Chocolate orange praline puds

Put the hot coffee in a shallow bowl. Prick the chocolate cakes all over with a fork (both sides) and, working quickly and usingv2 spoons, dip in the hot coffee, gently pressing down to help them absorb the liquid. Set the soaked cakes aside on a plate. Discard any excess coffee left in the bowl.

In a small bowl, mix the marmalade and orange juice; set aside. In a large bowl, combine the cream and milk with 55g of the chocolate spread; whisk to very soft peaks with a spoonable texture, then set aside.

To assemble, put a meringue nest on each plate, or in a circle on a large circular platter in the shape of a wreath. Fill each with 1 heaped tsp of the remaining chocolate hazelnut spread, followed by 1 heaped tsp of the marmalade mixture and 1 heaped tsp of the hazelnuts. Dollop over 1 tbsp of the cream mixture, then put a chocolate cake on top. Sprinkle with a pinch of sea salt flakes and dollop over a couple more spoonfuls of the cream. Scatter with the remaining hazelnuts, then drizzle over the rest of the marmalade mixture. Finish with a light dusting of cocoa powder and the orange zest. Decorate with gold dust, if liked.