How to make
Prick an orange with a thick needle in many places and put it to boil for 30 minutes in water. Once it has completely softened, blend or grind it in a food processor. Preheat the oven to 360°F (180 °C), lightly grease a 9″ (23 cm) tray and sprinkle it with natural cocoa.
In a large bowl, lightly beat the eggs, sugar and oil for the layer. Gradually add the orange puree and mix with the previously melted and cooled 3.5 oz (100 g) of chocolate and a little butter. Sift the cocoa, flour and baking powder and mix into the other mixture.
Pour it into the tray and put it to bake for 55 minutes or until the layer pops back up when gently pressed in the middle. At the 40-45 minute mark, cover with foil if it begins to burn. Allow it to cool for 10 minutes in the tray, and then on a cooking grid to cool completely. Cut it carefully into 2 parts. For the orange cream, beat 4/5 cup (200 g) butter with orange essence.
Beat the eggs and sugar in a water bath and boil while constantly stirring until the eggs turn white. Add the gelatin, which has already swollen, to the warm mix and stir until it melts.
Let the blend cool and combine with the butter. Finally, beat with 1 cup processed cheese with a light, natural taste. You can also add freshly grated orange peels. Cut the oranges into round slices and caramelize together with the sugar in a container on the stove.
For the chocolate cream for the sides, prepare 1 package of chocolate pudding according to directions, and stir it with 3.5 oz (100 grams) of natural chocolate, previously crushed and 1 tablespoon of butter. Put 1 layer in a platter, brush it thoroughly with 2/3 of the orange cream, place the second layer, spread with 1/3 orange cream and pour the chocolate cream over it.
Make decorations using the caramelized oranges.
