Black & White Chocolate Mousse Orange Cake

For the Black & White Chocolate Mousse Orange Cake, first mix cocoa with water to a soft, creamy consistency for the sponge. Beat the yolks with 50 g sugar and the spices.

Beat the egg whites with 100 g sugar and a pinch of salt until creamy, mix with the whipped yolks and fold in the flour.

On a baking sheet lined with parchment paper, spread the mixture on a diagonal and at equal intervals so that there is still room for the dark mixture in the gaps.

Add the mixed cocoa to the remaining mixture and press into the spaces. Bake at 185-190 °C for about 10 minutes until golden. Allow to cool.

Cut two sheets so that you can line the edge of the cake ring, and cut or cut out the base from the leftovers.

For the cream, whip the whipped cream until creamy and refrigerate. Heat the chocolate to approx. 45 °C. Bring the liqueur sugar to the boil and pour over the yolks. Then heat this mixture to 85 °C while stirring vigorously and chill. Add a small amount of the whipping cream to the chocolate and whisk vigorously until smooth. Fold in the frothy yolk mixture and zest, and finally gently incorporate the remaining whipped cream.

Assembling the Black & White Chocolate Mousse Orange CakeInsert the strongest possible cake border foil into the cake hoop, then insert the sponge strips and the base and top with the cream. Chill and decorate with orange

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