Chocolate Cake with Grand Marnier

A simple but delicious cake recipe:

For the shortcrust pastry base: preheat kitchen oven to 180 °C. Line a small 20 cm dia. cake springform pan with parchment paper.

Grate flour, butter and sugar in a baking bowl until crumbly. Add the egg yolks and knead a little. Put the dough (still crumbly) into the cake tin and press it evenly to get an even base. Then prick it all over with a fork and leave to cool for 15 minutes.

Then bake in the heated oven for 12 min. until nicely golden. Cool on a cooling rack. You can actually bake it on the spot in the pan. Otherwise, place a parchment paper on a baking sheet, place the base on top and surround with a springform rim.

Spread with warmed jam. Place the trimmed sponge cake dough on top. Mix half of the orange juice with 1 1/2 tbsp.

Grand Marnier. Soak the sponge cake with the juice, it is best to use a pastry brush and spread the juice on it.

Soak gelatin in a little cold water (3-4 tbsp.). Mix the remaining orange juice with the Grand Marnier and heat slightly, but do not make. This can be done over a water bath but a few seconds in the microwave will be faster. Melt the swollen and squeezed gelatine in the warm orange juice, mix well.

Finely chop chocolate and melt in water bath until blood warm. Stir in the gelatine and orange juice with a hand mixer.

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