Spiced Chocolate Orange Mousse Cake

Ingredients

Dark Chocolate Orange Layer

• 200g dark chocolate*
• 160g golden caster sugar
• 100g unsalted butter
• Pinch salt
• 1tbsp ground almonds
• 3 medium free range eggs
• 1/2 � 1 tsp orange essence, to taste*
• 1/2 � 1 tsp cinnamon, to taste*
• Grated nutmeg, to taste*

Spiced White Chocolate Mousse Layer

• 200g good quality white chocolate, chopped
• 2 leaves gelatine
• 300ml double cream
• 3 large egg yolks
• 100g icing sugar
• 1 tsp ground ginger
• 2 tbsp milk
• Cocoa nibs, to serve

Directions

Dark Orange Chocolate Layer

1. Preheat the oven to 180 degrees C. Grease and line an 18cm round spring form cake tin with baking parchment.
2. Melt the chocolate, sugar and butter in a bain marie over a low heat, add the pinch of salt and set aside to cool slightly. Whisk together the ground almonds and eggs.
3. Stir the orange essence and spice (if using) into the cooled chocolate mixture, then fold in the egg mixture. It will all thicken slightly.
4. Pour into the prepared cake tin and bake for 20 minutes, checking after about 18 depending on the heat of your oven. Remove from the oven and allow to cool completely in the tin. Don�t worry that it doesn�t rise very much � the cake should be dense and thin.

Spiced White Chocolate Mousse Layer

1. Melt the white chocolate in a bain marie over a low heat. Warm 4 tablespoons of the double cream gently in a small saucepan and dissolve the gelatine in this.
2. Whisk together the egg yolks, icing sugar and ginger until thick and creamy, then add the gelatine mixture, white chocolate and milk, stirring to combine.
3. Whip the remaining double cream then fold into your chocolate mixture. Pour this white chocolate mousse over the cooled dark chocolate cake and put in the fridge to set, preferably overnight.
4. When ready to serve, release the tin and carefully peel back the lining paper. If the edges look a little ragged, use a palette knife dipped in boiling water to smooth. Sprinkle with cocoa nibs and serve.