Chocolate and Grand Marnier Torte

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Ingredients for Sponge:

• 250 g all-purpose flour, plus more for dusting
• 250 g granulated sugar
• 70 g dark brown sugar
• 70 g unsweetened dark cocoa powder
• 10 g baking soda
• 5 g baking powder
• 6 g salt
• 240 g natural yoghurt
• 100 g vegetable oil
• 2 large eggs
• 12 g vanilla extract
• 200 ml Grand Marnier syrup for soaking

Method for Sponge:

1. Move rack to middle of oven and preheat the oven to 170 C / 350°F. Butter a cake pan and line bottom with parchment round. Dust pan with flour. Tap out any excess flour and set aside pan.
2. In mixing bowl, whisk together yoghurt, oil, eggs and vanilla.
3. Combine flour, sugars, dark cocoa powder, baking soda, baking powder and salt and sieve into a bowl.
4. Fold the dry mixture by hand into the wet mixture until just combined.
5. Evenly pour batter into pan. Bake for 25 to 30 minutes.
6. Test doneness with a toothpick inserted into the centre of the cake. If it comes out clean, the cake is done!
7. Cool in pan for 30 minutes, then invert onto a greased rack to cool. When cooled completely, slice into three discs.

Ingredients for Chocolate Grand Marnier Mousse:

• 1 litre whipping cream
• 180 g pasteurized egg yolks
• 125 g sugar
• Pinch of salt
• 425 g dark chocolate, melted
• 150 g Grand Marnier

Method for Chocolate Grand Marnier Mousse:

1. Whip 2/3s of the cream to soft peaks and refrigerate.
2. Warm the remaining 1/3 of the cream to hot. Put the yolks into the bowl of a mixer with the whisk attachment and begin whisking.
3. Cook the sugar with the salt to dark caramel and then deglaze with the hot cream. Bring back to a boil and remove from the heat.
4. With the mixer running, slowly pour the hot caramel down inside of the mixer bowl into yolks. Whip on medium speed to 35˚C. Fold in the Grand Marnier.
5. Mix some sabayon into the melted chocolate to lighten.
6. Fold the chocolate into the sabayon and then fold the cream into the sabayon.

Ingredients for Ganache:

• 250 ml whipping cream
• 300 g dark chocolate
• 200 g Vanuatu chocolate 70%

Method for Ganache:

1. Bring the cream to a boil and fold in the chocolate, till reaching a smooth ganache.

Assembly of the cake:

1. Moisten each layer generously with a Grand Marnier syrup.
2. Spread the mousse between the layers.
3. Ice the cake with chocolate ganache.
4. Set into fridge to cool and settle.
5. Garnish with swirl of chocolate Grand Marnier mousse.
6. Plate with homemade chocolate sauce.