200 g almonds
190 g Dansukker Dark Muscovado Sugar
grated peel of 1 untreated orange
200 g white chocolate
300 ml double cream
3 egg yolks
fruit and/or berries
Grease a round cake tin, approx. 24 cm in diameter with removable edge, and sprinkle with breadcrumbs. Set the oven at 175 °C.
Chop the almonds finely. Whisk the eggs and muscovado sugar until light and airy. Mix in the chopped almonds and orange peel. Pour the batter into the cake tin and bake on the lowest shelf of the oven for approx. 25 minutes. Allow the tart to cool in the tin before loosening it.
Melt the chocolate over a water bath. Mix the egg yolks and 100 ml of the double cream in a saucepan, then boil while stirring until the mixture has smoothened. Allow to cool.
Mix the melted chocolate with the cold egg mixture. Whisk the remaining cream and fold into the batter.
Place the cake on a serving plate and place the edge of the tin around the base. Spread the mousse onto the base. Place the chocolate mousse tart in the fridge until serving. Remove the tin and decorate with fruit and/or berries.
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