1 chocolate mousse:
150 g cream
2 gelatine leaves softened in
1 water
300 g dark chocolate chopped in
1 small pieces
500 ml cream, whipped
1 chocolate sponge:
4 eggs
125 g sugar
100 g flour
25 g cocoa
1 orange confit sauce:
250 g sugar
1 few drops of lemon juice
1 liter orange juice
1 to serve:
1 cocoa for sprinkling
1 chocolate triangles
1 segments of orange
A Recipe for
Dark Chocolate Torte With Orange Confit Sauce
Don't take a butcher's advice on how to cook meat. If he knew, he'd be a chef. |
| Andy Rooney |
You don't sew with a fork, so I see no reason to eat with knitting needles. |
| Miss Piggy, on eating Chinese Food |
There is a lot more juice in grapefruit than meets the eye. |
| Author Unknown |
This Recipe for Dark Chocolate Torte With Orange Confit Sauce is one of thousands in the Recipes-to-go Dessert Cookbook.
How can you govern a country which has 246 varieties of cheese? |
| Charles De Gaulle |
If you enjoy this Dark Chocolate Torte With Orange Confit Sauce Recipe - you should enjoy the recipe collections you can find on the websites below:
Watermelon --it's a good fruit. You eat, you drink, you wash your face. |
| Enrico Caruso |
It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat. |
| Robert Fuoss |
This is a recipe for Dark Chocolate Torte With Orange Confit Sauce from the recipe cookbook of Recipes-to-go (Dessert)
There are only ten minutes in the life of a pear when it is perfect to eat. |
| Ralph Waldo Emerson |
Anyhow, the hole in the doughnut is at least digestible. |
| H.L. Mencken |
Rice is born in water and must die in wine. |
| Italian Proverb |
“Happy and successful cooking doesn't rely only on know-how; it comes from the heart, makes great demands on the palate and needs enthusiasm and a deep love of food to bring it to life.” |
| Georges Blanc, Ma Cuisine des Saisons |
I would rather live in Russia on black bread and vodka than in the United States at the best hotels. America knows nothing of food, love or art. |
| Isadora Duncan, America dancer (1878-1927) |
Food Tip |
To make the chocolate mousse: bring the cream to the boil. Squeeze
the gelatine leaves to remove excess water and add to the cream with
the chocolate. Remove from the heat and stir constantly until the
chocolate and gelatine have dissolved. Set aside to cool. When the
chocolate cream is cool, fold through the whipped cream and set
aside. To make the chocolate sponge: beat the eggs with the sugar
until pale and thick and carefully fold in the sifted flour and
cocoa. Line a 20x30cm baking sheet with baking paper and spread the
mixture onto the paper to a thickness of 1cm. Bake in a preheated
200c oven for about 10 mins, then remove and set aside to cool. To
make the orange confit sauce: melt the sugar in a saucepan with the
lemon juice and cook until the mixture forms a golden caramel. Remove
from the heat and carefully pour the orange juice on to the caramel
and stir to combine. Remove from the heat, stir through the orange
zest and set aside to cool. To assemble the torte: spread a 2cm thick
layer of mousse onto the chocolate sponge, cover and refrigerate
until set. To serve: cut the torte into triangular slices, place on
a serving plate and dust with cocoa. Spoon around some orange confit
sauce, arrange a triangle of chocolate on top and serve with segments
of orange. Typed for you by Sherree Johansson.
Serves: 8
Dark Chocolate Torte With Orange Confit Sauce Recipe brought to you by Recipes To-Go