Chocolate and orange trifle
Sponge
- 5 eggs
- 125g caster sugar
- 50g plain flour
- 30g cornflour
Chocolate mousse
- 800ml cream, 35% fat*
- 450g good quality dark chocolate
- 10 egg yolks
- 200g caster sugar
Orange jelly
- 1 cup water
- 1 cup caster sugar
- 5 tsp powdered gelatine
- 2 cups orange juice
To serve
- 600ml cream, 35% fat*, whipped to medium peaks
- 45ml orange liqueur, such as Cointreau
There's something special about a dessert served in a large bowl for everyone to tuck into. And not many people can refuse chocolate.
Method
For the sponge
Preheat oven to 180C. Line a large baking tray or 2 average sized ones with baking paper and grease well with canola oil. Whisk eggs and sugar in a mixer until light and fluffy and the whisk leaves a line in the mix. Gently fold through sifted flours, then pour evenly onto baking tray (to a width greater than the presentation bowl) and place in oven. Bake for 8-10 minutes or until just cooked and golden. Remove from oven and turn out onto a fresh sheet of baking paper. Remove baking paper on which they have been cooked and allow sponges to cool.
For the mousse
Whisk cream to firm peaks and place in the fridge. Melt chocolate in a microwave or in a bowl over gently simmering water. Whisk egg yolks on a high speed in a food mixer and continue whisking. Place sugar and a dash of water in a saucepan and stir to dissolve. Bring to the boil. Brush down the pan sides with a wet pastry brush to prevent crystallisation. Once sugar reaches 115C or soft ball stage (when a bit of mix forms a soft ball in iced water), pour into the yolks. Continue to whisk on high for 2 minutes. Stop mixer and add chocolate. Whisk to incorporate completely. Add one-third of the cream and whisk again. Scrape down sides and bottom of the bowl and whisk again to avoid lumps. Fold through remaining cream by hand with a spatula until smooth. Reserve.
For the jelly Bring the water and sugar to the boil. Remove from heat, stir through gelatine and allow to cool slightly. Stir through orange juice and allow to cool. Do not refrigerate.
To assemble the trifle
Place one-third of the chocolate mouse in bottom of a large bowl. Smooth flat with a palette knife. Add one-third of the whipped cream and smooth. Cut a circle of sponge and place it on top of the cream so it comes to the edges of the bowl. Drizzle 15ml of orange liqueur over the top. Pour one-third of the jelly over and place it in the fridge to set. Sometimes an air bubble will make the sponge rise - make a small incision with a knife to let the air escape. Repeat process using remainder of ingredients.
Garnish the top of the trifle with piped, whipped cream and grated chocolate for a more retro look.
Serves 8
*See ingredients panel for fat content
