Orange Cake with Chocolate Topping

Preheat the oven to 350°F (medium)

Grease two 9-inch round cake pans. Reserve

Prepare the batter: in a stand mixer, beat the yolks with half of the sugar, grated orange peel, and orange juice until smooth and creamy (about 10 minutes). Reserve

In another bowl, beat the egg whites until soft peaks form

Gradually add the remaining sugar, beating until stiff peaks form (about 2 minutes)

Do not overbeat

Fold in the reserved yolk mixture using a rubber spatula or whisk

Fold in the flour until just combined

Divide the batter between the prepared pans and smooth the tops

Bake at 350°F for about 30 minutes, or until golden brown

Let cool completely before serving

Prepare the filling: in a stand mixer, beat the egg whites until soft peaks form

Mix in the grated orange peel and sugar until combined

Beat in the reserved orange mixture until stiff peaks form (about 2 minutes). Reserve

Prepare the topping: in a small saucepan over medium heat, warm the heavy cream in a water bath

Add the chocolate and let melt, stirring occasionally (about 5 minutes)

Let cool slightly before using

Cover one of the cooled cakes with the reserved filling

Place the other cake on top and smooth the edges

Dress the cake with the reserved topping, spreading evenly to cover completely

Serve cold, garnished as desired

Approximate calories per slice: 318