CHOCOLATE ORANGE BRANDY GATEAU by Geraldine Fayers

Here is my chocolate contribution, Sorry I haven’t a picture
but will get one as soon as I can,

CHOCOLATE ORANGE BRANDY GATEAU
Ingredients
8 oz Plain Flour
8 oz Sugar
8 oz Soft Margarine
4 Eggs
1½ teaspoons baking powder
Juice & Grated Rind of 2 Oranges
2oz Cocoa

Put all ingredients into mixer and blend until well mixed.

Line a round 9 inch tin with greaseproof paper and put in cake mixture.
Bake in pre-heated oven Mark 4 or 180 c. For about 35/40 minutes –
Keep testing.

Turn out onto a large plate or cake board spread with foil – enough to reach up and
over the cake. (Remove greaseproof paper)

Marinade
3 Teaspoons Coffee Powder
6 teaspoons sugar
4 tablespoons brandy
8 fl oz orange juice – if fresh not available use 100% carton juice

Put coffee & sugar in a jug and add a 2/3 tablespoons boiling water – enough to dissolve.
Add orange juice and brandy. Pour over the hot cake and gently pull the foil up around the sides and top. Leave until it has thoroughly cooled. Leave in fridge for an hour or two, Then fold the foil back over the plate or cake board.

Topping
6oz dark chocolate
6 drops of glycerine
Melt the chocolate in a bowl over hot water. Add glycerine. Spread over the cold cake. Leave to set.

Best eaten with a fork!

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