PRPEPARATION

Prepare the Joconde biscuit with hazelnuts according to the recipe in the link.
Cut the cooled mixture into the cake pan and sprinkle it with Cointreau liqueur.

Cut all oranges à la vif and place the wedges of two oranges at the bottom of the cake.

CHOCOLATE MOUSSE

Break the chocolate into small pieces so they can melt evenly. Melt the chocolate in a bain-marie or in the microwave along with 50 g of cream. Do not stir the bowl until the chocolate is completely melted. Once the chocolate is completely melted, you can get it from the heat and very gently with wooden spoon stir everything.
Allow the chocolate to cool to 35 ° C. Soak the gelatine leaves, squeeze them and heat them in the microwave for 3 seconds. Stir the gelatin into the chocolate.

Meanwhile beat remaining cream 150ml semi-rigid with a mixer or beater.
Beat in another bowl the egg whites with sugar until stiff.
Fold in the chocolate protein and then under the cream until smooth homgenne mass.
Put the chocolate mousse on orange slices in the pie crust and leave in the fridge.

ORANGE BAVAROIS

Add the remaining 4 in slices cut oranges in a bowl and mix with a hand blender. Get them through the sieve. Add the sugar and cook over a low heat, until the sugar has dissolved.

Soak the gelatine in cold water. Remove the orange juice of the fire, squeeze the gelatine and add while stirring. Allow to cool to body temperature.

Whip the cream in half.

Pour the lukewarm juice to the egg yolks and stir with a whisk. Add the egg whites, pour the cream and stir until smooth. Pour the mousse on chocolate mousse cake in the ring and let the cake for 2 hours in the fridge.

Give after cooling presence at your cake and decorate it to your liking.

Bon apetit!