Choc orange slice

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How to make Choc orange slice

  • Yield : 8
  • Prep Time : 0:30
  • Cook Time : 0:15
  • Total Time : 0:45

Ingredients

  • 250ml (1 cup) fresh orange juice
  • 55g (1/4 cup) caster sugar
  • 1 tablespoon orange-flavoured liqueur (such as Cointreau), optional
  • 1 x 450g pkt bought Madeira cake
  • 80g (1/4 cup) chocolate hazelnut spread
  • 145g (1 cup) dry roasted hazelnuts, coarsely chopped

Orange cream

  • 1 x 300ml ctn thickened cream
  • 2 tablespoons icing sugar mixture
  • 1 teaspoon finely grated orange rind

Method

  • Step 1 Place the orange juice and sugar in small saucepan over low heat, stirring for 5 minutes or until the sugar dissolves. Increase heat to medium and simmer for 10 minutes or until reduced to about 160ml (2/3 cup). Stir in the liqueur, if desired, and set aside to cool.
  • Step 2 Meanwhile, to make the orange cream, use an electric beater to beat the cream, icing sugar and orange rind in a bowl until soft peaks form.
  • Step 3 Trim the crust from the cake and discard. Cut the cake horizontally into 3 layers. Brush the cut-side of the base layer with half of the orange syrup. Spread with half of the hazelnut spread, then a quarter of the orange cream. Top with another cake layer. Brush with the remaining syrup. Spread with remaining hazelnut spread and with one-third of the remaining orange cream. Top with the remaining cake layer.
  • Step 4 Place the cake on a serving plate. Spread the remaining orange cream over the cake to cover completely. Press the hazelnuts over the sides of the cake. Place in the fridge for 4 hours or until firm. Serve immediately.

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