared pan and smooth level. Bake in the preheated oven for 40 minutes, or until springy to the touch. Let cool 5 minutes in the pan, then turn out onto a wire rack and let cool completely. Cut into two layers. For the filling, beat the egg yolks and sugar until pale, then beat in the orange juice. Sprinkle the gelatin over the water in a small heatproof bowl and let it go spongy, then place over a saucepan of hot water and stir until dissolved. Stir into the egg yolk mixture. Whip the cream until holding its shape. Reserve a little for decoration and fold the remainder into the mousse. Beat the egg whites until standing in soft peaks, then fold in. Let stand in a cool place until starting to set, stirring occasionally. Place one half of the cake in the cake pan. Pour in the mousse and press the second cake half on top. Chill until set. Transfer to a plate, pipe cream on the top, and decorate with orange segments.
Tested in the THASC kitchen. Photo by THASC.
THASC is a unique small American business producing cards and other promotional products.