Preparation

For the base of the soft cake

Separate the yolks from the whites and squeeze the 2 oranges to obtain 100 ml of juice. Whip the egg yolks with the sugar in a bowl, until light and frothy mixture is obtained (preferably using electric whips). Incorporate the flour, already sieved together with the cornstarch and the yeast, add the oil, the orange juice.
Beat the egg whites until stiff with a pinch of salt and then gently add them to the dough with rotating movements from the bottom upwards. Pour everything into a 24 cm diameter hinged mold, oiled and floured, then bake at 170 ° C for 30-35 minutes.

For the cream

Transversely cut the orange provided for the decoration into slices about 3-4 millimeters thick, then divide them in half and cook them 2 minutes on each side in the sugar dissolved with honey.
Turn out the cake and place it on a wire rack to cool. With a long thin blade knife divide it into 2 disks of the same thickness (if the surface of the cake is rounded, trim it so as to flatten it) that you will use one as a base and the other as a lid. In the end, make sure that the cake turns upside down with respect to the cooking position.
Arrange the Bontosa orange cream كريمة البرتقال in the center of the base (if the cake is too dry, first wet it with a little orange juice) and spread it towards the edges leaving a margin of about one centimeter free so that it does not drip on the edges.

Topping

Chop the chocolate and melt half of it in a water bath. Remove from the heat and stir immediately to the rest until completely dissolved.
With the help of a spatula, spread about half of the icing on the surface of the cake, spreading the rest on the edges. Let it rest for 10 minutes.
Transfer the cake to a serving plate before the glaze is completely solidified. Then decorate it by composing a rose with the candied orange half slices and, possibly, with the curls of caramelized zest. Enjoy your meal!