Urmelis orange chocolate cream cake with liqueur

Ingredients for 1 servings:

• 50 g dark chocolate with almond and orange flavor
• 160 g flour
• 30 g almond pudding powder
• 3 tsp, leveled baking powder
• 190 g butter, soft
• 150 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 3 large eggs
• 50 ml Baileys Irish Cream
• 50 ml cream
• 1 m.-sized orange(s)
• 200 g cream
• 250 ml milk
• ½ pack of chocolate pudding powder
• 35 g sugar
• 5 ½ g gelatin powder
• 2 tbsp orange liqueur
• 250 g cream
• 300 ml orange juice
• 100 ml orange liqueur
• 100 g sugar
• 1 packet of vanilla pudding powder
• 3 g gelatin powder
• 2 tbsp orange liqueur
• chocolate sticks
• cream

Instructions

Working time approx. 2 hours; Rest time approx. 5 hours; Cooking/baking time approx. 30 minutes; Total time approx. 7 hours 30 minutes

fruity, chocolatey and creamy cake with orange liqueur

Preheat the oven to 175°C. Line the bottom of a 26cm springform pan with baking paper, grease, and flour. Finely chop the chocolate. In a bowl, combine the flour, pudding powder, and baking powder. In another bowl, cream together the butter, sugar, vanilla sugar, and salt. Beat in the eggs one at a time. Quickly mix in the flour mixture, alternating with the Baileys and cream. Fold in the chocolate. Pour in the batter and smooth it down. Bake on the middle shelf for about 30 minutes. Remove the pan and baking paper and let the base cool slightly on the rack. Fillet and dice the oranges. Cut the base in half horizontally once. Place the bottom layer on a cake plate, place a cake ring around it, and lightly oil it. If you like, drizzle the base with 2 teaspoons of orange liqueur. For the chocolate cream, whip the cream until stiff peaks form and chill. Make a pudding from the milk, sugar, and pudding powder. Pour this into a bowl and let it cool slightly while stirring. Prepare the gelatine according to the instructions and warm it briefly in the microwave with the liqueur. Stir 2 tablespoons of pudding mix into the gelatine. Using a mixer, stir the mixture into the remaining pudding. Fold in the orange cubes and cream and spread the mixture evenly on the base. Place the second layer on top and chill briefly. For the orange cream, whip the cream until stiff peaks and chill. Make a pudding from the pudding mix, orange juice, liqueur and sugar, pour into a bowl and let it cool while stirring. Prepare the gelatine according to the instructions, dissolve it with the liqueur, mix it with 2 tablespoons of orange pudding mix and stir it into the remaining pudding with a mixer. Fold in the cream. Pour in the mixture and smooth it down. Leave to set for at least 4 hours, ideally overnight. Remove the cake ring and decorate with cream and chocolate sticks if desired.