Categories: Desserts 
      Yield: 8 servings 
  
           CHOCOLATE MOUSSE: 
    150 g  Cream 
      2    Gelatine leaves softened in 
           Water 
    300 g  Dark chocolate chopped in 
           Small pieces 
    500 ml Cream, whipped 
           CHOCOLATE SPONGE: 
      4    Eggs 
    125 g  Sugar 
    100 g  Flour 
     25 g  Cocoa 
           ORANGE CONFIT SAUCE: 
    250 g  Sugar 
           Few drops of lemon juice 
      1 l  Orange juice 
           TO SERVE: 
           Cocoa for sprinkling 
           Chocolate triangles 
           Segments of orange 
  
  To make the chocolate mousse:  bring the cream to the boil.  Squeeze the 
  gelatine leaves to remove excess water and add to the cream with the 
  chocolate.  Remove from the heat and stir constantly until the chocolate 
  and gelatine have dissolved.  Set aside to cool. When the chocolate cream 
  is cool, fold through the whipped cream and set aside. To make the 
  chocolate sponge:  beat the eggs with the sugar until pale and thick and 
  carefully fold in the sifted flour and cocoa. Line a 20x30cm baking sheet 
  with baking paper and spread the mixture onto the paper to a thickness of 
  1cm.  Bake in a preheated 200c oven for about 10 mins, then remove and set 
  aside to cool. To make the orange confit sauce: melt the sugar in a 
  saucepan with the lemon juice and cook until the mixture forms a golden 
  caramel. Remove from the heat and carefully pour the orange juice on to the 
  caramel and stir to combine.  Remove from the heat, stir through the orange 
  zest and set aside to cool. To assemble the torte: spread a 2cm thick layer 
  of mousse onto the chocolate sponge, cover and refrigerate until set. To 
  serve:  cut the torte into triangular slices, place on a serving plate and 
  dust with cocoa.  Spoon around some orange confit sauce, arrange a triangle 
  of chocolate on top and serve with segments of orange. Typed for you by 
  Sherree Johansson.