Ingredients
Cake:
1 cup butter
9 ounces semisweet chocolate chips
3/4 cup sugar
5 eggs
1/2 cup groud hazelnuts, toasted
Mousse:
3 cups orange juice
1/4 cup GOLDEN BLOSSOM HONEY
2 1/2 teaspoons unflavored gelatin
3 Tablespoons lemon juice
14 ounces white chocolate
6 Tablespoons sour cream
2 cups heavy whipping cream
Garnish:
canned mandarin oranges, well drained
cocoa powder
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Directions
Preheat oven to 325°.Cake: Spray a 9-inch springform pan with cooking spray. Over low heat, in a large, heavy saucepan, melt chocolate and butter, stirring constantly. Remove from heat. Stir in sugar, eggs and nuts until well mixed. Pour batter into pan. Bake 45 minutes or until toothpick inserted into center comes out with moist crumbs. Cool on rack.Mousse: In a saucepan boil orange juice and honey 15 to 20 minutes, stirring occasionally. While mixture boils, sprinkle gelatin over lemon juice in a small bowl and let stand 10 minutes. Stir into hot orange juice. Add white chocolate. Stir with wooden spoon until just melted, then mix in sour cream. Refrigerate mixture for about 1 hour and 45 minutes, stirring occasionally. Beat cream until stiff. Gently fold into chilled mousse mixture.To assemble: Remove springform from cake. Clean and re-spray springform with cooking spray. Cut 1/2 inch off outer edge of cake and discard. Re-attach springform. Pour mousse on top of cake, making sure mousse fills space between cake and sides of springform. Refrigerate overnight.To serve: Carefully run a sharp knife around edge of springform pan. Remove springform. Sift a small amount of cocoa on top of cake. Garnish with mandarin orange sections.
