Layered chocolate orange liqueur hazelnut sponge

Preheat oven to 180°C.

Make Cointreau chocolate sauce: Quarter fill a medium saucepan with water and place a large heatproof bowl over the top. The bowl should fit snugly in the pan with its base reaching halfway into the pan making sure it does not touch the water. Remove the bowl and place the saucepan over high heat and bring the water to the boil. Reduce heat to low so the water is barely simmering.

Place the cream, chocolate and sugar in the heatproof bowl. Place the bowl over the pan of simmering water, and heat, stirring often with a metal or wooden spoon, for 3-4 minutes or until chocolate almost melts.

Remove the bowl from the heat and continue to stir until all the chocolate melts. There will be enough residual heat in the bowl for the chocolate to finish melting. Stir in Cointreau.

Pour the warm chocolate sauce into a shallow container and place in the freezer for 10 minutes to chill.

Spread the hazelnuts in a single layer over a baking tray. Cook in preheated oven for 7-10 minutes or until aromatic. Set aside for 5 minutes to cool slightly. Finely chop.

While the nuts are cooking, use an electric beater to whisk the cream in a small bowl until firm peaks form. Place in the fridge.

Use a spatula to scrape the chocolate sauce into a bowl. Add the mascarpone and hazelnuts, and mix until just combined. Add the cream and stir until just combined.

Use a serrated knife to halve each sponge horizontally. Brush a little of the Cointreau over the cut side of each layer. Use the back of a spoon to spread one-third of the chocolate mixture over the base of the sponge. Top with the next layer of sponge and spread over half the remaining chocolate mixture. Top with another layer of sponge and spread over the remaining chocolate mixture. Place the top layer of the sponge, cut-side down, over the chocolate mixture. Sift the cocoa over the top of the cake and serve.