You may also like
Categories:
butter bittersweet sugar eggs ground toasted hazelnuts orange juice sugar unflavored gelatin lemon juice white chocolate sour cream chilled whipping cream white chocolate cocoa powder fresh raspberries mint sprigs
Viewed: 79 - Published at: 2 years agoIngredients
- 1 cup (2 sticks) unsalted butter
- 9 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
- 3/4 cup sugar
- 5 large eggs
- 1/2 cup ground toasted hazelnuts
- 3 cups strained fresh tangerine or orange juice
- 1/3 cup sugar
- 2 1/2 teaspoons unflavored gelatin
- 3 tablespoons fresh lemon juice
- 14 ounces imported white chocolate (such as Callebaut or Lindt), chopped
- 6 tablespoons sour cream
- 2 cups chilled whipping cream
- 9 ounces imported white chocolate (such as Callebaut or Lindt)
- Unsweetened cocoa powder
- Fresh raspberries
- Fresh mint sprigs
Method
- Preheat oven to 325F.
- Butter 9-inch-diameter springform pan with 2 1/2-inch-high sides.
- Line bottom with parchment.
- Butter parchment.
- Dust pan with flour.
- Melt butter and chocolate in heavy large saucepan over low heat, stirring constantly until smooth and melted.
- Remove from heat and whisk in sugar, eggs and ground nuts.
- Pour batter into prepared pan.
- Bake cake until toothpick inserted into center comes out with very moist crumbs attached, about 45 minutes.
- Cool completely on rack (cake will fall and crack).
- Release cake pan sides.
- Turn out cake onto work surface.
- Peel off parchment.
- Cut off outer 1/2-inch edge of cake.
- Clean cake pan.
- Reattach cake pan sides; brush sides of pan with vegetable oil.
- Set cake in center of pan (there will be space around cake that will be filled in with mousse).
- Refrigerate cake.
- Boil tangerine juice and sugar in heavy large saucepan until reduced to 1 1/2 cups, about 20 minutes.
- Meanwhile, sprinkle gelatin over lemon juice in small bowl.
- Let stand 10 minutes to soften.
- Add gelatin mixture to tangerine juice mixture and stir to dissolve.
- Add 14 ounces white chocolate and whisk over low heat just until melted.
- Whisk in sour cream.
- Pour into large bowl.
- Chill mixture until cool and thickened but not set, whisking occasionally, about 1 hour 45 minutes.
- Beat chilled whipping cream to stiff peaks.
- Fold into white chocolate mixture.
- Pour mousse over cake in pan, covering top and sides completely.
- Refrigerate cake overnight.
- Using vegetable peeler, shave 9 ounces white chocolate into thin curls (if white chocolate is too hard to shave, place briefly in warm place to soften slightly).
- Run small sharp knife around pan sides to loosen cake.
- Release pan sides.
- Place cake on platter.
- Sprinkle chocolate curls over top of cake.
- Press more chocolate curls around sides of cake, covering completely.
- Place cocoa powder in fine sieve.
- Dust cocoa very lightly over chocolate curls.
- (Can be prepared 1 day ahead.
- Cover and refrigerate.)
- Garnish cake with raspberries and mint sprigs.
- Serve cold.
