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Preheat the oven to 325°F. Grease and line bottom og an 8-inch cake pan with parchment paper. For the cake, beat the butter and brown sugar in a large bowl with an electric mixer until fluffy. Beat in the eggs, one at a time. Sift the flour, cocoa powder and baking powder into a medium bowl. Beat in flour mixture and the orange peel and juice. Pour into the prepared pan. Bake for 40-45 mins until toothpick inserted into center comes out clean. Cool in pan 10 mins. Remove from pan; cool completely on wire rack. For the icing, place chocolates and cream in a heatproof bowl. Place over a pan of simmering water; stir until melted. Add the butter; stir until smooth. Refrigerate until slightly thickened. Place a baking sheet under the wire rack. Pour icing over cake. Spread with spoon so icing flows down sides; excess will drip onto the baking sheet. Let stand until icing is set. Decorate with candied peel.
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Achievable elevated desserts — laminated doughs, cakes, custards
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Professional molds for tempered chocolate bonbons