Dark chocolate orange mousse cake recipe: 1. genoese sponge (eggs, sugar and flour), 2. wafer biscuit (choc., cornflakes and ground almonds; here I would use rice krispies instead of cornflakes), 3. choc. mousse (choc., yolks, syrup at 120 C and cream. Here I would "cook" the yolks with sugar in bain marie, then replace the cream with butter, for a French buttercream), 4. grand marnier syrup, 5. choc. glaze (cream, sugar, glucose and choc.), 6. orange marmalade.
SERVES 10 TIME TO MAKE Preparation: 2 hours Cooking: 15–25 minutes Refrigeration: 30 minutes Freezing: 1 hour 10 minutes SPECIAL EQUIPMENT Large serrated knife 24 cm dessert ring 5 cm high Acetate cake band (used to prevent desserts from sticking to the cake tin when unmoulding) CHOCOLATE GENOESE SPONGE 300 g egg (6 eggs) 190