Cakes

Ingredients

For the base:

• 75 g sugar
• 75 g flour
• 1 orange zested
• 40 g butter (malted)

For the chocolate filling:

• 100 g cream
• 50 g grand mariner
• 200 g chocolate (dark)
• 1pkt orange jelly
• 1 orange zest

For the orange syrup:

• 1 orange juice and zest
• 2 tblsp water
• 50 g sugar

For the chocolate topping:

• 100 g dark chocolate
• 120 ml cream (double)
• 25 g butter

Method

1. To make the sponge, whisk the eggs and sugar until double in volume.
2. Gradually add the flour and the malted butter.
3. Bake in a baking tray at 190°C for 25 minutes and allow to cool.
4. For the orange jelly follow the instructions on the packet but remove half of the water and add sugar and zest. Pour onto a tray 1cm deep and allow to set.
5. Boil the sugar, water, juice and zest for 1min and take off the heat.
6. For the chocolate filling bring the grand marnier and cream to the boil and pour over the chocolate.
7. Allow to cool.
8. For the chocolate topping melt the chocolate with the cream, add the softened butter.
9. Cut the sponge out with pastry cutters to the desired size, spoon over some orange syrup and allow to soak in.
10. Cut some orange jelly and top with the chocolate filling.
11. Lastly spoon over and then put a layer of chocolate on top.