Chocolate orange praline puds
These pretty individual desserts are a welcome alternative to more traditional offerings. Everyone at the Ottolenghi Test Kitchen absolutely loves mince pies and Christmas cake, but by the time the big day approaches, we’ve already had our fill and just want something quick and easy to assemble and serve without any cooking. You can add a splash of brandy to the coffee for soaking the sponges, if you fancy.
- Serves8
- CourseDessert
- Prepare20 mins
- Cook-
- Total time20 mins
Ingredients
- 70ml hot, strong coffee (decaffeinated, if preferred)
- 8 Bonne Maman Chocolate Cakes
- 110g orange marmalade
- 1 small orange (scrubbed), 2-3 strips pared zest, thinly shredded, 2 tbsp juice
- 400ml double cream
- 35ml whole milk
- 135g Essential Hazelnut Chocolate Spread, gently warmed
- 8 meringue nests
- 70g blanched hazelnuts, toasted and roughly chopped
- ¾ tsp cocoa powder, for dusting
- Cake Décor Gold Glitter Spray, for decorating (optional)
Method
Put the hot coffee in a shallow bowl. Prick the chocolate cakes all over with a fork (both sides) and, working quickly and usingv2 spoons, dip in the hot coffee, gently pressing down to help them absorb the liquid. Set the soaked cakes aside on a plate. Discard any excess coffee left in the bowl.
In a small bowl, mix the marmalade and orange juice; set aside. In a large bowl, combine the cream and milk with 55g of the chocolate spread; whisk to very soft peaks with a spoonable texture, then set aside.
To assemble, put a meringue nest on each plate, or in a circle on a large circular platter in the shape of a wreath. Fill each with 1 heaped tsp of the remaining chocolate hazelnut spread, followed by 1 heaped tsp of the marmalade mixture and 1 heaped tsp of the hazelnuts. Dollop over 1 tbsp of the cream mixture, then put a chocolate cake on top. Sprinkle with a pinch of sea salt flakes and dollop over a couple more spoonfuls of the cream. Scatter with the remaining hazelnuts, then drizzle over the rest of the marmalade mixture. Finish with a light dusting of cocoa powder and the orange zest. Decorate with gold dust, if liked.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 2,602kJ/ 626kcals |
|---|---|
Fat | 45g |
Saturated Fat | 24g |
Carbohydrates | 48g |
Sugars | 43g |
Fibre | 2.3g |
Protein | 5.6g |
Salt | 0.3g |