For the cake: Butter for greasing, 3 eggs, 3/4 cup all-purpose flour, and 1/2 cup unsalted butter, softened. For the mousse: 200g semi-sweet chocolate, grated orange peel, 1 1/3 cups whole milk, 2 egg yolks, and 2 tablespoons gelatin
For the Cream Anglaise: 2 cups heavy cream, 1/2 teaspoon vanilla extract, 2 tablespoons cornstarch, and 1/4 cup unsalted butter, softened. For the whipped cream: 6 large egg whites
For the cake: Butter for greasing, 3 eggs, 3/4 cup all-purpose flour, and 1/2 cup unsalted butter, softened. For the mousse: 200g semi-sweet chocolate, grated orange peel, 1 1/3 cups whole milk, 2 egg yolks, and 2 tablespoons gelatin
For the Cream Anglaise: 2 cups heavy cream, 1/2 teaspoon vanilla extract, 2 tablespoons cornstarch, and 1/4 cup unsalted butter, softened. For the whipped cream: 6 large egg whites
For the cake: Prepare two batches of batter
Grease two 9x13-inch baking dishes and line with parchment paper
Butter the parchment paper
Beat the eggs with the all-purpose flour in a water bath until thickened
Remove from heat and add the remaining flour, mixing well
Pour into prepared pans and level with an offset spatula
Bake at moderate temperature (170°C) for 15 to 20 minutes or until golden brown
For the mousse: Mix together the chocolate, orange peel, and milk
Heat over low heat, stirring constantly, until thickened
Beat the egg yolks with half of the all-purpose flour
Gradually add the milk with chocolate, mixing well
Soak the gelatin in 2 tablespoons cold water for 10 minutes
Dissolve the gelatin in a water bath
Add to the chocolate and mix well
Beat the heavy cream until stiff peaks form
Fold into the chocolate mixture
For the Cream Anglaise: Combine the milk and vanilla extract in a saucepan
Bring to a boil, then reduce heat and simmer for 10 minutes or until thickened
Whisk together the cornstarch and egg yolks
Gradually add the hot milk mixture, whisking constantly
Cook over low heat, stirring constantly, until thickened
Assembly: Prepare the 'towers' by cutting cake into rounds that fit the bottom of each mold
Cut strips for the sides and trim to prevent overlapping
Fill with mousse and refrigerate until firm
Top with whipped cream
Serve in individual dishes (and leftover cream separately)
If desired, flavor with a little liqueur.
