Ingredients

For the gianduja truffle layer
16 oz gianduja chocolate
1 1/2 cups heavycream
4 Tbsp unsalted butter at room temperature
2 Tbsp frangelico liquor (which is a hazelnut flavored liquor)
1 1/3 cup unsweetened cocoa powder
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For the cake layer
Use a cake mix (not the moist type but one that is firmer) and follow the instructions on the box
Use a 9 inch rectangular cake pan
let the cake cool before removing from pan
( you will not use the whole cake for this recipe)
Put aside 1/2 cup Frangelico liquor that will be sprinkled on the cake later
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For the decoration
1/2 cup unsweetened cocoa powder
18 slivers of orange or mandarin peel
2 Tbsp sugar
2 Tbsp orange flavored liquor
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Description

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