Chocolate Orange truffle

Preheat oven to 220 degrees.

Grease a cake tin, foderatene the bottom with a disc of baking paper and grease even the latter, then infarinatela well.

Melt the butter and let it cool.

Sift together flour, cocoa powder and a pinch of salt.

Break the eggs into a bowl and beat them with a whisk for a few seconds.

Add the sugar and beat at maximum speed until the dough does not tape from the whisk.

Gently stir the flour and cocoa mixture and then the melted butter.

Pour the dough into the Pan already prepared, then beat her lightly on the table to remove any air bubbles.

Bake the pan of Spain in preheated oven until it is well risen and firm to touch, about 40 minutes.

Upside down while holding it on a wire rack, remove the baking paper and let it cool.

Trimmed the edges of the pan of Spain using the base of a hinged pan as a guide.

Grease the baking tray and insert the most delicate sponge Spain cut to size.

Sprinkle the bread of Spain with 4-5 tablespoons of Grand Marnier.

Cover and put it aside while you prepare the chocolate ganache cream.

Cut the chocolate to cover up, then break it into small pieces.

Heat the cream until boiling, then pour over the chocolate and stir until it has melted.

Let cool, stirring occasionally.

Add 3 tablespoons of Grand Marnier and stir well.

Using the electric mixer, whip the cream until ganache is beautiful swells, 5-10 minutes (be careful not to mount it too long, otherwise it hardens and becomes difficult to apply).

With a wooden spoon, pour the cream on the cake Spain and livellatene the surface.

Cover with plastic wrap and put in fridge to cool until the cream has been firmer (at least 6 hours).

Go to cake decorating.

Using the peeler, made of white chocolate curls and place on a piece of parchment paper.

Cut the 2 ends of oranges, appoggiatele tips on cutting board and cut with knife, Peel the fruit and pelandole form in vivo.

Holding the oranges over a bowl, make a cut on either side of each wedge separating it from the skin.

Put the peeled cloves so into container and spray them with Grand Marnier.

Before you bring the cake to the table, levatela from the refrigerator.

Place the pan on a smaller vessel and break off the edges.

Cover the center of the cake with a disc of baking paper 7.

5 cm in diameter.

Sift the cocoa on the cake and remove the paper disc very carefully.

Transfer the cake to a serving dish and add the white chocolate curls.

Sift a small sprinkling of cocoa on the white chocolate.

Slice the cake, place the slices on individual plates and garnish with the Orange segments and some of their liquid.