orange chocolate mirror cake
What you need
Brownies Base
- 150g (2/3 cup) unsalted butter
- 200g (1 cup) sugar
- 80g (2/3 cups) unsweetened cocoa powder
- 3g (1/2 tsp) salt
- 5g (1 tsp) vanilla extract
- 3 small eggs
- 85g (2/3 cup) all-purpose flour
- 80g (3/4 cup) pecan nuts
- 50g (1/4 cup) orange peel
Mascarpone Mousse
- 450g (1 pound) mascarpone cheese , room temperature
- 60g (1/2 cup) powdered sugar
- 320g (1 ⅓ cup) whipping cream (35% fat) , chilled
- 10g (1 tbsp) gelatin powder
- 60ml (1/4 cup) cold water
- orange zest from an orange
- 5g (1 tsp) vanilla extract
Orange Gelee
- 120ml (½ cup) orange juice
- 15g (1 tbsp) sugar
- 6g (2 tsp) gelatin powder
- 45ml (3 tbsp) orange juice, for dissolving gelatin
Cocoa Mirror Glaze
- 12g (1 tbsp +1/2 tsp) gelatin powder
- 60ml (1/4 cup) water
- 200g (1 cup) sugar
- 80g (2/3 cup) cocoa powder
- 160g (2/3 cup) whipping cream
- 100ml (3.5 fl. oz) water
How to make it
- Prepare orange gelee: In a bowl, mix 120ml ( ½ cup) orange juice with sugar and stir until sugar is dissolved.
- Dissolve gelatin in 45ml (3 tablespoons) orange juice and let swell for 5-10 minutes.
- Dissolve gelatin over very low heat and mix with the orange juice and sugar mix.
- Line a 18cm (7 inch) round pan with plastic wrap.
- Pour the orange mixture into the pan and freeze for 1-2 hrs or even overnight. Cover with plastic wrap after the first hour.
- Prepare orange cocoa brownie. Preheat oven to 160C (320F) and line the bottom of an 20cm (8 inch) pan with parchment paper.
- Place butter into a medium saucepan and melt over medium-low heat. Add sugar, salt, cocoa powder and instant coffee. Mix to combine and remove from heat. Let cool slightly.
- Enjoy!