Directions

1. Step

In a bowl, whisk together the egg, sugar, cornstarch, orange juice, and orange zest until smooth. Heat the mixture on the stove over medium heat, stirring constantly, until it thickens. Stir in the butter until fully incorporated. Transfer to a pan, cover, and refrigerate to cool.

2. Step

Heat the cream in a pan over medium heat until just simmering (do not boil). Remove from heat and add the dark chocolate and butter. Stir until smooth and glossy. Let the ganache cool to room temperature.

3. Step

Preheat your oven to 180°C (350°F). In a bowl, whisk together the eggs and sugar until frothy. Sift in the flour, salt, baking soda (if using), and vanilla. Mix until just combined. Pour the batter into a flat baking pan lined with parchment paper. Bake for 10 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and let it cool slightly.

4. Step

Prepare the syrup by mixing water, sugar, and vanilla in a small saucepan. Heat until the sugar dissolves, then cool. Brush the cake evenly with the syrup to moisten it. Spread the cooled orange cream over the cake in an even layer. Chill in the fridge for 10 minutes to set.