Triple Chocolate Cranberry Mousse Cake

Step 1

Place cranberries, sugar and orange juice into a saucepan and bring to a boil while stirring constantly. Simmer for about 10 minutes or until thickens. Add orange zest, stir to combine and remove from heat. Reserve 3 tbsp of cranberry sauce to use for cocoa brownie.

Step 2

Dissolve gelatin in orange juice and let it swell for 5-10 minutes.

Step 3

Add the bloomed gelatin to the warm cranberry sauce and stir until completely dissolved. Let cool.

Step 4

Prepare cocoa cranberry brownie

Step 5

Preheat the oven to 350F (180C). Grease and line an 8-inch (20cm) springform pan with parchment paper.

Step 6

In a bowl whisk egg with sugar until well combined. Incorporate oil and vanilla extract. Add the reserved 3 tablespoons of cranberry sauce and mix to combine.

Step 7

Sift the flour, salt and cocoa powder and whisk to fully incorporate.

Step 8

Pour the batter into the prepared pan.

Step 9

Bake for 10-12 minutes until a toothpick inserted into the center comes clean or with few moist crumbs attached.

Step 10

Let cool completely.

Step 11

In a heatproof bowl add the milk chocolate and 5 oz (145g) whipping cream. Place the bowl over a saucepan with simmering water, over low heat, until all the chocolate is melted. Meanwhile dissolve gelatin in cold water and let it swell for about 5 to 10 minutes. Place the gelatin over low heat just until the gelatin dissolves and pour it over the melted chocolate mixture. Let the chocolate mixture cool completely at room temperature.

Step 12

Whip the remaining 7 oz (200g) chilled whipping cream until stiff peaks form. Add melted milk chocolate mixture and mix until well combined.

Step 13

Place the cocoa cranberry brownie on a serving platter and place a cake ring around the cake lined with acetate sheet.

Step 14

Pour the chocolate mousse over the brownie and freeze for about 20-30 minutes to set slightly.

Step 15

Remove from the freezer and gently spread the cranberry jelly on top leaving a ½ inch (1cm) border.

Step 16

Return the cake in the freezer until you prepare the white chocolate mousse.

Step 17

In a heatproof bowl add the white chocolate and 5 oz (145g) whipping cream. Place the bowl over a saucepan with simmering water, over low heat, until all the chocolate is melted. Meanwhile dissolve gelatin in cold water and let it swell for about 5 to 10 minutes. Place the gelatin over low heat just until the gelatin dissolves and pour it over the melted chocolate mixture. Let the chocolate mixture cool completely at room temperature.

Step 18

Whip the remaining 7 oz (200g) chilled whipping cream until stiff peaks form. Add melted white chocolate mixture and mix until well combined.

Step 19

Gently pour the white chocolate mousse over the milk chocolate mousse and cranberry jelly. Smooth the top and refrigerate for 4-6 hours or overnight.

Step 20

In a heatproof bowl add the semisweet chocolate and whipping cream. Place the bowl over a saucepan with simmering water, over low heat, until all the chocolate is melted. Stir in butter until melted.

Step 21

Remove from heat and pour the ganache over the white chocolate mousse. Refrigerate for 30 minutes to set.

Step 22

Decorate the cake with whipped cream, sugar coated cranberries and Kumquat slices if desired. Enjoy!