-
1
Preheat oven to 375 degrees.
-
2
Line two rimless baking sheets with parchment paper and set aside until needed.
-
3
Chocolate Wafers.
-
4
Beat butter with icing sugar until fluffy.
-
5
Next add the egg and vanilla, mix well.
-
6
In a separate bowl, sift together the flour, cocoa powder and salt.
-
7
Stir into butter mixture in two additions to form smooth soft dough.
-
8
Divide dough in half and shape each into 8-inch log and wrap in plastic wrap and chill for 3 - 4 hours.
-
9
(until firm enough to slice,).
-
10
Cut into thin slices, about 1/8-inch thick.
-
11
Place cookie slices, 1 inch apart, on prepared baking sheets.
-
12
Bake in top and bottom thirds of 375F oven.
-
13
Switch and rotate pans halfway through baking, until wafers are just firm to the touch and slightly darkened, about 9 minutes.
-
14
Let cool for 2 minutes on pan, then transfer wafers to rack and let cool completely.
-
15
In a small bowl, whip together heavy cream, granulated sugar and orange rind and Grand Marnia.
-
16
Divide wafers into 5 batches.
-
17
Arrange 1 batch in single layer on flat glass cake pan.
-
18
Break wafers into smaller pieces to fill in gaps as necessary.
-
19
Then cover the wafers with one-sixth of the whipped-cream mixture.
-
20
Add second layer of wafers and cream then place half of the raspberries over the cream.
-
21
Repeat with 2 more layers of cream and wafers.
-
22
Lastly, cover the top of the cake with the remaining cream mixture.
-
23
Loosely drape with plastic wrap and refrigerate for 6 hours.
-
24
When ready to serve garnish with the remaining raspberries and sprinkle with a light dusting of powdered sugar.
