THE ORANGES

Boil two oranges in the water for about two hours, softly simmering. Take them out of the water and let cool down. Cut them in pieces and remove pits and bad pieces. Mix them in the mixer into smooth mixture and se aside.

THE TOPPING

For the topping, place the sugar with 185 ml of water in a large frying pan over medium heat and heat while stirring until the sugar has dissolved. Carefully place the slices of orange and turn the heat down. Simmer for about 10 minutes. Then put the frying pan away.

PREPARATION

Preheat the oven to 190°C.

Grease the cake pan with high edges of 20 cm diameter with some butter and cover the shape with baking paper. Arrange the slices of orange at the bottom and against the edge of the cake pan. Keep the syrup.

Melt the butter with the chocolate au bain-marie. Add the sugar and allow the mixture to cool slightly. Then stir in the eggs – stir the mixture thoroughly after each egg with a wooden spoon. Sprinkle the flour and stir until you have a smooth batter. Spoon the batter over the slices of orange in the mold and fry the cake for 40-50 minutes. The cake should still be soft in the middle. Remove the cake from the oven, immediately pour the cake out of the mold and put it on a wire rack. Pour over the syrup and let it cool completely before you serve the cake.