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Preheat the oven to 170°C. Grease a 20 cm cake tin and line with greaseproof paper.
For the chocolate sponge, cream the sugar and butter in a large bowl using the Braun dough hook accessory, beat until light and pale. Add the eggs one at a time and continue to beat until you leave a trail on the surface when the dough hook is lifted. The VarioControl speed dial allows you to easily find exactly the speed you need to fine-tune your mixing results, by simply twisting the dial with your thumb.
Sift the flour. Gently fold half the flour into the mixture. When it is well combined, fold in the other half of the flour along with the cocoa powder and baking powder. Turn the mixture into the prepared tin. Bake the chocolate sponge cake for about 30-35 minutes. Remove from the oven and leave to cool. Turn out onto a wire rack and remove the greaseproof paper. Turn the chocolate sponge cake upside down so the top becomes the bottom. Slice it horizontally and cut out round disks with individually-sized cake rings.
For the orange mousse, soak the gelatine sheets in cold water and let stand until softened, about 2-3 minutes. Bring the orange juice and orange zest to a boil over a gentle heat and continue until reduced by half. Remove from heat and stir in the gelatine (without water). Allow to cool.
Add the separated egg whites to the beaker and whisk them with the Braun whisk accessory until they are really fluffy and not able to flow out of the beaker. Thanks to the EasyClick feature, releasing the dough hooks and attaching the whisk accessory is quick and easy.
For the whipped cream, use the Braun whisk accessory again and beat the fresh cream until it is whipped. Fold the orange juice into the whipped cream, and finally fold this into the fluffy egg whites.
Transfer the orange mousse to a piping bag. Line the individual cake rings with a disk of chocolate sponge and top with a little orange mousse.
Place another sponge disk on top and divide the rest of the mousse equally between the cake rings on top. Refrigerate for 2-3 hours.
Preheat the oven to 170°C. Grease a 20 cm cake tin and line with greaseproof paper.
For the chocolate sponge, cream the sugar and butter in a large bowl using the Braun dough hook accessory, beat until light and pale. Add the eggs one at a time and continue to beat until you leave a trail on the surface when the dough hook is lifted. The VarioControl speed dial allows you to easily find exactly the speed you need to fine-tune your mixing results, by simply twisting the dial with your thumb.
Sift the flour. Gently fold half the flour into the mixture. When it is well combined, fold in the other half of the flour along with the cocoa powder and baking powder. Turn the mixture into the prepared tin. Bake the chocolate sponge cake for about 30-35 minutes. Remove from the oven and leave to cool. Turn out onto a wire rack and remove the greaseproof paper. Turn the chocolate sponge cake upside down so the top becomes the bottom. Slice it horizontally and cut out round disks with individually-sized cake rings.
For the orange mousse, soak the gelatine sheets in cold water and let stand until softened, about 2-3 minutes. Bring the orange juice and orange zest to a boil over a gentle heat and continue until reduced by half. Remove from heat and stir in the gelatine (without water). Allow to cool.
Add the separated egg whites to the beaker and whisk them with the Braun whisk accessory until they are really fluffy and not able to flow out of the beaker. Thanks to the EasyClick feature, releasing the dough hooks and attaching the whisk accessory is quick and easy.
For the whipped cream, use the Braun whisk accessory again and beat the fresh cream until it is whipped. Fold the orange juice into the whipped cream, and finally fold this into the fluffy egg whites.
Transfer the orange mousse to a piping bag. Line the individual cake rings with a disk of chocolate sponge and top with a little orange mousse.
Place another sponge disk on top and divide the rest of the mousse equally between the cake rings on top. Refrigerate for 2-3 hours.
