Grand Marnier Mousse Cake |
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Prep Time: 30 Minutes Cook Time: 1440 Minutes |
Ready In: 1470 Minutes Servings: 12 |
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Chocolate cake soaked in Grand Marnier with an orange mousse topping, garnished with whipped cream and orange segments. Ingredients:
1 (12 inch) chocolate sponge cake (1/4-inch high) or 1 (12 inch) ladyfingers |
1/2 cup water |
1/4 cup sugar |
1/2 cup grand marnier |
1/2 cup grand marnier or 1/2 cup orange liqueur |
2 tablespoons cognac or 2 tablespoons other brandy |
2 tablespoons unflavored gelatin |
1 1/2 cups sugar |
4 tablespoons orange zest (zest of 2 oranges) |
3 (8 ounce) packages cream cheese |
3/4 cup orange juice (juice of 1 1/2 oranges) |
2 tablespoons lemon juice |
1 tablespoon vanilla |
2 cups heavy cream |
whipped cream, to garnish |
orange section, to garnish |
mint leaf, to garnish |
Directions:
1. Place cake or lady fingers in the bottom of a springform pan.
2. In a saucepan, over medium heat, stir water and sugar together until the sugar dissolves completely and mixture is hot.
3. Remove from heat, and allow to cool completely.
4. Stir in Grand Marnier.
5. Drizzle surface of cake with Grand Marnier syrup, and set cake aside.
6. In a small saucepan, combine Grand Marnier, Cognac, and gelatin.
7. Stir over low heat until gelatin dissolves.
8. In a food processor, blend sugar with orange zest for 1 minute.
9. Add cream cheese; process until smooth (30 seconds).
10. Add orange juice, lemon juice, and vanilla; process for another 30 seconds.
11. Using an electric mixer, whip cream until fluffy.
12. With processor running, add gelatin mixture to the cream cheese mixture through the feed tube of the processor, and blend until well mixed (5 seconds).
13. Add whipped cream and pulse to combine (about 3 pulses).
14. Pour mixture over cake; smooth surface.
15. Refrigerate overnight.
16. Garnish with whipped cream, orange segments, and mint leaves.
17. Cut and serve.
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