CHOCOLATE ORANGE MOUSSE CAKE

Cake:
• 3 eggs separated
• 1/2 cup sugar
• 1/2 cup flour
• 1 tsp. baking powder
• 1/4 cup unsweetened cocoa

Cr�me Englaise with Grand Marnier:
• 3 egg yolks
• 1/3 cup sugar
• 2 tsp. cornstarch
• 3 cups milk
• 1/2 tsp vanilla
• 1/4 cup orange juice concentrate, without pulp, defrosted
• 2 tbsp. Grand Marnier

Chocolate Orange Sauce:
• 1 cup sugar
• 1/2 cup unsweetened cocoa powder
• 1/2 cup orange juice, without pulp
• 1/2 tsp. vanilla

Mousse:
• 1 can 10 oz. mandarin oranges
• 2 pkgs. unflavored gelatin
• 1 1-2 cups semi-sweet chocolate chips (or 8 oz. chocolate squares, coarsely chopped)
• 2 cups orange juice without pulp
• 1 cup whipping cream (35%) Garnish:
• 1/3 cup orange marmalade
• 2 oranges, thinly sliced
• shaved chocolate

Preheat oven to 350o in bowl, beat egg yolks with half the sugar until mixture is light yellow. In another bowl, beat egg whites until foamy; gradually add remaining sugar. Beat until egg whites form stiff peaks. Fold whites into yolks. Combine flour, baking powder and cocoa; sift over egg mixture and gently fold in. Spray 8 inch spring form pan with non-stick cooking spray; turn batter into pan. Bake 30 - 35 minutes or until top of cake springs back when pressed lightly with a finger or until cake tester inserted in centre comes out clean. Let cool.

Creme Anglaise with Grand Marnier :

In bowl, beat egg yolks with sugar until mixture is light yellow, in a saucepan, stir cornstarch into milk; bring to a boil. Stir a little of hot milk mixture into egg mixture and blend well. Stir this mixture back into saucepan. Cook over medium heat, stirring often, until sauce bubbles and thickens slightly. Remove from heat; stir in vanilla, orange juice concentrate and Grand Marnier. Let cool

Chocolate Orange Sauce :

In saucepan, stir together all ingredients and slowly bring to a boil, stirring constantly. Simmer over low heat 5 minutes, stirring often. Let cool and then refrigerate Serve a room temperature.

Mousse:

Drain mandarin juice into bowl or small saucepan. Sprinkle gelatin over juice and let soften 5 minutes. heat on burner or in microwave until gelatin is completely dissolved. Stir in chocolate chips and orange juice, then melt chocolate chips over low heat, stirring often. Remove from heat, let cool a few minutes, then refrigerate for 30 to 60 minutes. Whip cream. If chocolate mixture is too set, whip it. Fold whipped cream into chocolate mixture.

To assemble:

Heat marmalade slightly, Run a knife between cake and springform, but leave pan in place. Arrange mandarin sections over cake, then spoon marmalade over. Spoon on chocolate mousse. Refrigerate a few hours to set. Decorate with orange slices and shaved chocolate.

To serve:

Cover individual serving plates with Sauce Anglaise, Swirl Chocolate Orange Sauce over top. Place a wedge of mousse cake on top of sauces. Makes