Blood Orange Chocolate Cake

Edible Canada at the Market Chef Jennifer Dodd took advantage of winter’s citrus season and the affinity of rich dark chocolate to marry with sunny blood oranges and intense raspberries. If you can’t find Raspberry Chocolate Sauce for the Semifreddo, you can use straight Raspberry Sauce or Chocolate Sauce – or blend your own! While it looks like a lot of steps, each element of the dessert can be made separately – with just the dark chocolate mousse requiring to be whipped up before serving.

We paired this with Quails’ Gate intense Fortified Vintage Foch 2007 at a recent private dinner.

Blood Orange Chocolate Cake

dark chocolate mousse, chocolate-raspberry semifreddo

Quails’ Gate Fortified Vintage Foch 2007

Yield: 12 Portions

Chocolate Cake

55ml Hot water

224g Melted butter, cooled

238ml Buttermilk

3 Eggs

2 Egg yolks

1tsp Salt

250ml Blood Orange Marmalade

1 ¾ cups Granulated Sugar

1cup All purpose flour

½ cup Cocoa

1tsp Baking Powder

2tsp Baking Soda

Whisk all the liquids together.

Whisk the dry ingredients together and then gradually whisk in the liquids.

Spread on a ½ sht and bake in a 350F oven until springy in the center. Set aside to cool.

Dark Chocolate Mousse

½ cup Dark Chocolate

100ml Whipping Cream

Heat cream until almost reaching the boiling point.

Melt chocolate in a bain marie.

Add warm milk to chocolate.

Beat in mixer until aerated and holding soft peaks.

Raspberry Chocolate Semifreddo

250ml Whipping Cream

100ml Raspberry Chocolate Sauce

5 Egg Yolks

50ml Sugar

Whip eggs & sugar over a bain marie until mixture holds a ribbon. Whisk in raspberry chocolate sauce, cool to room temperature.

Whip cream until cream holds stuff peaks.

Fold whipped cream into chocolate mixture.

Line a dish with cling film & pour in mixture

Freeze for about 2 hrs.

To Plate

Cut a slice of chocolate cake in the desired size. Top with dark chocolate mousse and serve with a scoop of the semifreddo. Garnish with slices of fresh blood orange, if desired.