🍊🍫 Citrus & Chocolate Cake – A Refined Harmony of Freshness and Creaminess
A stunning multi-layered mousse cake that blends zesty citrus, rich chocolate, and elegant textures in every bite.Try this citrus & chocolate Cake – a luxurious mousse cake with orange biscuit, milk chocolate Cremieux, and white chocolate citrus mousse.This Citrus & Chocolate Cake is a high-end dessert designed for true pastry lovers. From the first bite, you’ll experience the refreshing brightness of orange and lemon, beautifully layered with smooth white chocolate mousse and a heart of rich milk chocolate Cremieux. It’s all wrapped in a delicate orange Jacond sponge and finished with a shiny glaze and artistic decorations.Perfect for festive dinners, birthdays, or any occasion that calls for something elevated and memorable, this Cake delivers both visual appeal and exquisite flavor. The contrast between the citrus zest and the creamy chocolate elements makes it a modern pastry masterpiece.
Ingredients
✳️ Orange Joconde Sponge
- 65 g powdered sugar
- 65 g almond flour
- 20 g all-purpose 00 flour
- A pinch of salt
- 100 g whole eggs room temperature
- 15 g melted butter
- 90 g egg whites room temperature
- 30 g granulated sugar
- 4 g grated orange zest preferably organic
✳️ Milk Chocolate Crémeux
- Crémeux Base:
- 155 g crème anglaise see below
- 65 g milk chocolate 40% Jivara, Valrhona
- 20 g dark chocolate 66% Caraïbe, Valrhona
- 0.9 g gelatin 200 bloom
- 4.5 g cold water to hydrate gelatin
- Crème Anglaise:
- 115 g heavy cream
- 50 g whole milk
- 35 g egg yolks
- 20 g granulated sugar
✳️ Light White Chocolate Citrus Mousse
- 75 g fresh orange juice strained
- 25 g fresh lemon juice strained
- 3 g finely grated lemon zest organic if possible
- 3.5 g finely grated orange zest
- 165 g white chocolate 35% Ivoire, Valrhona
- 5 g gelatin 200 bloom
- 25 g cold water for gelatin hydration
- 220 g whipping cream 35% fat, semi-whipped
✳️ Glaze Nappage
- 250 g water
- 250 g granulated sugar
- 12.6 g gelatin 200 bloom
- 63 g cold water to hydrate gelatin
✳️ Decoration
- Yellow-tinted white chocolate band around the cake
- Dried orange slice
- Pre-crystallized chocolate petals
- Edible gold leaf
Instructions
Orange Joconde Sponge
- Line two 18 cm square frames with silicone mats and spray with release agent.
- Preheat the oven to 200°C (fan-assisted).
- Melt the butter and set aside.
- In a stand mixer bowl, combine powdered sugar, almond flour, flour, and salt (pre-sifted).
- Add eggs and orange zest. Whisk at high speed for 4–5 minutes until airy.
- In another bowl, whip egg whites, gradually adding sugar in 2–3 stages until you get a shiny soft meringue.
- Fold a spoonful of the egg mixture into the melted butter, then return it to the batter. Mix gently.
- Now fold in the meringue in 2–3 additions using a spatula, keeping the mixture light.
- Pipe 165 g into each frame and spread evenly.
- Bake for 10 minutes.
- Remove and flip onto clean baking paper, then peel off the mats carefully.
- Cool completely.
- Cut two 16 cm discs with a ring cutter and set aside.
Milk Chocolate Crémeux
- Hydrate gelatin in water.
- Finely chop both chocolates.
- Prepare crème anglaise by heating cream, milk, yolks, and sugar to 82°C, stirring constantly.
- Remove from heat, weigh 155 g, add gelatin, and stir to melt.
- Pour over the chocolate and let sit 1 minute, then emulsify with immersion blender.
- Cover with cling film (in contact) and refrigerate until it reaches 13–15°C.
Insert Assembly
- Place one sponge disc inside a 16 cm ring lined with acetate.
- Pour all the crémeux (225 g) over the sponge, smooth the surface, and gently tap to level.
- Add the second sponge disc and press slightly.
- Cover with cling film (not touching) and refrigerate for a few hours.
- Then freeze for 24 hours.
Light White Chocolate Citrus Mousse
- Hydrate gelatin in water.
- Melt white chocolate to 40–45°C.
- Heat citrus juices and zests to 50°C, then remove from heat.
- Stir in the melted gelatin and combine.
- Pour over white chocolate and mix into a ganache.
- Emulsify with immersion blender.
- Fold in the semi-whipped cream to create a light mousse.
Entremet Assembly
- In the Silikomart Universo mold (18 cm diameter, 5 cm high), pour 320 g of mousse and tap gently.
- Place the frozen insert centered on top and press until level.
- Fill the sides with remaining mousse using a piping bag.
- Smooth the surface and freeze for 24–36 hours.
Glaze (Nappage)
- Hydrate gelatin in water.
- Boil water and sugar to 103°C.
- Let cool to 70°C, add melted gelatin and stir without creating air bubbles.
- Cool to 32°C before glazing.
✨ Finishing Touch
- Unmold the frozen entremet and place on a wire rack.
- Glaze with nappage at 32°C.
- Decorate with yellow white chocolate band, chocolate petals, dried orange slice, and gold leaf.