5 Ways To Use A Terry’s Chocolate Orange

Preheat the oven to 160°C. Butter a 23cm diameter cake tin and line it with baking paper.

Melt the chocolate either in a bain marie or place the chocolate in a Pyrex bowl over simmering water in a pan, or a saucepan on very low heat. When melted, remove from the heat. Let it cool a little.

Beat the eggs and fold in the sugar, almonds, baking powder and melted chocolate. Pour into the cake tin. Bake for 45 minutes.

Meanwhile, gently dissolve 3 tbsp of water with 3 tsp of sugar in a pan on a low heat. Submerge the orange slices and simmer for another minute. Remove and pop into the oven for 10 minutes at 150°C.

To finish, slather the chocolate sauce over the cooled cake or pipe in any pattern you wish. For decoration, adorn the cake with the candied orange slices.

Preheat oven to 180°C.Melt the orange chocolate, butter, sugar in a pan on very low heat. Add the rum or whisky. Once melted, remove from the hob. Whisk eggs well. Mix in the eggs very slowly. Fold in the flour and baking powder. Stir in half the raspberries.

Grease a 12-hole muffin tin well. Pour in the batter into as many holes as it will fill. Cook for 25-35 mins until a crust has formed. Serve with a few more raspberries scattered over. Serve with vanilla ice cream or a dollop of cream.

Roughly chop the dried fruit and nuts into very small chunks.

Line a baking sheet and grease with an oil so the clusters don’t stick. Or you can use mini fairy cake/truffle cases.

Either in a bain marie (a Pyrex bowl over simmering water in a pan) or in a pan, melt the chocolate on a low heat. When melted, remove from the hob and stir in the nuts and raisins.

With a teaspoon, shape the mix into a series of bite-sized balls and place on the baking sheet. Move the sheet into the fridge and allow to set. Store in an airtight container.

Whisk everything together, except the chocolate, until stiff.

Fold in the chips. Scrape into a large deep loaf pan or Pyrex bowl. Cover with clingfilm. Freeze.

Butter the cake tin. Line with the baking paper.

Smash the digestives up, either in a blender or in a plastic bag. Keep them in large crumbs, not too fine. Melt the chocolate with the butter and 1 tbsp of golden syrup. Mix it all together with the crumbs. Push into the cake tin.

Make the topping by heating the chocolate extremely gently on a low heat. Don’t let it overcook and go lumpy, keep stirring. Otherwise, use a bain marie.

Spread the topping over the base. Cover with clingfilm and pop into the fridge or a cold space, before gorging.