Recipe of Choco Sponge
1. Whisk egg, premix & oil using whisk attachment for 1 minute at slow speed & 4 minutes at high speed. Add oil & mix for additional 1 minute at medium speed.
2. Pour the batter into the lined tray and bake at 180°C close damper till baked.
Dark Orange Choco Mousse
1. Heat the fresh cream and add broken Carat Coverlux Dark in it to obtain dark choco truffle.
2. Fold it with whip topping & Cremfil orange to obtain dark choco mousse.
Assembling & Decoration
Line the rectangular mold with thin layer of Choco Sponge.
On the first layer of sponge spread a layer of dark choco mousse and set it in freezer for at least 3 hours.
Demold the mousse from rectangular mold and finish with Brillo Cocoa Glaze
Decorate as shown in the picture.