Chocolate orange & Grand Marnier truffle cake
- Sara Buenfeld
Save recipe
Serves 10
More effort
Prep: 40 mins
Cook: 20 mins
A star rating of 4.9 out of 5.22 ratingsRate
loading...
This naughty pudding is the perfect way to use up all those Christmas Chocolate Oranges. A definite winner
Freezable
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Showing items 1 to 3 of 3
Homemade Irish cream
A star rating of 4.9 out of 5.23 ratings
Ingredients
Nutrition
Units:
MetricUS
-
1 orange
-
5 tbsp Grand Marnier
-
50g caster sugar
-
2 dark Terry's chocolate
oranges, seperated into segments
-
85g unsalted butter
softened
-
3 eggs
separated
-
284ml pot double cream
-
140g rich tea finger biscuit
To serve
-
142ml pot double cream
lightly whipped
-
grated dark chocolate
or chocolate curls
Keep the screen awake with cook mode on the Good Food app.
Nutrition: per serving
-
kcal599
-
fat45g
-
saturates25g
-
carbs41g
-
sugars33g
-
fibre1g
-
protein7g
-
salt0.32g
low
Ad
Method
-
step 1
Line the base and sides of a 1kg loaf tin with cling film. Squeeze the juice from the orange and mix with 3 tbsp of the Grand Marnier. Cut away the bitter white pith from inside the orange shell, then cut the peel into fine strips and boil it in a covered pan with 300ml water for 20 mins until soft. Add the sugar, then simmer uncovered for a bit longer until you have a soft, sticky peel.
-
step 2
Melt the chocolate over a pan of water, then take from the heat and beat in the butter and egg yolks, followed by the rest of the Grand Marnier.
-
step 3
Whisk the egg whites until they hold their shape, then whip the cream until softly stiff. Fold both of them into the chocolate mixture.
-
step 4
Spoon 5 large tbsp of the chocolate mixture into the tin, then dip the finger biscuits in the orange and Grand Marnier mixture one by one and arrange over the chocolate layer – don’t soak them too much or they will fall apart. Scatter over some of the sticky peel, then spoon on another 5 tbsp of the chocolate mixture.
-
step 5
Carry on layering up the biscuits and chocolate mixture until you have 4 layers of biscuit, finishing with a chocolate layer. You should only need to use half the peel. Lightly cover with cling film and freeze until ready to serve. Freeze the remaining peel separately.
-
step 6
To serve, take the cake and orange peel out of the freezer no more than 1 hr before serving and strip off the cling film. Top with whipped cream and the remaining peel, and scatter with the grated chocolate. Keep chilled until ready to eat.
Recipe from Good Food magazine, January 2008
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
A star rating of 4.9 out of 5.22 ratings
Ad
Ad
Get 3 months of Good Food All Access
Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.
Loading...
Ad
Loading...
Loading...