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Chocolate Hazelnut Layers

Image of Chocolate Hazelnut Layers

Rice paper, for lining tin
60 g (2 oz) glacÚ pineapple
200 g (7 oz) plain chocolate
200 g (7 oz) white chocolate
Finely grated rind of 1 orange
1 tablespoon Cointreau or orange liqueur
60 g (2 oz) hazelnuts


Serves: 12


1 Line an 18 cm (6 in) round cake tin with rice paper, as you would with greaseproof paper, letting rice paper come 1 cm (½ in) up sides of tin. Chop the pineapple.

2 Break plain chocolate into squares and put in a bowl. Stand bowl over a saucepan of simmering water and leave until melted.

3 Spread half the plain chocolate over base of lined tin. Chill until beginning to harden.

4 Break white chocolate into squares and put in a bowl with the orange rind and liqueur. Melt, stirring, until only just combined as the chocolate will quickly solidify.

5 Spread the melted white chocolate over the dark chocolate layer then cover with remaining plain chocolate.

6 Immediately scatter the glace pineapple and hazelnuts over the chocolate, then press down into chocolate until almost submerged. Chill for at least 1 hour. Serve cut into 12 wedges.

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