This eye-catching dessert is simple to make using store-bought sponge cake and tastes fantastic with the homemade Cointreau chocolate sauce. Layered chocolate, orange liqueur & hazelnut sponge Author: Alison Roberts Ingredients 100g hazelnuts 60ml (1/4 cup) thickened cream 200g mascarpone 1 1/2 tablespoons Cointreau liqueur 1 store-bought 17-18cm diameter double sponge Cocoa powder, to dust