Preparation

• Slice oranges thinly.
  Boil water and sugar. Steep oranges in cold syrup for an hour.
  Make Grand Marnier syrup with remaining sugar, water, and Grand marnier. Cool.
  Slice genoise into 2 layers.
  Line a 9 inch springform pan with wax paper and arrange sliced oranges on paper. Save a few slices. Spoon 1/2 mousse into pan.
  Top with a genoise half. Brush with 1/2 of syrup. Press orange slices into sides of pan, rounded sides down.
  Spread remaining mousse over cake.
  Top with other genoise. Brush with syrup. Refrigerate 4 hours.
  Invert cake on platter. Heat and release pan sides. Peel off wax paper. Brush with top with melted apricot, and decorate with chocolate.