Chocolate Orange Trifle

For the dried orange slices, preheat the oven to 110°C,fan 90°C, gas ¼. Slice each orange into ½ cm-thick rounds. Pat the orange slices on kitchen paper to absorb some of the juice, then arrange the slices directly on the oven shelves. Cook for 3 hours, turning them over after the first hour. Remove from the oven and leave to cool.

For the sponge layer, preheat the oven to 180°C, fan 160°C, gas 4, and grease and line a 20cm square cake tin with baking paper.

Cream the butter and sugar together in a bowl until pale and fluffy. Beat in the eggs, a little at a time with a tablespoon of flour, then fold in the remaining flour and cocoa powder using a large metal spoon. Spoon the cake mixture into the prepared tin andlevel the top with the back of a spoon.

Bake in the preheated oven for 20 minutes, until the sponge is well risen and firm to the touch. Insert askewer into the centre of the cake; it should come out clean if cooked. Allow the cake to cool for 10 minutes in the tin, then turn out onto a cooling rack.

To assemble the trifle, put the fresh orange segments in a bowl and soak in 2 tablespoons of Cointreau or fresh orange juice. Cut the sponge into small squares, place in the base of a deep glass trifle dish and pour the remaining Cointreau or fresh orange juice evenly over the sponge to soak fully.

Next, arrange the oranges over the sponge, followed by the Baileys custard. Spoon the cream over the top of the custard and decorate with chocolate shaving sand the dried orange slices. Chill before serving.