Black and White Orange Cake

Line the bottom of a springform pan.

For the sponge base, beat the egg yolks with half the sugar and the vanilla sugar until fluffy.

Whisk the egg whites until stiff and shower with the remaining sugar. Continue whisking until very stiff.

Carefully fold the egg whites into the egg yolk mixture with a wooden spoon.

Mix the flour with the cornstarch and sift over the egg mixture. Mix everything together well.

Divide the batter in half and fold the orange zest into one-half and the cocoa powder into the other.

Spoon the batter randomly into the springform pan to achieve a marbled effect. Smooth the surface and bake on the middle rack of a preheated oven at 175°C (approximately 350ºF) for 25-30 minutes.

Remove the pan from the oven and allow to cool slightly. Carefully remove with a thin knife and place on a wire rack to cool. Leave to rest for at least 2 hours.

For the filling, crush the chocolate and melt along with the butter and cream over low heat. Leave to cool for 2 - 3 minutes and then beat until the mixture is creamy.

Slice the cake base horizontally and spread the chocolate cream over the lower floor. Place the other half on top.

For the topping, melt the chopped chocolate with the cream and the liqueur. Leave to cool slightly and then coat the cake.

To decorate, shower with chocolate leaves.