Orange Truffle Chocolate Cake

For the orange truffle chocolate cake, mix the eggs with orange grated on high speed for 10 minutes. Then carefully mix in the flour and add the melted butter.

Line 2 springform pans (diameter 20 cm) with baking paper. Preheat the oven to 180 degrees. Fill both molds with batter (or one after the other) and bake for about 10 minutes.

Allow the bases to cool and then spread with orange marmalade. Cover the cake ring with cling film. Pour in half of the mousse.

Then place the 1st cake layer on top with the marmalade layer facing down. Then pour in the rest of the mousse, place the last layer on top also with the jam layer down.

The top layer of the cake will be the bottom. Then place in the freezer for about 2 hours. In the meantime, prepare the glaze.

Put all the ingredients for it, except for the gelatin, in a saucepan and bring to a boil. Provided there are no more lumps and it has boiled through once, turn off the heat.

Soak the gelatin in water, squeeze it out and put it through the glaze and mix well. Allow to cool slightly. Take the cake out of the freezer and place it upside down on a wire rack.

It is best to place a drip pan (baking sheet, etc.) underneath (for the excess glaze). Pour the glaze evenly over the cake.

Then decorate the cake and put it in the refrigerator for another 2-3 hours to thaw.

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