Chocolate Mousse Cake with Orange

For the chocolate mousse cake, preheat the oven to 180 °C. Grease a high springform pan (Ø 20 cm) and line with baking paper.

In a heavy-bottomed saucepan, melt the chocolate and butter over low heat and let cool for 10 minutes.

In a bowl, beat the egg yolks and sugar with a hand mixer until foamy, about 5 min. Fold in the chocolate mixture.

In a large bowl, beat the egg whites with a hand mixer until stiff, fold in the chocolate mixture in two portions. Pour the mixture into the springform pan.

Bake the mixture for about 20 minutes. Allow to cool in the pan. In the meantime, prepare the chocolate-orange mousse.

For the chocolate orange mousse, put the milk and orange zest in a heavy-bottomed saucepan, heat to just before boiling point.

Sprinkle the gelatin into the liquid and stir until dissolved. In a small bowl, beat the egg yolks and sugar with a hand mixer until foamy, about 3 minutes. Stir in the juice.

Gradually add the hot milk. Return the mixture to the same saucepan and heat over medium heat, stirring constantly, until it coats the round evenly when tested by a spoon (be careful not to bring to a boil or the mixture will curdle).

Add chocolate and let sit 1 min, then whisk until chocolate is melted. Strain mixture through a fine sieve into a clean bowl and let cool for 1 hr, stirring occasionally to

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