Preheat the oven to 170C

Line 2 oval eclair shaped dessert molds with parchment paper, and wrap the bottoms firmly with foil. Place on a baking tray. You could bake these in a small loaf pan or round tin too though it might take longer to bake.

Mix together all the ingredients for the dry mix in a bowl.

Heat the clarified butter/ghee and milk in the microwave or in a saucepan.

Whisk in the Nutella, brown sugar, cocoa powder and vanilla, then fold in the dry mix just until there are no dry bits left.

Transfer to prepared molds and bake for approximately 25-30 minutes/until the tester comes out dry.

Take out of the oven and immediately steep the hot cakes with a few spoons of Cointreau. Alternatively, strong brewed coffee will work. You could also heat some marmalade with a little water, then strain and use.

Leave the cakes to cool completely, then frost.

{I left the cakes in the same molds to get the ganache to take the same shaped}

Place the chocolate in a bowl, Heat the cream to almost boiling and pour over. Allow to stand for 5-7 minutes, then stir until smooth. Whisk in 1 tbsp of Cointreau {optional}, else add some orange zest.

If you are steeping the cakes with brewed coffee, you could add 1 tsp instant coffee to the ganache to tie in the flavours.

Top the cooled cakes with ganache and refrigerate until set

Place all the ingredients in a saucepan and gently melt over a double boiler until smooth and satiny. Whisk with a spoon now and then until cool.

Once cool and still flowing, pour over the set ganache.

Garnish as required and leave to set for about 10 minutes.