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GSABO - S2- Ep8 - Recipes

Chocolate Orange Hazelnut Mousse Cake

GSABO

The Great South African Bake Off - Past series

BBC Lifestyle

Ingredients

Baked milk chocolate mousse:

  • 450g milk chocolate
  • 225g butter, unsalted
  • 83g castor sugar
  • 9 eggs, separated
  • 3 tbsp orange zest
  • 3 tbsp orange liqueur
  • 1/4 cup cocoa powder
  • 1 tsp espresso powder

White chocolate mouse:

  • 2 1/2 cups whipping cream, cold
  • 3 tsp gelatine, unflavoured
  • 6 tbsp water
  • 1 1/3 cups white chocolate, chopped
  • 75g butter
  • 4 eggs, XL, separated
  • 4 tbsp sugar
  • 2 tbsp hazelnut liqueur

Crispy base:

  • 1/3 cup hazelnuts, toasted
  • 1 1/3 cups puffed rice cereal
  • 140g dark chocolate
  • 1/2 cup chocolate hazelnut spread

Modelling chocolate:

  • 2 cups white chocolate
  • 1/3 cups glucose
  • 1 tbsp glucose
  • 1/2 cup icing sugar
  • 1/2 cup corn starch

Preparation method

Baked milk chocolate mousse:

  • Preheat oven to 180 C
  • Melt chocolate and butter over bowl of simmering water
  • Whisk egg whites until stiff peaks form
  • Whisk yolks and sugar until pale, then combine with the orange zest and orange liqueur
  • Add the chocolate to yolk mixture, fold in the remaining ingredients
  • Pour into greased tin, dusted with cocoa powder and bake for 30 minutes
  • Cool in tin and un-mould once set

White chocolate mouse:

  • Chill large mixing bowl and beater for whipped cream
  • Refrigerate 2 cups of cream
  • Sprinkle gelatine over water, and let stand for 5 minutes
  • Combine white chocolate and 1/2 cup cream in a bowl over simmering water
  • Stir until melted, then add butter and liqueur
  • Melt gelatine and stir into chocolate mixture
  • Add egg yolks, one at a time stirring vigorously after each addition
  • In a bowl, beat egg whites until soft peaks form, beat in the sugar
  • Whisk until stiff and shiny but not dry
  • Fold in 1/4 of the egg whites into the chocolate
  • Return mixture to egg whites and fold gently until blended
  • Whip cream in the chilled bowl until nearly stiff
  • Fold cream into the chocolate mixture
  • Pour white mousse on top of the crispy base
  • Set in the fridge to chill

Crispy base:

  • Melt chocolate in bowl over simmering pot of water
  • Add puffed rice, chocolate spread and chopped nuts, mix to combine
  • Smooth into an oiled 23cm spring form tin with inverted base for easier removal
  • Cool and remove once set hard and use as base of cake

Modelling chocolate:

  • Melt the chocolate over a pot of simmering water
  • Do not overheat, as chocolate will harden
  • In a separate bowl, heat the glucose and then pour over chocolate
  • Fold in until just blended
  • Pour onto sheet of baking paper, flatten into a patty and seal
  • Rest in a bowl covered by a tea towel at room temperature for 1 hour
  • Once semi firm, knead with the palm of your hand for 20 seconds until smooth
  • Sprinkle work surface with corn-starch and icing sugar
  • Roll out and make any decorations with the modelling chocolate

Assembly:

  • Once the mousse layers have set, place the white chocolate mousse on top of the baked chocolate mouse and decorate with the modelling chocolate