Instructions

Pour water in a Stainless steel Magefesa casserole. Add sugar, orange peel and cinnamon stick. Let it boil for a couple of minutes. Remove, cover and let ingredients infuse for a few minutes. Cut cake crosswise into thirds. Use one of them as a base and wet slightly with the syrup. Cover the sponge cake base with chocolate mousse and top with another layer of cake. Wet cake with the syrup and cover with apricot jam. Place the latest layer of sponge cake on top,  wet slightly with the syrup and cover with chocolate mousse. Cover cake with plastic wrap and place in the freezer for about 15 min. Melt chocolate in the microwave being careful not to burn it (see tips on how to melt chocolate). Remove cake from the freezer and coat with chocolate frosting. Once set, sprinkle powdered sugar over the entire surface.

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