I used a 10 inch round cake tin, greased and floured, but I prefer little individual portions like this so play with it, use what you like!
For the biscuit (sponge):
1/2 cup dark chocolate
5 oz butter, room temp
seeds from half of a vanilla bean ( you can use essence or extract)
7 egg whites
7 egg yolks
5 1/2 oz sugar
5 oz finely ground almonds
3 1/2 oz biscuit (sponge) crumbs ( I had some from the Sacher torte which I took from work, but you can use regular bread crumbs if you don't have that available)
Melt the chocolate on water bath and leave to cool. Whisk with butter, vanilla and yolks.
Whip the egg whites until medium/stiff peaks and add the sugar gradually.
Incorporate carefully into the butter mixture.
Combine the crumbs and almonds and fold in.
Bake for about 50 -55 mins at 350°
For the filling:
3 1/2 oz Marzipan
3 tbsp orange juice (freshly pressed if possible!)
1 1/2 tbsp Contreau (or to taste as I did ;))
3 1/2 oz finely chopped Aranzini (candied orange zest)
Just knead all the ingredients together until you get a spreadable mixture. I didn't really measure the orange juice nor the Contreau and you don't have to either. Just add enough until it gets pliable and you decide whether you want more juice or booze :))
To assemble:
Cut the cake in half (or completely defrosted), spread the filling, cover the top with the other layer. Now, take some heated orange jam and spread it on the cake. Decorate with some chocolate curls, or make a chocolate glaze or design whatever you think it's best!
I had to make those chocolate drops since it was all....well....funky!
Enjoy this one!! And Oh, a good tip - Make it the day before you're planning on serving it! A lot better. Promise it's worth the wait
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