Instructions: Remove the top third of the cake and set it aside.

Carefully hollow out the center of the rest of the cake leaving outer edges 1 1/2 inches (3.75cm) thick. Do NOT cut through the bottom.

Reserve the pieces of cake you remove from the center for another purpose.

Combine the orange liqueur with the sherbet and spoon mixture into the hollowed-out cavity of the cake.

Place the top third of the cake back on the top. Wrap tightly and freeze.

May be kept frozen up to 3 weeks.

Combine the chocolate syrup, coffee liqueur and orange peel. Refrigerate this sauce up to 4 days.

To serve : Remove cake from the freezer, slice and place on serving plates.

Drizzle with the sauce and garnish with orange slices.

Serves 12.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.