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C猫ic Mousse Te貌claid agus Orainsear (Chocolate Orange Mousse Cake)

CÈIC MOUSSE TEÒCLAID AGUS ORAINSEAR

200g teòclaid dorcha 70%
100g teòclaid dorcha le orainsear
150g ìm
300g siùcar castair
5 uighean mòra
1 spàinn-mhòr cno-almoin air am bleith
Bloigh de bhrìgh fhaoineig
Bloigh salainn
Rùsg orainsear
Siùcar phùdarach airson a sgeadachadh

Suath tiona cruinn fuine le ìm agus crath leth dhen na cnothan-almoin air bonn an tiona agus mu thimcheall an oir, a’ crathadh an tiona gus am bi dustadh co-ionnan ann.
Teasaich uisge ann am pana mòr agus leig leis bruich air a shocair.
Bris an teòclaid na phìosan beaga agus geàrr an t-ìm na chiùbaichean.
Cuir an teòclaid agus an t-ìm ann am bobhla mòr.
Cuir am bobhla air a’ phana.
Cuir an t-siùcar, an t-salann agus a’ bhrìgh fhaoineig dhan bhobhla agus leagh na tha na bhroinn còmhla.
Cuir na h-uighean ann am bobhla eile le crathadh math dhen na cnothan-almoin agus buail gu math.
Cho luath ’s a tha an teòclaid air leaghadh, cuir na h-uighean ris gu cùramach, agus measgaich gu slaodach le spàinn fhiodh.
Cuir beagan dhen rùsg orainsear na lùib agus measgaich gu math.
Cuir dhan àmhainn airson 45 mionaidean aig teas 180C.
Sgeadaich le rùsg orainsear air a’ mhuin. Uachdar Drambuie ri thaobh agus dustadh dhen t-siùcar phùdarach.

CHOCOLATE ORANGE MOUSSE CAKE

200g 70% cocoa dark chocolate
100g dark chocolate with orange
150g butter
300g caster sugar
5 large free range eggs
1 tbsp ground almonds
Dash of vanilla extract
Pinch of salt
Orange zest
Icing sugar to dust

Grease a round cake tin with butter and sprinkle half of the ground almonds in the bottom and round the sides, shaking the tin to get an even coverage.
Heat water in a large pan, on the hob, and allow to simmer.
Break the chocolate into small pieces and cube the butter.
Place the chocolate and butter into a large bowl.
Place the bowl over the pan.
Add the sugar, salt and vanilla extract to the pan and melt the ingredients.
Break the eggs into another large bowl, add a sprinkling of ground almonds and whisk well.
Once the chocolate mixture has melted add the egg mixture in gradually and mix well with a wooden spoon.
Grate in a little orange zest and mix well.
Bake in the oven at 180 C for 45 minutes.
Serve with a grating of orange zest on top and Drambuie Cream on the side & dust with icing sugar.

UACHDAR DRAMBUIE

300g uachdar dùbailte
20ml Drambuie
2x bhloigh brìgh fhaoineig.

Buail an t-uachdar gus am bith e tiugh. Cuir an Drambuie ris agus measgaich gu math le spatula no le spàinn. Cuir a’ bhrìgh fhaoineig ris.

DRAMBUIE CREAM

300g double cream
20ml Drambuie
2 drops vanilla essence

Whisk the cream to a whipped cream consistency. Add the Drambuie and mix well with a spatula or spoon. Add the vanilla essence