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To serve

Nutrition: per serving

  • kcal599
  • fat45g
  • saturates25g
  • carbs41g
  • sugars33g
  • fibre1g
  • protein7g
  • salt0.32g
    low
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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

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Comments, questions and tips (38)

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Overall rating

A star rating of 4.9 out of 5.22 ratings

medisin

question

“the perfect way to use up all those Christmas Chocolate Oranges.”

Since when has that been difficult?

foxy01 avatar

foxy01

question

Would anyone know how to make this more of a coffee/ tiramisu recipe please?

medisin

Leave out the orange, swap the Grand Marnier for Kahlua & espresso, use chocolate that isn’t orange flavoured.

Or look for a tiramisu recipe?

Rooi

Excellent! This was my first time making this. The chocolate mixture was a bit grainy at first but I kept stirring and it became homogenous again. Next time I will heat the chocolate shorter before mixing in the butter and alcohol. I also think the chocolate mixture would be lighter if the cream is…

gervais

A star rating of 5 out of 5.

Have just made this with the milk chocolate orange as here in Australia impossible to get anything other than common foods( its very third world at times). It is delicious but would try with the Lindt orange bar next time just to compare. Also cant get rich tea biscuits of any sort so tried the…

jcrawley

You can source the dark chocolate oranges in WHSmith. Only place I could find them.

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