I have made this Women’s Weekly delight before, it is in one of my best cake books ever and given to me by my housemate Women’s Weekly Indulgent Cakes. The recipe in this is actually a chocolate and orange mousse layer cake. If you want to still create this just miss the raspberries and Ferraro entirely, when you make your base after cooking you allow it to cool before flipping it upside down, you then brush 1/4c of orange liquor over this such as cointreau. For the mouse when you boil your milk, you also add in the zest of an orange, 1tsp of orange essence and some vanilla and strain your milk prior to returning back to the heat for the thickening process. This version is so delicious and I have made it with success twice! I just thought a. something different this time was fun and b. some people at work are not chocolate orange fans, although I love Jaffas!
The purpose of this cake? Elsa was leaving us at work! And I love a reason to bake, as everyone knows. So I also followed this morning tea session by discovering everyone’s DOB’s and writing up a calender just to ensure I don’t miss anyone’s!
For the base
200g dark Choc
6 eggs separated
110g caster sugar
For the Middle
Raspberries or Ferraro
For the top mousse layer
1c milk (250ml)
2 1/2tsp gelatine powder
5 egg yolks
200g milk Choc
300ml double cream
Optional; crushed Ferraro
Milk Choc sauce (optional) – but a necessity!
180g milk Choc
1c pouring cream
Plus raspberries to serve
1. Heat the oven to 180 line and grease a cake tin
2. Melt you butter and Choc for the base and allow to cool.
3. Beat your egg yolks and sugar in a bowl with electric mixer for 5mins until thick creamy and pale.
4. Beat into the chocolate mixture until combined. Transfer to a large bowl.
5. In a separate bowl beat our egg whites to soft peaks and fold into your Choc mixture.
6. Pour into your lined cake tin.
7. Bake for 20mins until cake is just form to touch allow to cool in pan.
Make your mousse layer
1. Layer your bottom later with Ferraro/rasp or both
2. Bring your milk almost to the boil over heat and add your gelatine and whisk till dissolved.
3. In another bowl beat your 3 yolks and sugar till thick and creamy (same as above).
4. Gradually beat in Your hot milk return back to heat and stir until thickened and coating the back of your wooden spoon (if this boils the mix will curdle).
5. Remove from heat and add your Choc and stand for 1min. Then whisk until Choc is melted through. Cool for 1 hour storing occasionally.
6. Beat your double cream in a bowl till soft peaks form (careful double cream will over whip really easy! Add a touch of milk if this happens).
7. Fold your cream in with your other mix and crushed Ferraro if using. Pour over your cake base and level off. Allow to set overnight.
topped with grated chocolate
For Chocolate sauce melt your Choc and cream together and serve warm drizzled over your cake!