Chocolate orange & Grand Marnier truffle cake

Chocolate orange & Grand Marnier truffle cake

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(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
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  • 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



    Chocolate as we know it in pressed

  • 85g unsalted butter, softened
  • 3 eggs, 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
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-lit

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…


  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.

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Comments, questions and tips

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22nd Nov, 2010
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.
6th Sep, 2010
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! :-)
13th Jun, 2010
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.
11th Aug, 2009
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.
8th Jun, 2009
Excellent, I mistakenly usued milk choclate. it looked insipid but taste was good.
23rd Mar, 2009
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!
28th Jan, 2009
ooo and i used baileys instead of grand marnier, and i used one milk choc orange and one dark. scrummy.
28th Jan, 2009
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!
16th Jan, 2009
... 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.
16th Jan, 2009
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!'


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