Ingredients

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.

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