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  • 45 minutes, chilling time: at least 3-4 hours
  • 5

Here's a luxury dessert for special occasions.


  • 20 cm round sponge
  • 6 tbsp Grand Marnier or orange juice
  • 300 ml cream, whipped
  • ¼ cup icing sugar
  • 70 gram packet hazelnuts, roasted and coarsley chopped
  • ¼ cup dried apricots, roughly chopped
  • 50 grams dark chocolate, chopped
  • 50 grams dark chocolate, melted


  1. Line the inside of a 5 cup capacity round based bowl with damp muslin or cling film. Cut cake into triangular slices, across the diameter of the cake, about 1.5 cms thick. Brush one side of cake with Grand Marnier or orange juice and use to line the bowl, placing the narrow end of the cake slices on the centre base of the bowl. Repeat until the bowl is completely lined with cake. Reserve leftover cake to cover the top.
  2. Combine whipped cream, icing sugar, nuts and apricots, divide mixture in half. Fold the chopped chocolate into one half of cream mixture and the melted chocolate into the second half.
  3. Spread the white cream mixture over the cake surface, leaving a cavity in the centre. Fill the cavity with melted chocolate mixture. Use leftover cake to cover the surface, cover and refrigerate for 3-4 hours or overnight. Turn out and dust with cocoa and icing sugar.

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