THERMOMIX

Base

• Spray a large spring form cake tin with olive oil spray
• Blitz almonds 3 seconds/speed 7
• Add rest of the ingredients and mix 15 seconds/speed 2
• Pour into spring form tin.  Press mixture down to form firm base and refrigerate until needed

Cheesecake Mix (if using)

• Mix all ingredients 15 seconds/ speed 4 and reserve until needed.  I split the mix in 3 batches after mixed and add the Latte powders to give the different colours.

Cake Layer

• Preheat oven to 200℃
• Insert Butterfly and whisk egg whites 3 minutes / speed 3.5 or until stiff peaks form. Scrape into a bowl to reserve.
• Add butter and sweetener to bowl and mix 3 minutes / speed 3.
  
• While it is mixing remove MC and add egg yolks one at a time, beating for 10 seconds between.
• Add the the melted chocolate, orange oil, vanilla and almond meal, and mix for a further 1 minute / speed 3 until well blended.
• Fold in egg whites.  Spoon the mixture into the cake pan, then bake for 20 minutes.
• If adding the cheesecake injections this is where you would poke holes in your cake with the back of a wooden spoon, or your finger and pipe in the cheesecake filling
• Reduce the heat to 170℃, then bake for another 7-10 minutes or until cake is slightly firm
  
• Cool on baking tray.

Mousse

• Insert Butterfly and whip cream speed 3 until stiff.  Remove and reserve. 
• Clean and dry bowl thoroughly.
• Insert Butterfly and whisk the egg whites after about 2 minutes / speed 3.5 start slowly adding sweetener and whisk for further 90 seconds before adding egg yolks one at a time and continue to mix for a further 30 seconds after each yolk.
• Into you mix fold in cream, melted chocolate, orange oil, nutmeg and vanilla.
• Top Cake with mousse and refrigerate until set

CONVENTIONAL METHOD

Base

• Spray a large spring form cake tin with olive oil spray
  
• Mix all base ingredients in a large bowl until combined.  Press mixture into spring form to form a firm base and refrigerate until needed 

Cheesecake Layer (if using)

• Combine all ingredients with mixer or hand held mixer and reserve until needed.   I split the mix in 3 batches after mixed and add the Latte powders to give the different colours.

Cake Layer

• Melt chocolate in a heat proof bowl over a saucepan of simmering water, then set aside to cool.
  
• Beat butter and sweetener in a bowl until thick and pale, then add egg yolks, one at a time and beating well after each addition.
• Add the melted chocolate, orange oil, vanilla and almond meal and mix until combined. In a separate bowl, beat egg whites until stiff peaks are formed, and then fold into cake mixture. Spoon the mixture into the cake pan, then bake for 20 minutes.
• If adding the cheesecake injections this is where you would poke holes in your cake with the back of a wooden spoon, or your finger and pipe in the cheesecake filling
  
• Reduce the heat to 170℃, then bake for another 7-10 minutes or until cake is slightly firm.
• Take out and cool on a baking tray.

Mousse

• Whisk the egg whites in a mixer until soft peaks are formed.
• While mixer is running slowly add sugar and whisk until it forms stiff peaks.
• Add egg yolks one at a time beating well after each addition.
• In a separate bowl whip cream until thickened and stiff add nutmeg, orange oil and vanilla.
• Fold cream mixture into chocolate bowl.
• Top cake with mousse and refrigerate until set.