Chocolate Orange Ganache Cake

A decadent adult flavoured "Chocolate Orange" cake

1 packet (100g - 150g) ginger nuts.

30g melted unsalted butter.

50g caster sugar.

150ml double cream.

Pinch of salt.

1 Tangerine.

100g dark chocolate. 

50g milk chocolate or chocolate orange bar.

50ml fresh custard.

Cocoa powder for decor.

Preheat the oven to 180 degrees Celsius.

Juice and zest the orange

Place the biscuits in a food processor/blender with the melted butter, the tangerine zest and caster sugar. 

Place the mixture inside a 20cm approx diameter spring-form or removable bottom tin. Smooth the mixture with the back of a spoon. Cook this for 10-15 mins till golden but not browned.

Mix the the cream, salt and orange juice in a small saucepan gently warm through. Before it boils, remove it from the heat leave to cool for 5-10 mins, then stir in the fresh custard.

Using a Bain-Marie  melt the two types of chocolates together. Remove the Bowl from the pan and to the melted chocolate slowly mix in the cream in small batches to create the ganache.

Top the biscuit base with the ganache, cool the cake in the fringe for about 2 hours. 

Once the cake has cooled, before removing from the tin, dust the top with cocoa (use a fine sieve and shake it over the top).

Store the cake in the fridge, cut as necessary.