Chocolate Orange & Grand Marnier Truffle Cake

4.90 (22)
⏱ 60 mins 🍽 Serves 10 🌶 british ✅ More effort 🏷 Dessert

This indulgent British dessert transforms Terry's Chocolate Oranges into a spectacular frozen cake. Layers of chocolate Grand Marnier truffle mixture are interspersed with orange-soaked biscuits and candied peel. The assembly is straightforward, requiring freezing before serving. To finish, it's topped with whipped cream, more peel, and chocolate curls for a truly impressive pudding that serves 10.

Chocolate Orange & Grand Marnier Truffle Cake

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

Method

  1. Line a 1kg loaf tin base and sides with cling film. Extract the orange juice and combine it with 3 tbsp Grand Marnier. Remove the white pith from the orange shell, slice the peel into thin strips, and boil in 300ml water with a lid for 20 mins until tender. Stir in the sugar and simmer without a lid a little longer to achieve a soft, sticky peel.
  2. Melt the chocolate segments over a pan of simmering water. Remove from the heat and mix in the softened butter and egg yolks, then add the remaining Grand Marnier.
  3. Whisk the egg whites until they hold their shape. Separately, whip the 284ml pot of double cream to soft peaks. Gently fold both the whites and the cream into the chocolate mixture.
  4. Place 5 large spoonfuls of the chocolate mix into the tin. Briefly dip each rich tea finger biscuit into the orange and Grand Marnier liquid and layer them over the chocolate base. Sprinkle over a portion of the sticky peel, then add another 5 tbsp of the chocolate mixture.
  5. Continue creating layers of biscuit and chocolate until you have four biscuit layers, ending with chocolate. Use only half the prepared peel. Cover the tin lightly with cling film and freeze. Freeze the leftover peel separately.
  6. Remove the cake and the reserved peel from the freezer up to 1 hr before serving. Take off the cling film. Decorate the top with the lightly whipped cream and the remaining peel, then finish with a scattering of grated dark chocolate. Keep refrigerated until it's time to eat.

Nutrition (per serving)

Calories599 kcal
Fat45 g
Saturates25 g
Carbs41 g
Sugars33 g
Fibre1 g
Protein7 g
Sodium128 mg

Recipe details

Skill levelMore effort
CategoryDessert
Cuisinebritish