Chocolate sponge cake: beat the eggs with the sugar in a bain-marie, when the mixture thickens, remove from the bath and continue beating until the mixture has cooled.
Mix cocoa, liquid baking powder, butter, flour and amaretto into the beaten egg mixture. Butter ramekins with a diameter of 8-10 cm and dust with flour. Pour the finished chocolate mixture into them up to the rim and bake in the oven for 10-12 min at 185 degrees Celsius convection oven.
Melt the cooking chocolate in a water bath and spread very thinly with a palette on baking parchment. Turn out finished cookies from the mold, decorate with pieces of the solidified cooking chocolate and bring to the table hot with the spiced oranges.
Spiced oranges: Crush star anise, cloves and cinnamon stick a little in a mortar.
Peel oranges and cut fillets, collect juice and heat with cloves, star anise, sugar, cinnamon sticks and vanilla. Boil a bit, then pour still hot over the orange fillets form and infuse at least 6 hours at room temperature.
Tip: Do you prefer milk chocolate or dark chocolate? Depending on the case, use what you like better.