EDP Norfolk - - STEP-BY-STEP -

1 x 18cm sponge cake 350g dark choco­late (56% co­coa solids ) 350ml dou­ble cream 25ml Coin­treau

1 or­ange

50g mar­malade

25g stem ginger in syrup

1 x 18cm loose-bot­tomed tin

1. Gen­tly melt the choco­late over a pan of hot wa­ter

2. Pour the dou­ble cream into a large mix­ing bowl. Whisk un­til it has reached soft peak stage

3. Stir the choco­late un­til com­pletely melted

4. Place the sponge cake in the base of the cho­sen tin. I’m us­ing a deep 18cm loose-bot­tomed tin

5. Beat the mar­malade to in­cor­po­rate air. Add the Coin­treau

6. Care­fully spread the mar­malade over the sponge base

7. Pour the stem ginger syrup into the whipped cream

8. Chop the stem ginger. Add the ginger to the whipped cream

9. Pour the melted choco­late into the whipped cream

10. Im­me­di­ately fold the cream and choco­late to­gether vig­or­ously

11. Place the choco­late mousse, fill­ing to the top

12. Smooth off with a pal­ette knife

13. Tap the tin gen­tly on the work­top to dis­perse air bub­bles. Place in the fridge to set for at least four hours

14. Peel the or­ange skin and shred the peel

15. Us­ing a sharp knife, re­move the pith from the or­ange and seg­ment the or­ange

16. Place the seg­ments and zest onto the cen­tre of the cake and serve

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