• 1 Shortcrust pastry to line a 22- 25cm tin (homemade or store bought)

  • 150g Dark chocolate, coarsely chopped

  • 185ml Thickened cream

  • 1 tbs cocoa powder

  • 2 eggs, lightly whisked

  • 60ml Cointreau liqueur

  • 1 tbs Orange zest

  • 9 Orange segments

  • .5 cup Icing Sugar

  • 60ml Water

  • 100g Caster sugar

  • Mint leaves to garnish


  • 1.

    Preheat oven to 160C.

  • 2.

    Place the chocolate and cocoa powder in a medium saucepan over low heat bainmaree, stirring until the chocolate melts and the mixture is smooth.

  • 3.

    Add the cream slowly until amalgamated well

  • 4.

    Add orange zest and Cointreau and mix well till smooth

  • 5.

    Remove from heat and add the egg and whisk until combined.

  • 6.

    Pour into the pastry case and bake in oven for 30 -35 minutes or until just set

  • 7.

    Set aside for 3-4 hours to cool.

  • 8.

    Add orange segments, icing sugar and mint leaves to dress

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 450kj
  • Fat Total 23g
  • Saturated Fat 12g
  • Protein 4g
  • Carbohydrate 57g
  • Sugar 48g
  • Sodium 56mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Add any flavor you like to the choc mix, cherry, raspberry, mint, banana etc. Leave it to your imagination. Bon Appetito!

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Posted by NB2Report
Hi Antonio. This looks delicious however I am not a fan of cointreau or orange with u have a recommended alcohol substitute that would work well in this recipe? thanks