Gluten-Free Orange-Chocolate Coffee Cake

Preparation

• Preheat the oven to 160 °C.
• Cream the butter and sugar for about 5 minutes. Combine the dry ingredients. Add the egg yolks, milk, orange juice, orange zest, and the dry ingredients. Beat the egg whites in a separate bowl until stiff peaks form, then gently fold them into the batter.
• Grease a cake pan (approx. 2.5 L) thoroughly. If you like, you can also dust the pan (e.g., with cocoa powder), but for a pan with an intact surface, thorough greasing is usually sufficient. Pour the batter into the pan. Bake in the oven for about 60 minutes. Check for doneness with a toothpick.
• Let the cake cool in the pan after baking, then turn it out onto a wire rack. To make the glaze, heat the cream in a saucepan until bubbles form—do not bring to a boil. Remove from the heat and pour over the chocolate. Let the chocolate melt for a moment, then stir until smooth. If desired, grate in some orange zest and taste to adjust the flavor. Let the frosting thicken as the cake cools. Stir the frosting occasionally while it cools to ensure it sets evenly.
• Pour the glaze evenly over the cake and spread it lightly so that it runs down the sides. Grate the remaining orange zest over the top and garnish with orange slices.
• Note: You can store an unfrosted cake at room temperature, but because of the cream in the frosting, a frosted cake must be stored in the refrigerator.