Chocolate-Orange sponge cake

Ingredients

Directions

1. 1

   Wash 1-2 oranges hot, grate them dry, peel the orange peel with a channeller as a long band all around and wrap it around the stem of one or more cooking spoons and freeze

2. 2

   Peel oranges so that the white skin is completely removed. Remove the fillets with a sharp knife between the parting skins and let them drip off on a sieve. Squeeze the juice out of the parting skins. Squeeze and drain the juice and measure 75 ml. Simmer juice and 25 g sugar until the sugar is dissolved. Take syrup from the stove

3. 3

   Cream fat and 200 g sugar with the whisk of the hand mixer. Stir in the eggs one by one. Mix flour, cocoa and baking powder and stir into the egg mixture alternately with the milk. Fold in orange filets. Put the dough into a greased springform pan (26 cm Ø) sprinkled with flour and smooth it down. Bake the cake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 60-70 minutes (stick test!). Finally cover with foil if necessary

4. 4

   Bring the orange syrup briefly to the boil again. Take out the cake, remove from the edge of the mould with a small knife, pour the still hot syrup over it and let it cool down in the mould

5. 5

   Remove the cake from the tin, cut in half horizontally. Stir orange marmalade until smooth, spread on the bottom base, leaving 1-1.5 cm free to the edge. Place the lid on top, press down slightly, chill

6. 6

   Chop the couverture, warm it up with cream in a pot while stirring and melt it carefully. Pour into a mixing bowl and allow to cool for 30-40 minutes. When the icing is thick, place the cake on a cake rack. Spread the icing wavy on the cake. Let it set in a cool place. Cut the candied oranges into quarters. Place the cake on a cake plate, decorate with orange quarters and orange spirals

7. 7

   waiting time 4 1/2 hours