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6 ounces best quality dark chocolate
grated zest of 1 orange
1/2 cup sweet butter at room temperature
1 1/2 cups confectioners sugar
juice of 2 oranges
1/4 cup cointreau, grand marnier or cognac
30 sponge fingers (savoy biscuits)
a large oblong serving plate
decoration
1 1/4 cups heavy cream, whipped to soft peaks
1/4 cup cointreau, grand marnier or cognac
1 ounce grated curls of best dark chocolate
Melt the chocolate, broken into pieces, in a heatproof basin over a pan of boiling water. grate the zest from the orange. Cream the butter until very light in a large mixing bowl. add the slightly cooled melted chocolate and the grated orange zest and combine well. sift the confectioners sugar over the top and mix in well. combine the juice of the 2 oranges with the liqueur in a separate bowl. one at a time, quickly dip each end of the sponge fingers into the liquid and lay the first 10 fingers side by side in a row on the serving plate. top the sponge fingers with about 1/4 of the chocolate icing mixture and spread evenly. follow by adding two more layers each of 10 dipped fingers with chocolate mix in between and finish by covering the whole with the remaining chocolate icing. smooth with a palette knife dipped in hot water. leave to set firm in the refrigerator for about 2 hours.
for the decoration, firmly whip the cream and add the liqueur. spread lightly on cake and generously sprinkle with grated dark chocolate curls, fine slivers of orange zest or both
makes 10 generous servings
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Festival Quote: May I borrow your blow-up thingy? 
