-GANACHE ICING AND ASSEMBLY-
-FOR CHOCOLATE MOUSSE CAKE-
1 c Heavy cream
8 oz Semisweet chocolate
– Chopped coarse
2 tb Orange flavored liqueur
GARNISH
Oranges; halved/sliced thin
– into half rounds/about 14
– slices
FOR THE GANACHE: In a small saucepan bring the cream just to a simmer.
Remove the pan from the heat, add the chocolate and let the mixture stand,
covered, for 5 minutes. Stir in the liqueur and continue to stir the
ganache until smooth and tepid. Strain through a fine sieve into a small
pitcher or a bowl with a lip.
ASSEMBLY: Cut an 8″ cardboard round and put one teaspoon of the mousse in
the center of it, then set one of the cake layers, bottom side up on the
cardboard. Cover the cake with some of the mousse, smoothing it into an
even layer, and top it with the remaining layer, bottom side up. Cover the
top and the sides of the cake with the remaining mousse, smoothing it with
a spatula, and chill the cake until it is cold. Set the cake on a rack over
a jelly roll pan and pour the creme ganache over it, smoothing it with a
spatula to completely cover the top and sides of the cake. Let the cake
stand at room temperature for 10 minutes and scrape any excess chocolate
glaze from the jelly roll pan back into the saucepan. Heat the excess
ganache, stirring, until smooth, cool it to tepid, and pour it over the
cake, smoothing it with a spatula over the top and sides of the cake. Chill
the cake until the glaze is set. Transfer the reserved chocolate mixture to
a pastry bag. Arrange orange slices, rounded sides up on the top of the
cake, so that one end of the slice is toward the center and the other is
toward the edge of the cake. Pipe the chocolate mixture along the base on
each side of the orange slices. Arrange the remaining cream decoratively
around the bottom edge of the cake. Let the cake stand at room temperature
for at least 15 minutes before serving.
From the databases of Barb Day Prodigy ID# GWHP32A.
From
Yields
1 Servings