Dulce de Leche Mousse Cake

This dessert is a work of art and as such requires some simple art supplies and assembly. In this case, a half-dozen metal rings, roughly 3 in (7.6 cm) wide and 2.5 in (6.3 cm) high, are required to bring this to the table.

Chocolate Sponge

4 1/2 oz (125 g) semi-sweet chocolate
4 free-range eggs, whites and yolks separated
6 Tbsp (90 mL) sugar
1/4 cup (60 mL) 35% cream
1/2 Tbsp (7 mL) butter

Pre-heat oven to 350 F (180 C).

Melt chocolate with butter in a double boiler over low heat.

Whip egg yolks together with 1/4 cup (60 mL) of sugar until ribbons begin to form. In a separate bowl, whip cream until soft peaks appear. Whip egg white with the remaining sugar until the consistency of a meringue.

Mix melted chocolate and egg yolk mixture together. Add whipped cream to the mixture and fold in remaining whipped egg white. Parchment a pair of 9 x 12-in (23 x 30-cm) baking pans and spread mix evenly. Bake in oven for eight minutes.

Dulce Mousse

1 can (300 mL) condensed milk
4.4 oz (125 g) mascarpone
1 gelatin leaf
1 cup (250 mL) 35% cream

Boil can of condensed milk for 3 hours, adding hot water as needed to keep the water at least 2/3 the way up the can. Place mascarpone cheese in a bowl and soften using a spatula. Whip cream until stiff peaks form. Place gelatin leaf in cold water to soften.

Mix the now-caramelized condensed milk into the bowl with the mascarpone cheese.

Place gelatin leaf in a pan with a tablespoon of water and melt over low heat, taking care not to overheat the gelatin.

Spoon a little of the mascarpone mixture into the melted gelatin and stir until totally incorporated. Stir the gelatin mix into the mascarpone/caramelized milk mixture. Fold in the whipped cream and set aside in fridge.

Blood Orange Sauce

3 oranges
1/4 cup (60 mL) sugar

Peel and segment 3 oranges, then puree in a processor. Strain liquid into a saucepan heated to medium-high and add sugar. Let simmer until thick.

Spiced Chocolate Sauce

1 cup (250 mL) 35% cream
9 oz (250 g) semi-sweet chocolate
1 cinnamon stick

Chop semi-sweet chocolate and melt in a double boiler. In a separate pan, bring cream to a boil, then mix the cream with melted chocolate. Add the cinnamon stick to the mixture. Set aside.

To the Plate

Cut chocolate sponge cake with the metal rings and set aside 12 rounds. Cut 6 pieces of parchment sized to fit around the inside of the six metal rings and place the lined metal rings on a parchment-lined sheet tray.

Place one chocolate sponge disc inside each metal ring and top with an inch of dulce mousse. Top with another chocolate disc and finish with a final topping of dulce mousse. Place in refrigerator to set for 3 hours.

To serve, place a filled metal ring in the centre of each dessert plate, then slide the ring mould out. Unwrap the cake and drizzle orange glaze around each. Add spiced chocolate sauce as and wherever desired.

Serves 6.

source: "Everything Old is New Again", alive #295, May 2007