Categories: dessert
Ingredients
- 500 g. good quality dark chocolate, chopped
- 4 tablespoons Grand Marnier liquor
- 2 tablespoons butter, room temperature
- 2 cups whipping cream, room temperature
- 1/4 cup icing sugar, sifted
- For top
- 1 cup walnut halves, about 100 g.
- 3 tablespoons icing sugar
- 2 teaspoons orange zest
- 11/2 tablespoons butter, room temperature
- 3 tablespoons cocoa powder, divided
- For chocolate ribbons
- 150 g. dark chocolate, chopped
Directions
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Line bottom and sides of a 23 cm. pan with a removable bottom with wax paper.
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To prepare top
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Place walnuts, icing sugar, orange zest, butter, and 1 tablespoon of the cocoa powder in a food processor and blend till fine.
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Spread topping over base of the cake pan and press with the hand to adhere.
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Place the chopped chocolate, liquor, and butter in a pan over very low heat and stir till chocolate melts.
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Beat the cream till slightly thickened adding icing sugar at half time.
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Fold half the cream with the melted chocolate mixture, then add it to the rest of the cream and fold to mix.
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Pour mixture into pan and level top. Tap pan on counter to remove air bubbles if any.
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Refrigerate for a minimum of 4 hours or overnight.
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Turn on a serving plate so that walnut crust is on top. Sift top with one tablespoon of the cocoa powder.
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Place chocolate ribbons on top. Sift the rest of the cocoa powder on ribbons and cake.
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To prepare chocolate ribbons
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Melt chocolate in a small pan over another pan of barely simmering water. Stir with a wooden spoon till smooth.
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Cut 3 wax paper bands about 30 cm long and 5 cm wide Place bands on working surface and with the help of a spatula spread a thin and even layer of chocolate on top.
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Attach 2 rolling pins to a tray about 7 cm. apart using tape. Place the wet ribbons over and under the pins to form U shapes, refrigerate and place on cake just before serving.