For the sponge cake:
10 eggs
2 cups of granulated sugar
500 grams of butter
One and a half cups of flour
Half a glass of cocoa
2 tablespoons of baking powder
For orange cream:
4 eggs
250 grams of powdered sugar
300 grams of butter
Juice of 3 oranges
Grated zest of 4 oranges
2 tablespoons of wheat starch
For the chocolate sauce:
500 grams of dark chocolate
2 glasses of cream
50 grams of butter
For candied orange:
2 small oranges
2 glasses of water
2 cups of granulated sugar
2-3 drops of lemon juice
To soak the sponge cake:
Orange liqueur
FABRICATION
To prepare the sponge cake for the cake, put the egg and powdered sugar in a bowl and whisk until the powdered sugar dissolves. Melt the butter and add it to the egg mixture, stirring after warming. In a separate bowl, mix the flour, cocoa and baking powder and add it. Pour the mixture you have prepared into a 23 cm greased clamp mold. Bake in a preheated 160 degree oven by checking with a toothpick (if the toothpick comes out clean when you insert a toothpick into the center of the sponge, it means the sponge cake is cooked). Take the sponge cake out of the mold and let it cool. For the orange cream, whisk the egg and granulated sugar until the sugar is well dissolved. Melt the butter without overheating and add the orange juice, grated orange peel, starch and egg mixture. Boil it, stirring constantly, over low heat and let it cool. To prepare chocolate sauce, put water in a pot and set it on the stove. When it starts to boil, put a heat-resistant glass bowl on it, place the chocolate in the bowl and melt it with the steam of water (Chocolate should not touch the water). In a separate bowl, boil the cream over low heat. In the meantime, be careful not to boil too much. In a third bowl, melt the butter. After the chocolate, butter and cream have warmed, mix them all together. Cut the top of the cooled sponge with a knurled knife and smooth it. Then cut the middle in half crosswise and wet both pieces with orange liquor. Take the bottom piece of sponge cake to the serving plate. Set aside the half glass of water from the orange cream you have prepared. Pour the remaining cream on the sponge and smooth it with a spatula. Cover the second piece of sponge cake on it. Cover the top and sides of the sponge with chocolate cream. Let it rest for 1 hour in the refrigerator. On the other hand, for the orange candies, take water, granulated sugar and lemon juice in a bowl and sit on the stove together. When it starts to boil, add the thinly sliced oranges. Boil for 1-2 minutes and remove from heat. Place the orange slices on a baking tray lined with greaseproof paper. Bake in a preheated 160 degree oven until they are caramelized. Transfer the orange cream you have separated into a squeezing bag. Decorate the rested cake with cream and candied orange and serve.
