I served it with a tablespoon of berry compote.
1 cup water
2 tbsp sugar
1/4 cup orange flavoured liqueur
1 leaf gelatine (2 g)
50 ml hot water
125 g dark chocolate
25 g butter
1 orange rind grated
300 ml double cream beaten, soft peaks
1 cup confectioners’ sugar
2 tablespoons unsweetened cocoa powder
2 tablespoons freshly squeezed orange juice
Melt the chocolate and the butter over simmering water, add the grated orange zest.
Let it cool to room temperature.
Pour the hot water over the gelatine, mix.
Beat the double cream until soft peaks form.
Add a little cream to the gelatine mixture and add this mixture to the cream. Add the chocolate and 50 ml orange liqueur and mix well.
Line the Charlotte form (I used loaf tin) with cling film.
Soak the sponge finger into the orange syrup and arrange them on the bottom, then line the sides of the form as well.
Spoon half of the chocolate cream into this nest, cover with sponge fingers and add the remaining cream.
Cover with sponge fingers and cover with cling film.
Keep refrigerated for overnight.
Prepare the orange glaze.
When serve, cut slices with hot knife, spoon orange glaze on top.
I served with berry compote instead of orange glaze.