INGREDIENTS

INSTRUCTIONS

To make the chocolate mousse:  bring the cream to the boil. Squeeze
the gelatine leaves to remove excess water and add to the cream with
the chocolate.  Remove from the heat and stir constantly until the
chocolate and gelatine have dissolved.  Set aside to cool. When the
chocolate cream is cool, fold through the whipped cream and set  aside.
To make the chocolate sponge: beat the eggs with the sugar  until pale
and thick and carefully fold in the sifted flour and  cocoa. Line a
20x30cm baking sheet with baking paper and spread the  mixture onto the
paper to a thickness of 1cm.  Bake in a preheated  200c oven for about
10 mins, then remove and set aside to cool. To  make the orange confit
sauce: melt the sugar in a saucepan with the  lemon juice and cook
until the mixture forms a golden caramel. Remove  from the heat and
carefully pour the orange juice on to the caramel  and stir to combine.
Remove from the heat, stir through the orange  zest and set aside to
cool. To assemble the torte: spread a 2cm thick  layer of mousse onto
the chocolate sponge, cover and refrigerate  until set. To serve:  cut
the torte into triangular slices, place on  a serving plate and dust
with cocoa.  Spoon around some orange confit  sauce, arrange a triangle
of chocolate on top and serve with segments  of orange. Typed for you
by Sherree Johansson.

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Nutrition (calculated from recipe ingredients)
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Calories: 580
Calories From Fat: 179
Total Fat: 21.4g
Cholesterol: 118.7mg
Sodium: 49.7mg
Potassium: 401.7mg
Carbohydrates: 97.9g
Fiber: 3.9g
Sugar: 59.1g
Protein: 8g