Cream together the eggs and sugar until they become light and fluffy.
Melt the chocolate over a double boiler.
Sift flour and bi-carb into egg mix and fold in gently.
Pour in melted chocolate and sour cream and mix until combined, pour this chocolate mix into cake tin and bake in a pre-heated oven at 200C for about 45 minutes.
Whip the thickened cream until it becomes stiff then fold in mascarpone and segmented mandarins.
Once fudge cake has cooled cut into rounds (to fit your trifle glasses).
Sprinkle with Cointreau, then build alternate layers of cream and cake till the glass is full.
This trifle needs at least 2 hours in the fridge to fully develop its’ flavour and consistency, but overnight is best.
Garnish with grated chocolate and orange segment.
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