The first thing you need to prepare tangerine jam (you can take and ready, I think you should get worse). For this tangerine to washed, folded into a saucepan, add the juice of one lemon and pour enough water so that she covered. Put on the stove, bring to boil and cook on low heat under a lid for 30 minutes until soft.

Drain the water, cut each Mandarin into 4 pieces and carefully remove the stone (who doesn't love a distinct taste peel, then it can not add). Grind thoroughly in a blender, measure the volume and add sugar in the amount of 2:1 (i.e. half the weight of the puree). I did exactly 100 grams.

In a saucepan combine the chopped tangerines, sugar, and cinnamon. Put on a small fire and cook 10 minutes, stirring often to not burn the bottom. Jam will change color, become more orange and thicker. Remove from heat, discard the cinnamon, transfer to a plate and allow to cool.

While the jam cools. Let's get cooking "cake". To do this, squeeze the juice of oranges and lemon. Almonds to grind into flour and grate the zest from one orange.

Then combine the juice, add the zest and sugar, mix well and pour in the oil. While stirring, sift half of the flour with cocoa and add the ground almonds. Mix well. The rest add the flour gradually, until obtaining a dough about like thick cream. Soda to dissolve 2 tbsp of cold water, pour in the batter and immediately mix well. The dough is a little white, will become thicker and begin to bubble on the surface.

Form (I have 18 cm in diameter) grease with sunflower oil, pour into it the dough and put in a preheated 180-200 degree oven for 30-40 minutes, consider your oven. Check readiness of a wooden stick. Ready "biscuits" allow to cool and carefully remove from the mold (it can be quite fragile). To prepare the jam.

Carefully cut the cake into two parts. Mark the jam part of the lower crust, lay the top, press down lightly and coat the whole cake with remaining jam. To remove the workpiece cake for a few hours in the fridge (I was night).

Before serving, prepare the frosting. To do this, melt 150 grams of chocolate (you can water bath can in the microwave) and add 20 ml of sunflower oil and stir thoroughly. The cake, remove from refrigerator and cover with icing, leaving a little for the label. I put the frosting in a baggie, cut the corner, the inscription "Sacher" and swirls. To remove the cake in the refrigerator to glaze froze.

Before serving, decorate the cake with slices of orange and you can drink) For the recipe thank you DolceVita.