Chocolate cake with orange cream

Line the bottom of the cake pan with a round of baking paper and grease the mold. Grind the almonds in the food processor. Break the chocolate into pieces over a small saucepan. Let the chocolate melt over very low heat, remove the pan from the heat and stir in the almonds.

Put the almond chocolate mixture in the cake base and spread the mixture quickly over the bottom and against the edge of the mold. Press it out with the convex side of a spoon into a nice cake base with a raised edge. Let the cake base in the refrigerator for 10 minutes something stiffen and then make the bottom with the convex side of a spoon even smoother. Let the bottom in the refrigerator become firm in 1 hour.

Clean the oranges and cut (with a razor blade) nice long strings of peel of about four mm wide of the oranges. Squeeze out the oranges. Bring the orange juice with the water to a boil in a saucepan and dissolve the sugar while stirring. Put the orange twigs in this syrup and let them simmer for 10 minutes in the syrup. Then let them drain well on kitchen paper. Cook the syrup gently for another 5 minutes until it is well syrupy. Allow the syrup to cool.

Carefully remove the edge of the cake from the mold. Remove the edge and slide the cake base from the bottom of the mold onto a bowl.

In a large bowl, whip the cream well with 2-3 tablespoons orange syrup and the whipped cream stiffener. Finally, whisk in the vanilla cheese. Spoon the cream into the chocolate mold and spread the cream up to an airy whole to the middle.

Garnish with the candied orange strings and strawberries.