The calculation is for a 16cm (6.30 inch) cake ring.
- Melt the chocolate in a hot water bath or in the microwave. Whip the softened butter and sugar together.
- Pour the melted chocolate into the butter mixture and mix it all together. Combine the egg and the egg yolk together and whip them until smooth; then add the mixture to the chocolate.
- Sieve the flour together with the baking powder and salt and mix them together, then add the chocolate drops and orange zest and mix one more time. Grease your baking pan/cake ring with some butter and pour the brownie batter into it.
- Bake in the oven preheated to 180C (356F) for about 15-20 minutes, then leave the brownie to cool. Once it does, cut a sponge of the required needed out of it with a cake ring which we will also be using to assemble the cake. Remember to line its sides with acetate wrap before you start assembling.
Dark chocolate layer
- Soak your gelatin sheets in cold water. Place milk in a saucepan and start heating it, then add the drained gelatin. Melt chocolate together with the butter in a hot water bath or in the microwave, then pour the warm milk and gelatin mixture into it.
- Leave the mixture to cool for a little while. Beat the cold whipping cream until semi-whipped, then combine it with the chocolate mixture and mix carefully. The runnier your mixture is, the more smooth and even your layers will come out.
- Now pour the chocolate mousse mixture over your brownie base, then transfer it to the fridge. While it is refrigerating, let’s make the next layer.
- Soak the gelatin in cold water. Whip the egg yolk and sugar together. Combine milk and coffee together, bring the mixture to a boil, then pour it into the egg yolks and mix it all together.
- Return the mixture to the saucepan, cook for a couple of minutes until thickened. Remove the saucepan from heat and leave the mixture to cool, then add the drained gelatin.
- If you are using coffee extract, remember to add it at this stage, too, just like you would do with instant coffee. Mix thoroughly. Whip the cream until semi-whipped, then fold it into the scalded milk mixture. Pour the coffee mousse on top of the chocolate layer, then transfer to the fridge to set.
Orange chocolate layer
- Soak your gelatin sheets in cold water. Heat the milk in a saucepan, then add the drained gelatin. Melt the chocolate - in a hot water bath or in the microwave.
- Add the warm milk and gelatin mixture to the chocolate and leave it to cool. Beat the cold whipping cream until semi-whipped.
- Combine the chocolate mixture with the whipped cream, mix carefully, then pour it over the coffee mousse layer and transfer the cake to the fridge to set.
- Soak the gelatin in water. Combine orange juice and sugar together and heat the mixture until the sugar dissolves. Add the drained gelatin, mix, then leave it to cool. Once it does, pour the jelly mixture on top of the cake.
- Once the cake has chilled and set, remove the cake ring and the acetate wrap, then add some decorations of your choice.