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Chocolate orange macaroon torte
Serves MAKES 1 X 20CM CAKE Desserts and puddings
Ingredients
- For the base
- 2 medium eggs whites
- 50g light muscovado sugar
- 100g ground almonds
- 100g icing sugar, sifted
For the chocolate mousse
- 200g dark chocolate, 50 per cent cocoa solids, broken into pieces
- 2 medium organic eggs
- 25g golden caster sugar
- finely grated zest of 1 orange
- 250ml whipping cream
- 2tbsp orange-flavoured liqueur, such as Cointreau or Grand Marnier
Method
Preheat the oven to 170°C/325°F/ Gas 3. Place the egg whites and muscovado sugar in a mediumsized bowl and whisk for a couple of minutes, using an electric whisk, until very pale and double in volume. Combine the ground almonds and icing sugar in a separate bowl and fold into the egg white mixture in two batches.
Spoon into the prepared tin, levelling out the surface, and bake for 20 minutes until firm and lightly coloured. Leave to cool.
To make the mousse, gently melt the chocolate in bowl set over a pan with a little simmering water in it. Set aside to cool to room temperature – you can transfer it to a cool bowl to speed up the process if you wish.
Place the eggs, sugar and orange zest in a separate bowl and whisk for a couple of minutes using an electric whisk until pale and double in volume. In another bowl, whisk the cream, using clean beaters, until it forms soft fluffy peaks. Carefully fold the egg and sugar mixture into the cooled chocolate, followed by the cream in two batches. Stir in the liqueur.
Smooth the mixture evenly over the macaroon base and decorate the edge with chocolate shavings if you wish.
Cover and chill for half a day or overnight until set. To serve, run a knife around the collar of the tin to remove it, then cut into slices.
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