It’s a cake, but if you put it loose on a plate, it’s a fancy dessert. Of course you can also make it as 1 cake.
Ingredients:
85 g icing sugar
25 g ground almonds
125 g butter, soft
2 g salt
1 packet of vanilla-flavored sugar
1 egg
195 grams of flour
20 g cocoa powder
7 leaves of gelatin
320 ml fresh orange juice
Juice of 1/4 lemon
55 g granulated sugar
160 ml whipped cream
90 grams mascarpone
90 g chocolate spread or Nutella
Preparation:
Chocolate cookie:
Sift the icing sugar into a large bowl. Add the ground almonds, butter, salt and vanilla sugar. Mix this into a homogeneous mass.
Add the egg and fold it through. Sift the flour and cocoa powder into the bowl and fold it in well. Do not fold for too long, but make sure everything is well mixed.
Roll the dough in cling film and let it stiffen in the refrigerator for a few hours.
Preheat the oven to 150C. Roll out the dough on a floured surface (between 2 layers of baking paper is also possible) until it is approximately 2 mm thick.
Cut out about 8 rounds here (or 1 large one if you are making 1 cake). Grease the tarttelette molds (with loose bottoms) and line them with the dough. Poke holes in the bottom.
Bake this for 15 minutes and let it cool completely on the baking tray.
Mascarpone/chocolate swirl:
Mix the chocolate spread or Nutella well until combined. Here too, do not mix for too long, but make sure it is well mixed.
Place it in a piping bag with a nice serrated nozzle and place it in the refrigerator to firm up.
Orange Mousse:
Soak 2 gelatin leaves in 40 ml fresh orange juice. Let this stand for at least 5 minutes.
Then heat this in a saucepan to about 60C until the gelatin has completely dissolved. Stir in another 80 ml orange juice, the lemon juice and 40 gr. granulated sugar until everything is well dissolved. Let this cool down considerably before continuing.
Beat 160 ml. whipped cream lumpy. Carefully fold the whipped cream into the cooled orange mixture. Remember to make good “family” first.
Pour this orange mousse into the tartelletes. Do not fill the molds too high, there should be some jelly on top. Place this in the refrigerator for at least 1 hour to let it set properly.
Orange jelly:
Soak 5 gelatin leaves in 100 ml cold water. Let this also stand for at least 5 minutes.
Stir 15 g granulated sugar into 200 ml orange juice. Heat this mixture until it almost boils and the sugar has dissolved. Remove the pan from the heat and dissolve the well-squeezed gelatin in it.
Let the jelly become almost cold before pouring it onto the mousse, otherwise the mousse will melt slightly again. And let it harden further in the refrigerator for at least 20 minutes.
Finishing the tartellettes: Remove the tartellettes from the molds and make a nice swirl of the chocolate/mascarpone mixture.
Enjoy your meal.
