Chocolate Orange Cake

Ingredients for 1 servings:

• 4 eggs
• 120 g sugar
• 1 pinch of salt
• 100 g flour
• 1 tbsp instant coffee powder
• 2 tbsp cocoa powder
• 80 g chocolate shavings
• 1 tbsp baking powder
• 30 g butter
• 670 ml orange juice, freshly squeezed from 6 oranges and the organic orange
• 1 organic orange(s)
• 1 vanilla pod(s)
• 50 g sugar
• 50 ml orange liqueur
• 1 packet of vanilla pudding powder
• 250 g butter, soft
• 150 g powdered sugar
• 50 ml orange liqueur
• 30 ml orange juice
• 50 g orange marmalade (not bitter)
• 300 g orange marmalade (not bitter)
• 4 firm mandarin oranges
• 60 g dark chocolate coating

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 30 minutes

perfect for Christmas, for an 18 cm springform pan

For the batter: Beat eggs, a pinch of salt, and sugar for about 8 minutes until light and creamy. Mix together the flour, coffee powder, cocoa powder, chocolate shavings, and baking powder and fold into the egg foam. Melt 30g of butter and fold in. Spread the sponge mixture into a springform pan (18cm ø) lined with baking paper. Bake in a preheated oven at 160-180°C (top/bottom heat) for about 30 minutes. Allow to cool. For the cream: Wash the organic orange, dry it, and finely grate the zest. Squeeze all of the oranges and measure out 670ml of juice. Set 30ml of juice aside. Split the vanilla pod lengthwise. Bring the vanilla pod, orange juice, and 50g of sugar to a boil. Reduce the heat to about 450ml. Strain the juice through a sieve and bring back to a boil. Mix 50 ml of orange liqueur, orange zest, and custard powder, then pour into the boiling juice. Bring to a boil while stirring, then transfer to a bowl. Allow the custard to cool to room temperature. Beat the remaining 250 g of butter and icing sugar until light and creamy. Stir in the orange custard a spoonful at a time. For the coating: Bring 50 ml of orange liqueur, 30 ml of orange juice, and 3 tbsp of jam to a boil. To finish: Cut the sponge cake in half horizontally three times. Brush each layer with the orange juice and liqueur mixture. Fill a piping bag with the cream. Pipe a layer of cream about 2 cm thick onto each sponge cake. Stack the layers on top of each other and cover with the remaining cream. Chill the cake for about 1 hour. Garnish: Peel the mandarins and cut into thin slices. Warm the jam. Toss the mandarin slices, one at a time, in the jam. Immediately place them on and around the cake and let them dry briefly. Melt the chocolate coating and spread it thinly on a marble board. Let it dry slightly, then scrape it into thin rolls with a palette knife. Decorate the cake with it.