Chocolate-Orange-Torte

Ingredients

Directions

1. 1

   Cream fat, sugar, vanillin sugar and salt with the whisk of the hand mixer. Stir in the eggs one after the other. Mix flour and baking powder. Alternately stir in with the milk. Pour the dough into a greased and floured springform pan (26 cm Ø) and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 35 minutes.

2. 2

   Remove the cake from the oven and let it cool down on a cake rack. In the meantime, roughly chop the couverture and melt it together with the nougat on a hot water bath. Soak the gelatine. Whip the cream until stiff, while pouring in 2 tablespoons of sugar. Warm up the rum. Squeeze the gelatine and dissolve the rum. Stir 3 tablespoons of cream into the nougat couverture. Stir in the gelatine. Gradually fold in the remaining cream. Remove the cake base from the mould and enclose with a cake ring. Spread the cake base with orange marmalade.

3. 3

   Stir 3 tablespoons of cream into the nougat couverture. Stir in the gelatine. Gradually fold in the remaining cream. Remove the cake base from the mould and enclose with a cake ring. Spread the cake base with orange marmalade. Add the nougat cream and smooth it down. Chill for at least 2 hours. Shortly before serving, peel oranges so that the white skin is completely removed. Cut oranges into slices. Use a peeler to remove the chocolate from the rolls. Decorate the edge and surface of the cake with orange slices and sprinkle generously with chocolate rolls

4. 4

   Add the nougat cream and smooth it down. Chill for at least 2 hours. Shortly before serving, peel oranges so that the white skin is completely removed. Cut oranges into slices. Use a peeler to remove the chocolate from the rolls. Decorate the edge and surface of the cake with orange slices and sprinkle generously with chocolate rolls