Chocolate Orange Mousse Cake - cooking recipe

Ingredients

12 tbsp (1 1/2 sticks) butter, at room temperature, chopped
3/4 cup sugar
4 None eggs
1 3/4 cups self-rising flour
2 tbsp unsweetened cocoa powder
1/2 cup orange juice
None None Caramelized orange slices and orange syrup, to decorate
None None FOR THE MOUSSE
2 None egg yolks
1/3 cup sugar
3/4 cup orange juice
1 None orange, peel finely grated
1 pkg (1/4 oz) unflavored gelatin
1 1/4 cups heavy cream, whipped

Preparation

Preheat the oven to 350\u00b0F. Lightly grease an 8-inch springform pan and line with parchment paper.
Beat butter and sugar in large bowl with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Fold in sifted flour and cocoa alternately with orange juice. Pour into prepared pan.
Bake for 40-45 mins, until toothpick inserted into center comes out clean. Cool in pan 5 mins. Remove from pan; cool completely on wire rack.
For the mousse, beat egg yolks and sugar in a large bowl with electric mixer until thick and pale. Whisk in orange juice and peel. Dissolve gelatin in 1/4 cup just-boiled water by whisking vigorously with a fork. Cool slightly. Beat into egg mixture. Gently fold in whipped cream.
Cut cake in half horizontally, by inserting a knife in the center and rotating cake around it. Place bottom half in a plastic wrapped-lined springform pan. Spoon mousse over the top and smooth with a spatula. Top with the second cake. Refrigerate for several hours or overnight, until mousse is set.
Transfer cake to a platter when ready to serve. Decorate with caramelized oranges and syrup.
TIP: For the caramelized oranges, combine 1 cup sugar and 1/2 cup water in a medium skillet on high heat. Stir until sugar dissolves. Reduce heat to low; simmer, without stirring, for 6-8 mins, until beginning to turn golden. Carefully pour in 1/2 cup orange juice, stirring until smooth. Thinly slice 1 orange and add to pan in a single layer. Simmer for 10 mins. turning once, until caramelized.