Italian chocolate mousse cake Torta Famosa

Name: Italian chocolate mousse cake Torta Famosa
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 200 g Dark chocolate (70 % cocoa); 2 TABLESPOONS Milk; 150 g Butter; 6 Eggs (size M); 100 g ground hazelnuts; 6 TABLESPOONS + 100 g sugar; 7-10 Tbsp Salt; 1 Vanilla pod; 6 Oranges; 200 ml White wine; 3 Cardamom Capsules; 1 Cinnamon stick; 1 coated Tsp Cornstarch; 2 Protein (size M); baking paper; 7-10 Tbsp Disposable piping bag

AUTHOR
Shirley Vincent

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

200 g Dark chocolate (70 % cocoa)
2 TABLESPOONS Milk
150 g Butter
6 Eggs (size M)
100 g ground hazelnuts
6 TABLESPOONS + 100 g sugar
7-10 Tbsp Salt
1 Vanilla pod
6 Oranges
200 ml White wine
3 Cardamom Capsules
1 Cinnamon stick
1 coated Tsp Cornstarch
2 Protein (size M)
baking paper
7-10 Tbsp Disposable piping bag

Directions

1
Chop the chocolate, melt it with milk and butter over a warm water bath. Separate the eggs. Pour chocolate butter mixture into a bowl. Stir in egg yolks bit by bit. Also stir in hazelnuts and 4 tablespoons of sugar.
2
Beat the egg whites and 1 pinch of salt until stiff with the whisk of the hand mixer. Carefully fold into the chocolate mixture.
3
Pour the dough into a springform pan (26 cm Ø) lined with baking paper at the bottom and smooth it down. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 25-30 minutes.
4
Let it rest in the switched off oven for about 15 minutes. Then take out and let it cool down on a cake rack.
5
For the orange compote cut the vanilla pod lengthwise. Peel 4 oranges so that the white skin is completely removed. Remove the fillets with a sharp knife between the parting skins. Press the juice out of the parting skins.
6
Cut 2 oranges in half, squeeze the juice.
7
Put orange juice, white wine, 2 tablespoons of sugar, cardamom, cinnamon and vanilla pod in a pot, heat up. Stir starch with a little water until smooth. Stir into the boiling juice and simmer for about 1 minute.
8
Remove from the heat and let it cool down a little. Remove cardamom capsules, cinnamon and vanilla pod if necessary. Add orange fillets to the orange sauce.
9
Beat the egg white and 1 pinch of salt until stiff. Gradually add 100 g sugar. Pour the mixture into a piping bag with a perforated spout. Remove the base from the mould. Spray tuffs onto the bottom. Meringue tuffs with a cream-brulée burner.
10
Alternatively, brown meringue briefly under the preheated grill of the oven. Serve with orange compote.