Petit Gâteau Au Chocolat Recipe
Orange Chiffon, Passion Fruit Crémeux, Dark Chocolate Mousse, Hazelnut
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Ingredients
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Orange Chiffon
Passion Fruit Crémeux
Dark Chocolate Mousse
Hazelnut Topping
Method
Orange Chiffon Preparation
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C) and grease a round cake pan.
- 2
Mix Dry Ingredients
In a bowl, whisk together flour, sugar, baking powder, and salt.
- 3
Combine Wet Ingredients
In another bowl, whisk together eggs, orange juice, orange zest, and vegetable oil.
- 4
Combine and Bake
Fold the wet ingredients into the dry ingredients until just combined. Pour into the prepared pan and bake for 25-30 minutes or until a toothpick comes out clean.
Passion Fruit Crémeux Preparation
- 5
- 6
Add Butter
Remove from heat and whisk in the butter until smooth. Allow to cool before refrigerating.
Dark Chocolate Mousse Preparation
- 7
Melt Chocolate
Melt dark chocolate in a heatproof bowl over simmering water. Let cool slightly.
- 8
Whip the Cream
In a separate bowl, whip heavy cream to soft peaks.
- 9
- 10
Chill
Transfer the mousse to serving cups and refrigerate until set.
Assembly
- 11
Layer the Components
Once the chiffon is cooled, cut into rounds and layer with passion fruit crémeux and dark chocolate mousse.
- 12
Add Hazelnuts
Top with chopped hazelnuts and drizzle with melted dark chocolate before serving.
