Ingredients Jump to Instructions ↓

  1. 20 cm/8 inch round chocolate sponge

  2. 50 g/2 oz chocolate strands Ganache

  3. 300 ml/10 fl oz double cream

  4. 325 g/12 oz plain chocolate, chopped

  5. 85 g/3 oz butter, softened To decorate chocolate curls fresh fruit

Instructions Jump to Ingredients ↑

  1. Method : First make the ganache: put the cream in a saucepan, bring to the boil, then stir in the chocolate until smooth. Remove 2 tablespoons of the mixture and set aside. Leave the mixture to cool, whisking occasionally to prevent a skin from forming. When cool, whisk throughway and beat in the softened butter . Slice the sponge into three layers. Sprinkle the bottom layer with 2 tablespoons of the Grand Marnier, if using, and spread with one-third of the ganache, then put the second layer on top. Sprinkle with Grand Marnier and spread with ganache as before, then add the third layer of sponge. Sprinkle with the remaining Grand Marnier, then spread the remaining ganache all over the cake . Place a tiny amount of ganache into a piping bag and pipe an abstract design on top of the cake. Dust with cocoa powder. Coat the sides in chocolate strands and place in the refrigerator to set for 10-15 minutes . Put the reserved chocolate cream in a piping bag and fill in the abstract design. Decorate the cake with chocolate curls and fruit.


Send feedback