Orange Club Biscuit & Nutella Chocolate Sponge, Topped with Orange Segments

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May 23, 2017 by marksetchfield

P1120254Serves 6-8, prep time 25 minutes, cooking time 45-50 minutes

8 oz unsalted butter
8 oz caster sugar
4 eggs
6 oz self-raising flour
2 oz cocoa powder
1/2 tsp baking powder

1 bar of milk chocolate
6 oz of unsalted butter
8 tbsp icing sugar
2 tbsp cocoa powder
4 tbsp of Nutella
4 tbsp of orange preserve
20 orange Club biscuits
1 orange peeled and cut into segments
Peeled strips of orange rind

Preheat the oven to 180 degrees. Cream the butter and sugar in a food processor until light and fluffy. Add the eggs one at a time. Mix for about three minutes, sift in the flour, cocoa and baking powder and continue to mix. Next, pour the cake mix into lined and greased baking trays, even out mixture then and place in the oven for 45 -50 minutes. Check the cakes cooked by plunging a knife into the centre of each sponge; it should come out clean when cooked. Remove the sponges from the tins and place on a wire rack to cool. Next, boil some water in a small pan and place a glass bowl on top. Break the chocolate into the bowl and melt over moderate heat. Once the chocolate has melted, place a sheet of baking parchment on a tray and pour the chocolate evenly over the sheet. Chill in the fridge until set.
CHOCOLATE_CLUB.jpgPlace one of the sponges on a cake tray top side down, spread over a layer of Nutella. Next, spread over the orange preserve and place the second sponge on top. Chill in the fridge while you prepare the icing. In a bowl cream together the butter, icing sugar and cocoa. With a spatula, cover the entire cake with an even layer of icing. Now stick the Club biscuits vertically around the edge of the cake. Tightly wrap the outside of the cake with cling film and chill for 20 minutes. Finally, top the cake with orange segments, break the set chocolate into shards and place between the orange. Finally, decorate with the orange rind strips.

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