Preparation

Mix flour with cocoa, baking soda and baking powder.

In a pot, heat the milk and butter until the butter melts (the mixture should not boil). Remove the pot from the cooker, add the chocolate and stir to melt it.

Beat the eggs with sugar with a mixer for a few minutes until they are light-colored and fluffy. Slowly pour the cooled chocolate into the eggs, mixing at the lowest speed. Pour the previously prepared flour with added ingredients into the mixture and gently distribute with a whisk.

Line the cake pan with baking paper. Pour in the dough.

Bake for 50 minutes at 180°C. Before removing it from the oven, use a wooden stick to make sure that the cake is baked.

Cut the cooled cake in half and put Lauretta orange 50% filling between the two layers.

Mix the cold cream to thicken it. Add mascarpone and mix until the mixture is thick. Add Lauretta orange 50% filling, mix. Decorate the top of the cake with the cream and sprinkle with orange peel.