Orange Chocolate Cake

Slice the oranges thinly

Place them in a saucepan with water and sugar, and cook over low heat until the syrup thickens

Reduce the heat

Let it cool and add Cointreau

Prepare the dough: beat in a bowl butter or margarine with vanilla extract and orange zest until fluffy

Add alternately the flour and eggs and continue beating

Add puffed rice flour and baking powder, and mix well

Grease a 24cm diameter opening mold and put the dough

Put it in the oven preheated to moderate temperature (170°C) and let it cook for 40 minutes, remove and let it cool

Cut it in half

Prepare the filling: mix 1/2 cup of orange gelatin with 1 tablespoon of orange liqueur (if desired) and spread on the bottom of the cake

Place the orange slices prepared earlier and cover with the other half of the cake, pressing slightly

Pass the remaining gelatin through a sieve, heat it over low heat with 1 more tablespoon of orange liqueur, and let it simmer

Still warm, spread on top and sides of the cake

Let it dry slightly

Melt the chocolate coverage in a bain-marie, according to the package instructions, and cover the cake

Let it dry well

To cut into slices, dip the knife in hot water - this way the covering won't break.