Chocolate cake with meringue layer

Orange Curd:
1. Cut the butter into small cubes and place it in the freezer.
2. Pour the orange juice into a saucepan and boil it over medium heat, stirring occasionally, until reduced to 90 ml (3.05 fl oz). Add the lime juice and allow it to cool. A precise reduction will help intensify the flavors.
3. Prepare a double boiler by bringing water to a boil over medium heat. Ensure the water does not touch the bottom of the bowl to avoid cooking the eggs.
4. Mix the egg yolks and brown sugar in a heat-proof bowl and whip them on medium speed for about one minute. Gradually pour in the cooled orange juice.
5. Place the bowl over the double boiler and cook, stirring occasionally, until the curd thickens and coats the back of a spoon, around 20 minutes. Keep an eye on the consistency; it should be thick and creamy.
6. Add the orange zest a couple of minutes before the curd is ready and mix well.
7. Remove from heat and strain through a sieve into a tall glass.
8. Use an immersion blender to blend the curd, adding 2-3 pieces of chilled butter at a time until fully incorporated.
9. Transfer the curd into an airtight jar and store it in the refrigerator.
It's best to prepare the curd a day in advance to allow the flavors to meld.