Dark Chocolate Torte With Orange Confit Sauce And Zest

Ingredients

150 g cream
2 gelatine leaves softened in
1 water
300 g dark chocolate in
500 ml cream
4 eggs
375 g sugar
100 g flour
25 g cocoa
1 few drops of lemon juice
1 l orange juice
30 cm baking sheet with baking paper
1 cm
200 oven for about
10 mins

Instructions

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.