CHOCOLATE MOUSSE:
    150 g  Cream

      2    Gelatine leaves softened in

           Water
    300 g  Dark chocolate chopped in

           Small pieces
    500 ml Cream, whipped

           CHOCOLATE SPONGE:
      4    Eggs

    125 g  Sugar

    100 g  Flour

     25 g  Cocoa

           ORANGE CONFIT SAUCE:
    250 g  Sugar

           Few drops of lemon juice
      1 l  Orange juice

           TO SERVE:
           Cocoa for sprinkling
           Chocolate triangles
           Segments of orange
  To make the chocolate mousse:  bring the cream to the boil.  Squeeze the
  gelatine leaves to remove excess water and add to the cream with the
  chocolate.  Remove from the heat and stir constantly until the chocolate
  and gelatine have dissolved.  Set aside to cool. When the chocolate cream
  is cool, fold through the whipped cream and set aside. To make the
  chocolate sponge:  beat the eggs with the sugar until pale and thick and
  carefully fold in the sifted flour and cocoa. Line a 20x30cm baking sheet
  with baking paper and spread the mixture onto the paper to a thickness of
  1cm.  Bake in a preheated 200c oven for about 10 mins, then remove and set

  aside to cool. To make the orange confit sauce: melt the sugar in a
  saucepan with the lemon juice and cook until the mixture forms a golden
  caramel. Remove from the heat and carefully pour the orange juice on to the
  caramel and stir to combine.  Remove from the heat, stir through the orange
  zest and set aside to cool. To assemble the torte: spread a 2cm thick layer
  of mousse onto the chocolate sponge, cover and refrigerate until set. To
  serve:  cut the torte into triangular slices, place on a serving plate and
  dust with cocoa.  Spoon around some orange confit sauce, arrange a triangle
  of chocolate on top and serve with segments of orange. Typed for you by
  Sherree Johansson.