Ingredients
- 530 g fresh cream
- 300 g 70% dark chocolate
- 170 g dried figs
- 120 g wholemeal dry biscuits
- 80 g butter
- 70 g granulated sugar
- 50 g walnuts
- 50 g brown sugar
- an organic orange
- a peeled mandarin
- star anise
- rum
- salt
- candied citron
- currant
- alchechengi
- raspberries
For the chocolate, fig and orange cake recipe, melt the butter and blend with the biscuits, walnuts and a pinch of salt. Line the bottom of a springform pan (18 cm diameter) with parchment paper and distribute the biscuit mixture, squeezing it to create an even layer. Put it to harden in the refrigerator for an hour.
For the orange and fig compote: remove the stems of dried figs and cut them into small pieces.
Partially peel the orange and cut it into small pieces. Cook the orange and figs in a saucepan with 80 g of water, brown sugar and an aniseed star for 20 minutes over low heat, then remove the anise and let the compote cool. Add two tablespoons of rum
and distribute it on the biscuit base.
For the chocolate mousse: bring 330 g of cream to the boil. Chop the chocolate and mix it
with boiling cream, until it is completely melted. Homogenize the cream with 4-5 pulses of a hand blender. Let it cool down.
Whip 200 g of cream, add it to the chocolate mousse, then pour everything over the fig and orange compote and let it rest in the refrigerator for at least 4 hours.
For the garnish: melt 70 g of sugar in a saucepan, until it becomes brown. Allow the caramel obtained to cool slightly. Stick the mandarin on a toothpick, pass it in the caramel, drain it and let it set. Garnish the cake with the mandarin, some alchechengi, raspberries, currants and slices of candied citron.
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