How to make
Beat the eggs with the sugar into a fluffy cream. Pour the melted butter, cream, orange juice and cocoa and continue beating.
Sift the flour with the baking powder in parts to the mixture and mix with a wooden spoon, until a homogeneous mixture is obtained.
Pour into a greased and floured baking pan in a thin 0.6″ (1.5 cm) layer and bake in a preheated oven at 360°F (180°C) for 25 minutes or until it's fully baked.
Leave the cake to cool and start with the cream.
Mix the milk and cream, set aside 4 fl oz (120 ml) and put the rest on a moderate heat to warm up. In the amount, which you set aside, dissolve the starch, by beating well, so that there are no lumps.
Put the sugar in a saucepan over moderate heat and caramelize it, until it aquires a dark golden color. Pour the warm milk with the cream in a thin stream while constantly beating with a wire whisk. There will be bits of caramel at first, but don't worry - they will melt into the liquid.
Reduce the heat a little and pour the starch, by stirring intensively for about 5-6 minutes, until the cream thickens.
Pour it over the cake and leave it for 2-3 hours before cutting and serving it.
If desired, you can decorate it with grated chocolate.
Enjoy!
