Christine Manfield

Presented in 1997

Valrhona chocolate jaffa mousse cake

Serves 12–14

Chocolate cake

200 g (7 oz) dark couverture chocolate

200 g (7 oz) unsalted butter

6 large eggs, separated

300 g (10½ oz) caster (superfine) sugar

finely grated zest of 1 orange

Chocolate ganache

250 g (9 oz) dark couverture chocolate

200 ml (7 fl oz) double (thick) cream (45% fat)

50 ml (1¾ fl oz) Cointreau or Grand Marnier liqueur

Chocolate jaffa mousse

200 ml (7 fl oz) milk

1 teaspoon finely grated orange zest

4 egg yolks

100 g (3½ oz) caster (superfine) sugar

50 ml (1¾ fl oz) strained freshly squeezed orange juice

150 g (5½ oz) dark couverture chocolate, chopped

4 g gelatine leaves

300 ml (10½ fl oz) double (thick) cream (45% fat), lightly whipped

To assemble

Valrhona cocoa powder, for dusting

Chocolate cake

Preheat the oven to 160°C (315°F/Gas 2–3). Line a greased 24 cm (9½ inch) round springform cake tin with baking paper.

Melt the chocolate and butter in a bain-marie. In a bowl, whisk the egg yolks and half the caster sugar until light and creamy. Add the orange zest.

Beat the egg whites in another bowl until stiff peaks form and, while still beating, slowly add the remaining sugar.

Mix the melted chocolate mixture into the egg yolk mixture, then gently fold through the stiff egg whites. Pour the cake mixture into the prepared tin. Cover the exposed surface with another sheet of baking paper to prevent a crust forming during the cooking process.

Bake for 20 minutes or until the centre is set. Check by inserting a skewer into the centre; if it comes out clean, the cake is cooked. Remove from the oven and sit the tin on a wire rack to cool.

Peel off the top layer of paper and any baking paper that may still be attached to the cake, but leave the cake in the tin. When the cake has totally cooled, wrap the entire cake and tin carefully in plastic wrap and store in the refrigerator until ready to use.

Chocolate ganache

Shave the chocolate finely with a knife and place in a bowl. Heat the cream and the liqueur together to simmering point and pour over the chocolate. Mix with a spoon until smooth.

Chocolate jaffa mousse

Heat the milk with the orange zest in a saucepan until simmering.

In a bowl, whisk the egg yolks and sugar until pale and creamy. Whisk in the orange juice. Pour over the hot milk, whisking constantly.

Melt the chocolate in a bowl over a bain-marie.

Soak the gelatine leaves in cold water until softened, squeeze out the water, add the gelatine to the egg mixture and cook over a bain-marie until it is the consistency of a custard. Strain the custard and discard the orange zest. Stir in the melted chocolate, remove the bowl from the heat and stir over ice until cooled. Fold in the whipped cream.

To assemble

Pour the chocolate ganache over the cake and let it set in the refrigerator.

Spread the chocolate jaffa mousse evenly over the cake and set in the refrigerator until the mousse is firm.

Remove the cake from the tin by releasing the collar of the tin. Dust the top with cocoa powder. Slice with a hot, wet knife to serve.

My favourite thing about Melbourne Food and Wine Festival is meeting like-minded people who share gastronomic interest and passion. CHRISTINE MANFIELD, 2009