Chocolate Cake with Orange Cream

Stir milk, cocoa powder and 100 g sugar in a saucepan until smooth, bring to a brief boil, then let cool.

Preheat the oven to 155 °C fan (convection).

Grease a 24 cm springform pan and dust it with breadcrumbs.

Beat 150 g softened butter with 75 g sugar in a bowl until creamy, then beat in 3 eggs one at a time.

Mix flour and baking powder and alternately stir them into the cooled cocoa milk briefly but thoroughly until a smooth batter forms.

Pour the batter into the prepared pan and smooth the surface.

Bake the cake for about 70 minutes.

Remove the cake from the oven, let it cool briefly in the pan, then release it and cool completely on a wire rack.

Soak the gelatin sheets in cold water.

Separate 2 eggs. Beat the yolks with 80 g sugar until creamy and stir in the freshly squeezed orange juice.

Wring out the gelatin, dissolve it in a small saucepan over low heat, then add a little of the egg-yolk orange mixture to the gelatin and stir. Then pour the gelatin in a thin stream into the remaining yolk cream while stirring.

Beat the egg whites until stiff. Whip the cream separately until stiff. Gently fold both into the orange cream and chill the cream until it starts to set.

Cut the cooled cake horizontally. Spread the bottom layer with cherry jam and spread the orange cream evenly on top. Place the top layer on.

Let the cake set in the refrigerator for about 3 hours.

Chop the bittersweet chocolate and 40 g butter. Bring 100 g sugar and 2 tbsp water to a boil while stirring, then remove from the heat. Stir in the chocolate and butter until everything is melted, and let the glaze cool without letting it set.

Pour the glaze over the cake and chill briefly again before cutting until the surface has set.