Decadent Chocolate Biscuit Cake with Orange Confet

In a mixing bowl, whisk together the eggs and sugar until the mixture is fluffy and pale. This should take about 5-7 minutes.

Gently sift the flour, cocoa powder, and baking powder into the egg mixture. Use a spatula to carefully fold the sifted dry ingredients into the egg mixture, moving from the bottom to the top to keep the mixture airy.

Next, warm the milk and then incorporate it into the mixture, blending until you achieve a smooth batter.

Spread the batter evenly onto a parchment-lined baking tray sized 30 by 40 centimeters (approximately 12 by 16 inches) and bake in a preheated oven at 180 degrees Celsius (about 350 degrees Fahrenheit) for 10 to 12 minutes.

While the biscuit is baking, prepare the orange confit. Dice the flesh of the orange and combine with the cornstarch in a saucepan.

Cook over medium heat, stirring constantly, until the mixture thickens. Remove from the heat and allow it to cool.

Chop the dark chocolate into small pieces and place them in a heatproof bowl. Heat the heavy cream until it is just about to boil, and then pour it over the chocolate.

Stir the mixture until the chocolate is completely melted and the ganache is smooth. Allow the mixture to cool, then use a whisk to whip it until soft peaks form.

For the glaze, heat the heavy cream until hot. In a bowl, combine the hot cream with the dark chocolate and vegetable oil, mixing until smooth.

If necessary, heat the mixture slightly more to achieve the desired pourable consistency. Finally, add in the butter and stir until melted and combined.

To assemble, moisten the biscuit with the orange juice mixed with Martini Fiero. Spread the cooled orange confit over the biscuit, followed by the whipped ganache.

Roll the biscuit tightly and then coat it with the prepared glaze. Let the cake set in the refrigerator for at least 30 minutes before slicing and serving.