For the orange-chocolate cake, cream butter with sugar and egg yolks until fluffy. Mix flour with baking powder and stir in briefly.
Fold in the ground nuts and the melted chocolate and add the milk. Finally, fold in the firmly beaten egg whites and pour the mixture into a greased, flattened round springform pan.
Bake in the preheated oven at 175°C convection oven for approx. 50 – 60 min.
For the cream, cook a firm pudding from orange juice, sugar and the pudding powder and let it cool down. Whip the cream and stir into the custard.
Fold in the finely chopped orange pieces. Place a cake ring around the chocolate cake, pour in the cream and refrigerate overnight.
The next day, decorate the orange-chocolate cake with chocolate shavings.