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1
To make the chocolate mousse: bring the cream to the boil.
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2
Squeeze the gelatine leaves to remove excess water and add to the cream with the chocolate.
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3
Remove from the heat and stir constantly until the chocolate and gelatine have dissolved.
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4
Set aside to cool.
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5
When the chocolate cream is cool, fold through the whipped cream and set aside.
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6
To make the chocolate sponge: beat the eggs with the sugar until pale and thick and carefully fold in the sifted flour and cocoa.
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7
Line a 20x30cm baking sheet with baking paper and spread the mixture onto the paper to a thickness of 1cm.
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8
Bake in a preheated 200c oven for about 10 minutes then remove and set aside to cool.
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9
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.
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10
Remove from the heat and carefully pour the orange juice on to the caramel and stir to combine.
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11
Remove from the heat, stir through the orange zest and set aside to cool.
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12
To assemble the torte: spread a 2cm thick layer of mousse onto the chocolate sponge, cover and refrigerate until set.
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13
To serve: cut the torte into triangular slices, place on a serving plate and dust with cocoa.
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14
Spoon around some orange confit sauce, arrange a triangle of chocolate on top and serve with segments of orange.
