For the chocolate cream
- 400 g cream
- 150 g dark chocolate coating, chopped
- 2 packs whipped cream stabiliser
For the cake
- Mild butter and flour, for the mould
- 150 g mild butter
- 150 g brown sugar
- 3 eggs
- 240 g flour
- 3 tbsp cocoa powder
- 2 cl orange liqueur
- 1 small organic orange
- 150 g dark chocolate coating
- 1 tbsp butter
Bring the cream to the boil, remove from the heat, add the chocolate and leave it to rest for 3 – 4 minutes, then mix evenly. Cover the chocolate cream and put it in the fridge overnight.
- Preheat the oven at 175°C in convection mode. Grease a large springform pan (approx. 18 cm Ø) with butter and sprinkle with flour.
- Mix the butter with the sugar until smooth. Add the eggs one after the other and mix well each time. Mix the flour with the cocoa powder and gradually stir in the liqueur.
- Wash the orange in hot water, pat dry and grate the skin finely. Separate and finely dice the fillets, collecting the juice. Stir in the orange pieces with the juice. Pour the batter into the mould and bake in the oven for 50 – 60 minutes (do a stick test). Remove, leave to cool for about 15 minutes, remove the cake from the pan and leave to cool on a cake rack.
- Beat the chocolate cream with the whipped cream stabiliser until stiff. Cut the cake in half horizontally 3 times. Spread chocolate cream on 3 of the cakes and stack them on a plate. Place the last layer on the cake, spread the remaining chocolate cream all over the cake and put it in the fridge for about 3 hours.
- In the meantime, chop up the dark chocolate, melt it in a bain-marie and leave it to cool a little. Pour the liquid chocolate over the cooled cake so that it runs down the sides.