Orange Truffle Torte

For the filling, pour the cream, salt, and espresso powder in a saucepan and heat. Cut the chocolate into pieces and melt in the cream while stirring. Place the mixture in a mixing bowl and set overnight in the refrigerator.

For the cake, separate the eggs. Beat the egg whites until stiff with half the sugar. Beat the yolks for 10 minutes until creamy with the remaining sugar, vanilla and water. Mix the flour with cornstarch, baking powder and cocoa. Fold the egg whites into the yolk mixture. Sift the flour mixture over the top and fold in with a whisk. Line a springform pan (26 cm in diameter)​ (approximately 10 inches) with parchment paper. Pour in the batter and smooth. Bake in a preheated oven at 175°C (approximately 350°F) (gas mark 2-3, fan: 160 degrees) for about 30 minutes. Allow to cool for 10 minutes in the pan, then release from the pan and leave to cool on a wire rack.

Drizzle the bottom layer with coffee liqueur and spread with marmalade. Place the second layer on top.

Beat the truffle filling for 10 minutes with the whisk attachment of an electric hand mixer. Spread 1/3 on the second layer of the cake. Place the top layer. Spread about half of the remaining truffle cream over the entire cake. Pour the remaining cream into a piping bag with a star tip and decorate the cake.