2 large oranges, finely grated zest only
ivory gel food colour (optional)
165²µ/5¾´Ç³ú plain flour
130g/4â…”oz soft light brown sugar
165²µ/5¾´Ç³ú caster sugar
135g/5oz caster sugar
55g/2oz cocoa powder
3 leaves gelatine
50g/1¾oz blanched hazelnuts
pinch salt
1 tsp sea salt
100g/3½oz granulated sugar
chocolate curls (optional)
40g/1½oz unsalted butter, melted, plus extra for greasing
55g/2oz unsalted butter
1 tbsp butter (to thicken, if necessary)
5 tbsp double cream
600ml/20fl oz double cream
150ml/5fl oz double cream
5 medium free-range eggs