How to make
To make the cake layer, separate the egg whites from the yolks.
Beat the egg whites well with 1/3 of the sugar.
Beat the yolks with the remaining sugar into a fluffy cream.
Start mixing the egg whites with the yolks, add flour and cocoa and alternate the products a few more times.
When an airy and homogeneous mixture is obtained, transfer it into a mold with detachable walls and bake the cake layer at 340°F (170°C).
Do not open the oven and do not pierce with a stick, so that it does not flatten.
Once the cake layer is browned, check it by lightly pressing it with your fingers.
If it is soft but springy, then it is ready.
For the cream, boil the milk and sugar and add the beaten eggs and flour.
Stir, until the cream thickens.
Remove it from the heat and add the chocolate, broken into small pieces.
The butter should be at room temperature.
Beat it with a mixer, until a fluffy cream is obtained.
Add the cooled cream to the beaten butter and stir, until the ingredients are well mixed.
Cut the cake layer into two thinner ones and syrup them with the juice of half an orange.
Spread 2/3 of the chocolate cream on the syruped cake layer.
Place the second cake layer on top, syrup it and distribute the remaining 1/3 of the cream.
To cover the cake with chocolate glaze, melt 7 oz (200 g) of chocolate in a water bath.
Drizzle the chocolate cake with the melted chocolate and flatten it out.
Decorate the chocolate cake with butter cream and hard icing with crushed walnuts and orange slices.
