How to make it

  • Slice the cake in half horizontally.
  • Lightly grease a deep 20 cm (8 inch) springform tin.
  • Cut a piece of shiny contact about 2 cm (1 inch) higher than the tin and wrap around the inside of the tin as a collar.
  • Put half of the cake in the tin (you won't need the other half, so freeze for next time or make truffles.)
  • Pull the contact tight and secure with a paper clip and tape.
  • To make the mousse

  • bring a pan with a little water to a simmer, then remove from the heat.
  • Place the chocolate in a heatproof bowl, then place the bolw over the pan.
  • Don't let the bowl sit in the water.
  • Stir the chocolate until melted.
  • Beat the cream cheese and sugar until smooth and creamy, then beat in the cooled melted chocolate.
  • Heat the orange juice in a small pan and remove from the heat. Sprinkle with the gelatine and stir until dissolved.
  • Cool slightly before beating into the cream, then the softly whipped egg whites.
  • Pour the mousse over the cake base and gently tap the tin on the bench to level the surface. Chill for several hours or until firm.
  • To make the topping

  • put the orange juice and sugar in a small pan. Stir over low heat until the sugar has dissolved.
  • Remove from the heat and leave to cool.
  • Arrange the sliced peach on top of the mousse.
  • Carefully pour the topping over the cake.
  • Refrigerate for several hours, or until the topping has completely set, before removing the cake from the tin. Carefully pull away the contact.
  • Ahead of time

  • Can be kept, covered, in the fridge for 3 days.
  • To Make Coconut cake

  • Preheat the oven to moderate 180C/350F/Gas
  • Brush a deep 20 cm (8 inch) round cake tin with melted butter or oil.
  • Line the base with baking paper.
  • Mix the sifted flour, coconut, sugar and alomonds in a large bowl and make a well in the center.
  • Pour the combined buttermilk, eggs, vanilla and butter into the well and stir with a metal spoon until smooth.
  • Pour the mixture into the tin and smooth the surface.
  • bake for 1 hour, or until a skewer comes out clean when inserted into the center of the cake. Leave in the tin for 10 minutes before turning out onto a wire rack to cool.
  • Storage time

  • Can be kept in an airtight container in the fridge for up to a week, or for 3 days in an airtight container in a cool dry place. Can also be frozen for up to 2 months.

People Who Like This Dish 1
Reviews & Comments 0

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes