One less thing you'll need to buy in the supermarket!


  • for the base:
  • 75 g sugar
  • 75 g flour
  • 1 orange zested
  • 40 g butter (malted)
  • for the chocolate filling:
  • 100 g cream
  • 50 g grand mariner
  • 200 g chocolate (dark)
  • 1pkt orange jelly
  • 1 orange zest
  • for the orange syrup:
  • 1 orange juice and zest
  • 2 tblsp water
  • 50 g sugar
  • for the chocolate topping:
  • 100 g dark chocolate
  • 120 ml cream (double)
  • 25 g butter


  • To make the sponge, whisk the eggs and sugar until double in volume.
  • Gradually add the flour and the malted butter.
  • Bake in a baking tray at 190°C for 25 minutes and allow to cool.
  • For the orange jelly follow the instructions on the packet but remove half of the water and add sugar and zest. Pour onto a tray 1cm deep and allow to set.
  • Boil the sugar, water, juice and zest for 1min and take off the heat.
  • For the chocolate filling bring the grand marnier and cream to the boil and pour over the chocolate.
  • Allow to cool.
  • For the chocolate topping melt the chocolate with the cream, add the softened butter.
  • Cut the sponge out with pastry cutters to the desired size, spoon over some orange syrup and allow to soak in.
  • Cut some orange jelly and top with the chocolate filling.
  • Lastly spoon over and then put a layer of chocolate on top.

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