Orange Cream Cake - cooking recipe

Ingredients

250 g dark chocolate, coarsely chopped
2 1/2 None lemons, juiced
150 g plain flour
3 tbsp cornflour
1 tsp baking powder
175 g margarine
275 g caster sugar
3 None eggs
9 sheets white gelatine
5 None oranges, 3 juiced, 2 zested and filleted
800 g double cream
1/2 tsp cocoa powder for dusting

Preparation

Preheat the oven to 350\u00b0F. Melt the chocolate in a bowl placed over a saucepan with 2 inches of boiling water. Stir chocolate constantly until smooth. Mix the flour, cornstarch and baking powder in a mixing bowl. Add the margarine, 3/4 cup of sugar, the juice of 1 lemon and eggs. Mix using an electric hand mixer until a creamy, smooth dough forms.
Pour a quarter of the dough into the bottom of a greased and floured 10 inch diameter springform pan, and smooth. Cook for 6-7 mins. Remove from the oven, and turn out the pan onto a wire cooling rack. Immediately spread the cake with melted chocolate. Repeat the process 3 additional times with the rest of the dough. Spread the remaining melted chocolate thinly on a baking sheet lined with parchment paper and leave to dry.
To make the filling, sprinkle the gelatine evenly over cold water. Mix the orange juice and 1/2 cup of sugar. Dissolve the gelatin in the lemon juice and then stir into the orange juice. Chill for 30 mins. Using an electric hand mixer, whip the cream until stiff peaks form and chill. When the gelatin begins to set, fold in the cream in 2-3 batches.
To assemble the cake, put one of the layers on a plate and spread with a quarter of the orange cream. Repeat the process with the other layers and refrigerate for at least 4 hours or overnight.
Using the chocolate on the baking sheet, slide a spatula underneath the chocolate to make small rolls and refrigerate them on a plate. Decorate the cake with chocolate rolls, orange zest and dust with cocoa.