Chocolate orange & Grand Marnier truffle cake

Chocolate orange & Grand Marnier truffle cake

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(20 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 ganache


    Chocolate ganache is a combination of chocolate and double cream. It's simple to…

  • 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-o-let

    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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20th Dec, 2014
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
30th Nov, 2013
You can source the dark chocolate oranges in WHSmith. Only place I could find them.
30th Nov, 2012
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?
20th May, 2012
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!
22nd Apr, 2012
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....
30th Dec, 2011
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
22nd Oct, 2011
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
14th Oct, 2011
Really simple to do and a great make ahead dessert
19th Sep, 2011
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!
12th Feb, 2011
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


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