Recipe

dthakrar

[FONT=&quot]Chocolate Orange refrigerator cake[/FONT]

[FONT=&quot]Ingredients[/FONT]
[FONT=&quot]No cooking. Can be made in advance.[/FONT]
[FONT=&quot]Serves 6
[/FONT]
[FONT=&quot]50g/2oz shelled, skinned hazelnuts[/FONT]
[FONT=&quot]2x175g Terry’s chocolate oranges (you only need a few segments of the second one)[/FONT]
[FONT=&quot]100g/4oz butter[/FONT]
[FONT=&quot]100g/4oz plump raisins[/FONT]
[FONT=&quot]100g/4oz dried apricots[/FONT]
[FONT=&quot]1 piece of stem ginger, chopped (optional)[/FONT]
[FONT=&quot]2 tbsps of ginger syrup from the ginger jar, or golden syrup [/FONT]
[FONT=&quot]1 tbsp cocoa, sifted[/FONT]
[FONT=&quot]12 Digestive biscuits (about ¾ of a 250g pack), made into crumbs[/FONT]
[FONT=&quot]3 tbsps brandy or orange juice[/FONT]
[FONT=&quot]142ml tub double cream, whipped with 1 tbsp Grand Marnier or Cointreau to serve (optional)[/FONT]
[FONT=&quot]Method[/FONT]
[FONT=&quot]Toast the hazelnuts under the grill for about 5mins or in a 200 degrees C/180 degrees C fan oven/ gas mark 6, for about 8 mins, until golden, then chop.[/FONT]
[FONT=&quot]Melt the first chocolate orange with the butter in a large bowl, and while you are waiting line a 20cm/8in round tin with foil; shiny side up.[/FONT]
[FONT=&quot]Add the raisins, dried apricots, ginger (if using), syrup, cocoa, biscuits and brandy and stir well together. Pack into the foil lined tin.[/FONT]
[FONT=&quot]Decorate with further slices of chocolate orange, cover lightly (the orange foil that the Chocolate Oranges come in is perfect for this) and refrigerate overnight, or up to 3 days.[/FONT]
[FONT=&quot]To serve, remove foil, put the cake on a plate and allow to soften at room temperature for about half an hour. Put the cream and liqueur into a bowl and whip until stiff. Serve the cake in thin slices with the cream.[/FONT]
[FONT=&quot]Can also be made in a loaf tin and slice like a loaf of bread.[/FONT]
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[FONT=&quot]Very orangey chocolate cake[/FONT]

[FONT=&quot]Makes 16 squares.[/FONT]
[FONT=&quot]Ingredients[/FONT]
[FONT=&quot]120g/4oz raisins[/FONT]
[FONT=&quot]4tbsp Grand Marnier or Cointreau or orange juice[/FONT]
[FONT=&quot]150g/5oz Terrys Chocolate Orange[/FONT]
[FONT=&quot]120g/4oz unsalted butter[/FONT]
[FONT=&quot]100g/3.5oz hazelnuts, toasted, skinned and roughly chopped[/FONT]
[FONT=&quot]150g/5oz orange or lemon shortbread biscuits, roughly broken up[/FONT]
[FONT=&quot]60g/2oz chocolate covered candied orange peel, chopped[/FONT]
[FONT=&quot] [/FONT]
[FONT=&quot]Method[/FONT]
[FONT=&quot]Soak the raisins in the alcohol or orange juice for at least an hour or overnight.[/FONT]
[FONT=&quot]Line a 20cm square cake tin with clingfilm[/FONT]
[FONT=&quot]Break up the chocolate and put into a bowl with the butter – melt over a pan of barely simmering water[/FONT]
[FONT=&quot]Stir until smooth then add hazelnuts, raisins, biscuits and candied peel[/FONT]
[FONT=&quot]Scrape into the lined tin, smooth down and leave to set for about an hour.[/FONT]
[FONT=&quot]Cut into 16 squares and serve, drizzled with melted white chocolate if preferred.[/FONT]
[FONT=&quot] [/FONT]

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