Debbie Major - Wicked Desserts

For a decadent treat, try this moist orange cake covered with chocolate ganache. Serve with scoops of crme frache.

SERVES 12 TAKES 2 1/2 HOURS, PLUS COOLING

2 oranges

150g plain chocolate, broken into pieces

5 eggs

400g golden caster sugar

350g sunflower oil

125g ground almonds

25g cocoa powder

375g plain flour

1 1/2 tsp baking powder

34 tbsp orange liqueur, such as Cointreau or Grand Marnier

For the topping:

350g plain chocolate, broken into pieces

225ml double cream

Crystallised orange peel, to decorate

1. Simmer the oranges in a pan of water for 30 minutes. Drain, then whiz to a pure in a food processor. Cool.

2. Meanwhile, preheat the oven to 180C/ fan 160C/gas 4. Grease and base line a deep, 2324cm round cake tin. Melt the chocolate in a bowl set over a pan of simmering water. Remove from the heat, stir until smooth, then cool.

3. In a large bowl, lightly beat together the eggs, sugar and oil. Gradually beat in the orange pure, then the chocolate. Sift in the almonds, cocoa, flour and baking powder, and fold in. Spoon the mixture into the tin and bake for 1 hour 20 minutes (cover with foil if it gets too brown), or until a skewer inserted into the centre comes out clean. Invert the tin to remove the cake, so its base is now uppermost, and cool on a rack. Then drizzle the base with the liqueur.

4. For the topping, melt the chocolate as above. Remove from the heat and stir in the cream. Cool until thick enough to spread, stirring occasionally. Swirl over the cake and decorate with crystallised orange peel.

A new twist on a French classic. Macaroons are usually soaked in brandy, but here tiny Italian ratafias are soaked in amaretto liqueur for a deep almond flavour.

SERVES 8 TAKES 40 MINUTES, 40 MINUTES TO BAKE, PLUS CHILLING AND COOLING

375g sweet shortcrust pastry

250g plain chocolate (no less than 70% cocoa solids), broken into pieces

250ml double cream

2 eggs, separated

5 tbsp caster sugar

75g ratafias (small, round Italian biscuits)

2 1/2 tbsp amaretto liqueur

Chocolate curls, to decorate

Cocoa powder, for dusting

1. Preheat the oven to 200C/fan 180C/gas 6. Thinly roll out the pastry and use to line a 4cm-deep, round, fluted 23cm tart tin. Line with baking paper and baking beans, and bake for 20 minutes. Remove the beans and paper, brush the base with a little of the egg white and bake for another 5 minutes. Remove and reduce the oven temperature to 140C/fan 120C/gas 1.

2. Melt the chocolate and cream in a bowl over a pan of simmering water. Leave to cool for 15 minutes.

3. Whisk the egg whites in a clean bowl to soft peaks, then whisk in 2 tablespoons of the caster sugar. In another bowl, whisk the egg yolks and remaining sugar together until thick and creamy. Stir in the chocolate mixture, then fold in the meringue.

4. Spread a little filling in the pastry case. Toss 8 ratafias at a time in the amaretto, drain off the excess and arrange on top. Pour over the remaining filling and bake for 15 minutes. Remove from the oven, and leave to cool. Then top with chocolate curls and dust with cocoa powder.

This will keep in the fridge for up to 3 days. Serve at room temperature with lightly whipped cream.

Variation If you like the flavour of orange with chocolate, soak the ratafias in an orange-flavoured liqueur, such as Grand Marnier, instead.

Once these are filled with cream, either eat them straight away if you prefer them crispy, or up to 4 hours later for a more squidgy experience.

MAKES 12 TAKES 35 MINUTES, 40 MINUTES TO BAKE, PLUS FREEZING AND COOLING

100g piece good-quality plain chocolate (70% cocoa solids)

3 large egg whites

Pinch of cream of tartar

125g caster sugar

50g icing sugar, sifted

1 tsp cocoa powder, sifted

30g toasted hazelnuts, finely ground

142ml carton double cream

1. Freeze the chocolate for 30 minutes. Meanwhile, preheat the oven to 140C/fan 120C/gas 1. Line two large baking sheets with baking paper.

2. Finely grate 50g of frozen chocolate into a bowl. Return to the freezer until needed. Break the remainder into another bowl and set aside.

3. Whisk the egg whites and cream of tartar into stiff peaks in a clean bowl. Gradually whisk in the caster sugar to make a thick, glossy meringue. Sift over and fold in the icing sugar in three batches.

4. Mix the cocoa, hazelnuts and grated chocolate together. Fold gently into the meringue. Spoon into a piping bag fitted with a 1.5cm fluted nozzle, and pipe 24 spiralled peaks on to the baking sheets, well spaced apart. Bake for 40 minutes until firm. Remove from the oven and leave to cool.