Chocolate orange & Grand Marnier truffle cake

Recipe uploaded by

Sara Buenfeld

6 ratings

Recipe by Sara Buenfeld

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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.
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.
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.
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.
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.
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.

Per serving

599 kcalories, protein 7g, carbohydrate 41g, fat 45 g, saturated fat 25g, fibre 1g, salt 0.32 g

Latest comments and suggestions

• LindaB

  27 December 2007

  LindaB rated and commented on this recipe

  

  A wonderful special occasion dessert, looks stunning and tastes wonderful. Comments made "This is seriously good", "Chocolate heaven". Easy to do, reliable outcome. Used cointreau instead of grand marnier because I already had some and this worked very well. Thank you for a special new dessert!

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• KateWhite

  29 December 2007

  KateWhite rated and commented on this recipe

  

  I used cointreau as well and will definitely make again

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• JaneS

  01 January 2008

  JaneS rated and commented on this recipe

  

  My husband made this twice over christmas & New Year. It went down a storm!! You can use very dark chocolate instead of the Choc oranges and cointreau works well.

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• Lorraine

  02 January 2008

  Lorraine commented on this recipe

  A superb sweet loved by all, easy to make, used grand marnier as per recipe. I didn't find the alcohol content overpowering so it was perfect for all.

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• shelly

  03 January 2008

  shelly rated and commented on this recipe

  

  Very simple to make, even had 3 year old help me! Couldn't find dark chocolate oranges so used 1 1/2 milk chocolate plus a 100g bar of dark chocolate. Also substituted finger rich tea for round rich tea as I'd decided to make this last minute on new years day!Fabulous outcome really impressive and worth making. Needs to be put in the freezer for about 3 hours to achieve great results.

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• Erin

  11 January 2008

  Erin commented on this recipe

  This makes a gorgeous treat for dessert! I made it for 4 of us and took it to a dinner party last week. Very easy to make although there are lots of individual components going on so it keeps you busy while preparing. I made a lovely Grand Marnier creme fraiche to serve with it which I'd recommend. 1 slice is definitely more than enough, it's delightfully rich and chocolatey!

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• Ch0pper

  14 February 2008

  Ch0pper commented on this recipe

  I made this on Christmas Eve - a sumptuous treat! Lots to do, but not difficult at all. I used Grand Marnier, I think it has a more rounded flavour. Everyone who has tried it loves it. One warning however, although it's filling, it's seriously addictive. You'll be thinking about it sitting in the freezer while watching nightime tv!!!

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• Carol

  18 February 2008

  Carol commented on this recipe

  This is simply divine, so easy to make even my daughter is making for her dinner parties. Everyone was impressed and wanted the recipe. So chocolaty that you only need a slither but boy what a slither you will get. If you havent tried it - then go for it you will not be disappointed.

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• eves

  20 March 2008

  eves rated and commented on this recipe

  

  Was really easy to make and absolutely delicious. Went down very well after a family meal. I used Grand Marnier as per recipe but couldn't find dark chocolate oranges so used a combination of milk choc orange and a bar of dark chocolate as per suggestion above.

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• Karen

  10 April 2008

  Karen commented on this recipe

  This was really easy to make and an absolutely to die for taste!!!Will be making again!! Really rich and not for any dieters out there!!

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• Caroline

  22 May 2008

  Caroline commented on this recipe

  So easy to make and everyone loved it! A great one to make a couple of days in advance and keep in the freezer.

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• BaJ

  06 June 2008

  BaJ commented on this recipe

  This one has just won me cake competition! Problem is i have set the bar a bit high for the next round!!!!!

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• Toni Hannan

  30 July 2008

  Toni Hannan rated and commented on this recipe

  

  mad the recipe for the first time and used 1 choc orange and 1 140g bar milk choc as i prfere creamier choc rather than dark choc desserts. On melting the chocolate and removing from the heat i added the butter and eggs, which turned my hoc very lumpy almost seperated. I continued to follow the steps and turned out ok in the end but if anyone has any comments for the future it would be much appreciated. Very chocolaty and rich. almost like the creamy outside of a choc gateux

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Ingredients

• 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 biscuits

TO SERVE

• 142ml pot double cream , lightly whipped
• grated dark chocolate or chocolate curls

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Difficulty and servings

Serves 10

Preperation and cooking times

Prep 40 mins

Cook 20 mins

Ingredients

• 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 biscuits

TO SERVE

• 142ml pot double cream , lightly whipped
• grated dark chocolate or chocolate curls

Per serving

599 kcalories, protein 7g, carbohydrate 41g, fat 45 g, saturated fat 25g, fibre 1g, salt 0.32 g

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