Preparation time is 45minutes
Total time is 45minutes
Serve is for 12 people
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Difficulty level: 3 out of 4
7 Ingredients
Number of servings
12
- 600milliliter thickened cream
- 1/2 cup Grand Marnier
- 1/4 cup soft icing mixture, sifted (plus extra to dust)
- 1 unfilled vanilla sponge cake layer
- 200grams dark chocolate
- 120grams slivered almonds (chopped)
- 125grams dried figs (chopped)
Nutrition per serving
2120kJ / 508Cal
2120 Kilojoules or 508 Calories
24% of daily energy intake*
Protein
7.6grams
Fat
33.2grams
Carbs
40.0grams
Sugars
29.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Line a 6-cup capacity pudding basin with plastic wrap. Cut sponge layer crossways into 1cm-thick strips. Diagonally halve each strip. Arrange strips into basin, with pointed ends towards centre of base. Brush well with a little orange liquour. Trim top edges until level with top of basin. Reserve remaining cake.
Step 2 of 4
Chop 50g chocolate and set aside. Melt remaining chocolate in a heatproof bowl over simmering water. Whip cream and icing sugar together using electric beaters until stiff peaks form. Fold in nuts and figs. Transfer half the cream mixture to a separate bowl. Stir chopped chocolate into one portion until combined. Spoon into basin, spreading over cake and leaving centre empty. Stir melted chocolate through remaining cream mixture. Spoon into centre to fill.
Step 3 of 4
Brush reserved cake pieces with remaining orange liquour and use to cover top of basin, trimming to fit. Cover basin with plastic wrap and refrigerate overnight.
Step 4 of 4
To serve, remove plastic wrap and invert onto a serving plate. Dust with extra icing sugar.
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