Chop the Malax Loaf into small cubes.
Drizzle the Malax Loaf cubes with the espresso.
Peel the oranges with a knife and take care to remove all the white pith.
Cut out all the orange flesh and collect the juice.
Cut the flesh into small enough pieces for easy eating.
Mix the chocolate cream cheese and crème frâiche together and whisk until light and fluffy.
The mix should be smooth and slightly runny.
Put some of the Malax Loaf cubes on the bottom of a glass bowl.
Add the orange pieces and sprinkle cane sugar on top.
Pour the chocolate mousse over the orange pieces and lay Malax Loaf cubes on top.
Sprinkle with the orange juice.
Top with 2 tbsp of plain yogurt and decorate with shavings of dark chocolate.
The colourful layers should be clearly visible.
The orange can be replaced with e.g. marinated cherries, apple or berries.