Prepare the foods. Grease with butter detachable form (I took the usual form).

I prepared 1/2 of the recipe. Prepare the dough: beat the butter with sugar and salt, add the flour, orange zest (zest optional), eggs and cocoa. Knead the dough to form a ball and sprinkle with flour (flour it took me more than by prescription). Not too much, knead the dough, otherwise it is crumbly it will become elastic. Wrap in film and place in the fridge for 1 hour.

Roll out, line a rimmed test form. With a fork make a puncture, or covering the dough with baking paper and covered inside dried peas or beans. B preheated oven at 180 C for 12-15 minutes, remove from oven and reduce oven temperature to 170 C.

Prepare chocolate filling: in a saucepan pour the milk and cream, add sugar and, stirring, bring to a boil. Remove from heat and stir in the chocolate until the chocolate is completely melted, add the eggs and mix again (I'm kind of retreated and used a mixture of dark and milk chocolate, because milk chocolate is loved more).

Pour the filling in the form and bake for 15 minutes. The cake is ready when the filling in the center is still slightly swaying - it "grabs" as it cools down (but I still overexpose, because my husband loves all the classic).

Infuse the cake the day it is much tastier :) Jamie suggests to serve the cake portion of creme fraiche. But I did without this cream, just tea - just mmmmmm... yummy)

All a pleasant appetite!!!