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1
Preheat the oven to 350u00b0F. Lightly grease an 8-inch springform pan and line with parchment paper.
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2
Beat butter and sugar in large bowl with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Fold in sifted flour and cocoa alternately with orange juice. Pour into prepared pan.
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3
Bake for 40-45 mins, until toothpick inserted into center comes out clean. Cool in pan 5 mins. Remove from pan; cool completely on wire rack.
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4
For the mousse, beat egg yolks and sugar in a large bowl with electric mixer until thick and pale. Whisk in orange juice and peel. Dissolve gelatin in 1/4 cup just-boiled water by whisking vigorously with a fork. Cool slightly. Beat into egg mixture. Gently fold in whipped cream.
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5
Cut cake in half horizontally, by inserting a knife in the center and rotating cake around it. Place bottom half in a plastic wrapped-lined springform pan. Spoon mousse over the top and smooth with a spatula. Top with the second cake. Refrigerate for several hours or overnight, until mousse is set.
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6
Transfer cake to a platter when ready to serve. Decorate with caramelized oranges and syrup.
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7
TIP: For the caramelized oranges, combine 1 cup sugar and 1/2 cup water in a medium skillet on high heat. Stir until sugar dissolves. Reduce heat to low; simmer, without stirring, for 6-8 mins, until beginning to turn golden. Carefully pour in 1/2 cup orange juice, stirring until smooth. Thinly slice 1 orange and add to pan in a single layer. Simmer for 10 mins. turning once, until caramelized.
