A delicious and indulgent chocolate dessert. This is an even more edible variation of my Salted Caramel Chocolate Torte. The orange curd adds a delicious tartness that cuts right through the chocolate. Use the best chocolate you can afford for this recipe.
Line the base and sides of a 23cm springform tin with baking paper. Cut a circle for the base, and a long strip for the sides. Secure the sides with a paperclip or a peg.
Crush the biscuits to a fine crumb using a food processor. This gives a much smoother finish to the base than crushing by hand. If you don't have a food processor, make sure you crush the biscuits really thoroughly.
Meanwhile, melt the butter in a small saucepan, then stir it into the biscuits, or pour it into the food processor and mix.
Press the buttery biscuit into the bottom of the cake tin. Put in the fridge to set for about ten minutes.
Reserve a couple of spoonfuls of orange curd for the decoration. Reserve a couple of tablespoons of cream and mix in with the remaining orange curd to form a creamy orange sauce - leave this in the fridge.
Once set, spread the orange curd over the biscuit base, leaving a 1-2cm gap at the edge. Put back in the fridge while you prepare the chocolate topping.
Place the two types of chocolate in a heat-proof bowl over a pan of barely simmering water, and melt gently. When it has melted, turn off the heat, but leave the bowl over the pan.
Slowly stir in the remaining cream to form a glossy, chocolate ganache.
Sift in the icing sugar, and stir in the orange extract. *Remove from the pan, and allow to cool for ten minutes.
Ladle the chocolate onto the base, starting with the edges to seal the orange in the centre. Then slowly pour in the rest, and shake to smooth the surface.
Chill for at least 5 hours, or overnight until firm.
To decorate, put the orangey cream into an icing bag and pipe over the surface in whatever pattern you like.