Coarsely chop 200 g dark chocolate and orange chocolate. Heat 600 g whipped cream. Melt the chopped chocolate in it. Pour into 2 high mixing bowls and chill for about 3 hours. In the meantime grate 100 g dark chocolate. Beat the eggs and 175 g sugar with the whisk of the hand mixer for 5-10 minutes until frothy. Sift flour on top and fold in. Fold in 200 g liquid cream and grated chocolate. Pour the mixture into a greased springform pan (26 cm Ø) sprinkled with breadcrumbs. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 40-45 minutes. Let it cool down a little, remove from the pan and let it cool down completely. Cut through the base horizontally once. (Attention, very soft!) and sprinkle with rum. Whip the chocolate cream briefly with the whisk of the hand mixer. Spread 1/3 of the cream on the lower cake base, place the second cake base on top. Pour some cream for dabbing into a piping bag with a star-shaped spout. Spread the rest of the cream on the cake. Spray dots on the edge and refrigerate for 30 minutes. Meanwhile, mix orange zest and 1 tablespoon of sugar. Dust the cake with cocoa before serving. Sprinkle the dab with sugared peel. Cut the candied orange into slices and decorate the spots
On 16 pieces:
waiting time approx. 4 hours