Giant Jaffa cake

<strong>Preparation: </strong>

For jam:

• Put the gelatin sheets into a bowl and add ice-cold water. Set them aside for XNUMX-XNUMX minutes to soften.
• In a saucepan add XNUMX g of the orange juice, the sugar, and transfer over medium heat to come to a boil.
• Drain the gelatin sheets well and add them to the saucepan with the rest of the ingredients. Remove from the heat and stir well until they melt. Add the rest of the juice in batches, and stir.
• In a XNUMX cm frying pan, spread some plastic wrap and add the mixture inside. Refrigerate to chill and stabilize.

For the cake:

• Preheat the oven XNUMXο C (XNUMXο F) set to fan.
• In a mixer’s bowl add the butter, the sugar, and beat with the whisk attachment at high speed for XNUMX-XNUMX minutes, until fluffy.
• Add XNUMX tablespoon of the flour and then, add the eggs one by one. Wait for each one to be incorporated before adding the next.
• Add the vanilla, the flour mixed with the baking powder, salt, and beat for XNUMX-XNUMX seconds until the ingredients are homogenized.
• Transfer to a buttered XNUMX cm springform pan and bake for XNUMX-XNUMX minutes.
• Let it cool well.

For the coating:

• Cut the chocolate into pieces and melt it in a bare-marie.
• Remove from the heat and add the finely chopped chocolate. Stir well until dissolved.
• Allow to cool well.

To compile:

Spread the jam over the cake and transfer it to a baking pan with a rack.

• Pour over the melted chocolate so that the whole surface of the cake is covered.
• Allow XNUMX-XNUMX minutes for it to stabilize, and serve.