|Posted by me on October 23, 2011 at 3:25 PM|
This recipe is not hard although it will take you a few hours to prepare but it is SOOOOOooo worth it with a light as a feather flourless sponge on the base topped with plump juicy raisins and two layers of rich orange infused plain and white chocolate mousse. Definately something very special and it would be wonderful as an alternative dessert after lunch on Christmas day...Enjoy
Ingredients for Roulade base
100g good-quality plain chocolate, finely chopped
3 eggs, separated
90g caster sugar
Ingredients for Pave
2 tablespoons of Brandy
200g good quality plain chocolate, finely chopped
100ml fresh orange juice- (use the juice from the 2 oranges)
4 egg yolks
400ml double cream, very lightly whipped
200g white chocolate, very finely chopped
3 large oranges- zest of 2 and the last one for decoration (use the oranges to make the juice)
100g plain chocolate for decoration
50g white chocolate for decoration
2 tablespoons caster sugar
1. Preheat the oven to 180C/160 Fan/Gas 4. Lightly grease a 9” (28cm) tin then line the base and side of the tin with greaseproof paper/baking parchment,
2. Melt the chocolate in the microwave or in a bowl set over a pan of barely simmering water. (Do not let the base of the bowl touch the water.)
3. Place the egg whites in a large bowl and whisk until stiff but not dry.
4. Put the egg yolks in a separate bowl with the sugar and whisk on high speed for 2-3 minutes or until thick and creamy and the mixture leaves a trail. Stir into the chocolate until well combined.
5. Gently stir two large spoonfuls of the egg whites into the chocolate mixture to loosen the mix, then fold in the remaining egg whites using a large metal spoon and a figure of 8 movement. Tip the mixture into the prepared tin and level gently.
6. Bake in the preheated oven for about 10-15 minutes until risen and the top feels firm and slightly crisp. Remove from the oven and leave in the tin until cold.
7. Once the Roulade is completely cold, remove from the tin, wash and reline the tin with another layer of baking parchment (I put a thin layer of oil to help the paper stick to the sides. Make it as neat as you possibly can and then pop the chocolate roulade layer (upside down) back into the base of the tin.
For the Pave:
Place the raisins, brandy and orange juice and zest (of 2 of the oranges) into a small saucepan and bring to the boil, simmer very gently for 5 minutes then turn off the heat and allow to cool, drain the raisins in a sieve reserving the liquid.
Sprinkle the sponge with the drained plump raisins and orange zest.
Melt the plain chocolate in a bowl over a pan of hot water or in a microwave, do not let the bowl touch the water.
Add the reserved liquid from the raisins then stir in the beaten egg yolks and half of the whipped cream, fold gently to combine then pour over the raisins and roulade base. Refrigerate till set.
Melt the white chocolate in the same way as above and gently fold in the remaining cream, pour over the plain chocolate layer and refrigerate again until set.
Whilst everything is chilling melt the plain chocolate and white chocolate in separate bowls and then pour the plain onto a baking tray that has been lined with cling film or silicone paper, immediately drizzle the white chocolate on top and swirl gently with a cocktail stick or the tip of a spoon to create swirls, leave the chocolate to set on the work surface and then score into long triangles, place into the refrigerator until set and required.
Using a vegetable/potato peeler, peel the rind from the remaining orange and cut into long thin strips with a sharp knife. Place into a small saucepan with 2 tablespoons of caster sugar and 4 tablespoons of water as well as the juice from the remaining orange, place onto the stove and bring to the boil, cook until the orange strips are tender and the liquid is syrupy, allow to cool.
Slice the Pave into 12 equal slices, place each slice carefully on a plate and decorate with a triangle of marbled chocolate and a little of the orange strips and syrup.