Ingredients
For the cake:
100 grams (3.5 ounces) melted butter
160 grams (5.6 ounces) dark chocolate, melted
70 grams (2.5 ounces) cream cheese, softened
2 eggs
120 grams (4.2 ounces) sugar
10 grams (0.4 ounces) vanilla sugar
80 grams (2.8 ounces) flour
1 liter (34 fluid ounces) milk
For the orange layer:
2 oranges
For the chocolate glaze:
150 grams (5.3 ounces) melted dark chocolate
Instructions:
For the cake:
Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit). Grease and flour a 9×13 inch baking pan.
In a large bowl, cream together the softened cream cheese and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the melted butter and vanilla sugar.
In a separate bowl, whisk together the flour.
Alternately add the dry ingredients and milk to the wet ingredients, mixing until just combined.
Fold in the melted chocolate.
Line the bottom of the prepared baking pan with a single layer of wafer sheets. Pour half of the batter over the wafer sheets.
Arrange orange slices over the batter.
Pour the remaining batter over the orange slices.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool completely in the pan before frosting.
For the chocolate glaze:
In a small saucepan, melt the chocolate over low heat.
Once the cake has cooled, pour the chocolate glaze over the top of the cake.
Let the glaze set before slicing and serving.
Tips:
You can use any type of orange for this recipe, such as navel oranges, blood oranges, or Cara Cara oranges.
If you don’t have vanilla sugar, you can substitute 1 teaspoon of vanilla extract.
The cake can be stored at room temperature for up to 3 days.