Black forest in blood orange

Black forest in blood orange

Ingredients Black forest in blood orange
Number of persons
-
10
+
For the cake:

6 egg yolks

2 egg whites

200 g dark chocolate pastry

120 g soft butter

250 g flour

1 sachet of baking powder

250 g sugar
For the foam:

200 g dark chocolate pastry

6 egg yolks

4 egg whites

1 blood orange
For the Italian meringue (topping):

6 egg whites

400 g caster sugar

Orange dye

10 cl of water

1 blood orange




Preparation Black forest in blood orange
Total Time: 1h20
Preparation time: 40 min
Cooking time: 40 min
Make the cake first:
Mix eggs and sugar, then flour and baking powder. Melt the chocolate with the butter in a double boiler. Finally mix everything together and bake for 40 minutes at 150°C (thermostat 5-6) in a silicone mould so that it can be easily removed from the mould. Once it has cooled down, cut it in half with a large knife and set aside.
Prepare the rest of the recipe while cooking:
The mousse:
Make like a chocolate mousse: whisk the egg whites until stiff. Mix the melted chocolate in a bain marie with the yolks. Mix everything very gently with the zests. Set aside 30 minutes in the fridge, make the topping in the meantime.
Weigh the egg whites.
According to the weight, calculate the dose of water and sugar: the ratio is 5cl of water and 200g of caster sugar for 75g of egg white. This point is important!
At the same time:
Heat the sugar and water without stirring to 118°C. Whip the egg whites (not too firm)
As soon as the syrup is at 118°C add it to the egg white, then whisk quickly until the mixture cools down (when it can be touched without burning (about 3 minutes).
Gradually add the colouring to the mixture to find the ideal colour.
Assembly :
Put the mousse between the two slices of cake, then cover the entire meringue with a spatula. Gently bake the tips with a blowtorch. Decorate with zests and slices cut into quarters of the blood orange.