DOUBLE-CHOCOLATE TANGERINE MOUSSE CAKE
Categories Cake Milk/Cream Chocolate Dessert Bake Christmas Orange Winter Chill Tangerine Hazelnut Bon Appétit Wheat/Gluten-Free Peanut Free Soy Free
Yield Serves 12
Number Of Ingredients 18
Steps:
- For Cake:
- Preheat oven to 325°F. Butter 9-inch-diameter springform pan with 2 1/2-inch-high sides. Line bottom with parchment. Butter parchment. Dust pan with flour. Melt butter and chocolate in heavy large saucepan over low heat, stirring constantly until smooth and melted. Remove from heat and whisk in sugar, eggs and ground nuts. Pour batter into prepared pan. Bake cake until toothpick inserted into center comes out with very moist crumbs attached, about 45 minutes. Cool completely on rack (cake will fall and crack).
- Release cake pan sides. Turn out cake onto work surface. Peel off parchment. Cut off outer 1/2-inch edge of cake. Clean cake pan. Reattach cake pan sides; brush sides of pan with vegetable oil. Set cake in center of pan (there will be space around cake that will be filled in with mousse). Refrigerate cake.
- For Mousse:
- Boil tangerine juice and sugar in heavy large saucepan until reduced to 1 1/2 cups, about 20 minutes.
- Meanwhile, sprinkle gelatin over lemon juice in small bowl. Let stand 10 minutes to soften.
- Add gelatin mixture to tangerine juice mixture and stir to dissolve. Add 14 ounces white chocolate and whisk over low heat just until melted. Whisk in sour cream. Pour into large bowl. Chill mixture until cool and thickened but not set, whisking occasionally, about 1 hour 45 minutes.
- Beat chilled whipping cream to stiff peaks. Fold into white chocolate mixture. Pour mousse over cake in pan, covering top and sides completely. Refrigerate cake overnight.
- Using vegetable peeler, shave 9 ounces white chocolate into thin curls (if white chocolate is too hard to shave, place briefly in warm place to soften slightly). Run small sharp knife around pan sides to loosen cake. Release pan sides. Place cake on platter. Sprinkle chocolate curls over top of cake. Press more chocolate curls around sides of cake, covering completely. Place cocoa powder in fine sieve. Dust cocoa very lightly over chocolate curls. (Can be prepared 1 day ahead. Cover and refrigerate.) Garnish cake with raspberries and mint sprigs. Serve cold.
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Gfor Gamer
[email protected]This cake is a must-try for any chocolate lover!
Joshua Hickin
[email protected]Overall, this cake was a good experience and I would recommend it to others.
Akinola Opeyemi
[email protected]I would make this cake again, but I would make a few changes to the recipe.
Uodor Mev
[email protected]The cake was a bit too dense for my taste.
Foryou Trick
[email protected]This cake is a bit time-consuming to make, but it's worth it.
Anita Roy
[email protected]I would definitely recommend this cake to anyone who loves chocolate and tangerine.
Saif Jutt
[email protected]This cake is perfect for a special occasion or a weekend treat.
PRO MAZEED
[email protected]I've made this cake several times and it's always a crowd-pleaser.
Victoria Udedike
[email protected]This cake was a huge hit at my party. Everyone was raving about it.
Hilary Simiyu
[email protected]The cake was easy to make and turned out beautifully. The chocolate and tangerine flavors were a perfect match.
Ziningi sthembile Ngcobo
[email protected]This cake was a bit too sweet for my taste. I think it would be better with less sugar.
Emmanuella Anukam
[email protected]I'm a big fan of chocolate and tangerine, so I was really excited to try this cake. I wasn't disappointed. The cake was delicious and the flavors were perfectly balanced.
Courtney Neff
[email protected]This cake is perfect for a special occasion. It's rich and decadent, and the tangerine filling adds a unique twist.
farul farul
[email protected]I love baking, and this cake was a fun challenge. It took me a few tries to get it right, but the end result was worth it.
Canadian Tryhard
[email protected]I'm giving this cake 4 stars because it was a bit too rich for my taste. The chocolate flavor was overwhelming and the tangerine filling was a bit too tart.
Marjorie Sharpfish
[email protected]Overall, I thought this cake was pretty good. The chocolate and tangerine flavors were nice together, and the cake wasn't too sweet.
kbgn kariyawasam
[email protected]This cake was a labor of love, but it was worth it. The end result was a stunning and delicious dessert that was perfect for a special occasion.
Bk Sk
[email protected]I'm not much of a baker, but this cake was surprisingly easy to make. It turned out perfect and looked just like the picture in the recipe.
Sohel Ahmed sohel
[email protected]Wow! This cake was a huge hit at my party. Everyone loved the rich chocolate flavor and the tangy orange filling. Definitely a keeper!
Joel Ruben Sillas Garcia
[email protected]This double chocolate-tangerine mousse cake was absolutely divine! My family loved it and kept asking for seconds. The combination of chocolate and tangerine was amazing.