Chocolate orange & Grand Marnier truffle cake

Chocolate orange & Grand Marnier truffle cake

  • 1
  • 2
  • 3
  • 4
  • 5
(19 ratings)

Prep: 40 mins Cook: 20 mins

More effort

Serves 10
This naughty pudding is the perfect way to use up all those Christmas Chocolate Oranges. A definite winner

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal599
  • fat45g
  • saturates25g
  • carbs41g
  • sugars33g
  • fibre1g
  • protein7g
  • salt0.32g
Save to My Good Food
Please sign in or register to save recipes.


  • 1 orange



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 5 tbsp Grand Marnier
  • 50g caster sugar
  • 2 dark Terry's chocolate oranges, seperated into segments
  • 85g unsalted butter, softened
  • 3 egg, separated



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 284ml pot double cream
  • 140g rich tea finger biscuit

To serve

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


  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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (35)

gervais's picture

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 nearest equivalent

jcrawley's picture

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

freshcream's picture

can anyone tell me the wt of the chocolates, for those of us who cannot access the particular chocolate suggested? exactly how much choc goes into this dessert?

viclamballe's picture

This is a fantastic recipe made all the better for the fact that it can be made in advance. I have never managed to find dark chocolate oranges so instead have made it with a milk choc orange and two bars of dark choc with hint of orange. Tastes fab!

bremee57's picture

made this yesterday as dessert for visiting friends... Just as others have said it was delicious.... very moreish!!! Easy to prepare and much lighter to eat than i thought it would be.. really flavoursome. I used Grand Marnier with a little extra tsps ...mmmmm.. The leftover orange sauce used to soak the biscuits was delicious drizzled on plate with the cake....

vanessa_cave's picture

This is a family favourite eveyone who has tasted it loves it :) and it is so easy to make and can be made well in advance, i also use Cointreau instead

melteaser's picture

Also used cointreau. Don't think it made much difference. Used one milk and one dark choc orange as I am not a fan of dark choc. Very rich and only a small serving needed. Really simple and effective dessert for a dinner party

melteaser's picture

Really simple to do and a great make ahead dessert

corben429's picture

I live in Australia and can't get choc oranges :( How much do they weigh so that I can use the approximate weight in orange flavoured chocolate. Thanks!

lisianthus's picture

Absolutely yummy! Will be definitely be doing this again. Couldn't get dark choc orange so used a milk one with some 74% dark choc-worked a treat

cazmoss24's picture

Have now made this a few times and every time I get asked for the recipe. This weekend made miniture versions for as part of an 'assiette' of desserts, did not put in the biscuits. Looked amazing.

suehildersley's picture

I made this at the weekend for a party we were having, it was fairly straightforward to make but mid summer not really the tme for Terrys Chocolate Orange so bought some bars of Dark Chocolate Orange Bournville which work well. Got lots of rave reviews. Also made the White Chocolate Berry Cheesecake, which received compliments with every slice! :-)

cakeanyone's picture

Fantastic! Made this for a friend's party and it was a real hit. Used one milk choc orange and made up the rest with tesco finest plain orange and almond choc. Very simple to make but looks really impressive. Will definitely do this one again.

susie007's picture

I followed this recipe exactly and the result was fab. It tasted creamy even though made with dark chocolate. I took it out of the freezer for 45 mins before eating it and afterwards sliced it, wrapped each slice in clingfilm and put it back in the freezer.

hollidna's picture

Excellent, I mistakenly usued milk choclate. it looked insipid but taste was good.

becc_a's picture

I made this when it was first published, and would definately agree this is a great pudding. like everyone else, cointreau worked really well with this. Have to say, no one disliked it!

hannahblaize's picture

ooo and i used baileys instead of grand marnier, and i used one milk choc orange and one dark. scrummy.

hannahblaize's picture

delectable. Did this twice over christmas for two separate dinner parties and was woofed down both times with very little talking! Always a good sign. We love this one and it looks pretty impressive and sofisticated. Got loads of compliments!

lmouat's picture

... oh yeah, forgot to say, I couldn't get dark choc orange so I used the milk version and it was every bit as nice.

lmouat's picture

Easy peasy. It looks the business and tastes the business. Have passed this recipe on to friends who also love it. The only comments I've had from those I serve it to is 'Mmmmmmm!'


Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…