Gingerbread-Style Cake

Sift together rye flour, wheat flour, spice mix and yeast.
Mix the whole eggs with the chestnut honey. Add the milk, cream, melted butter and chopped candied oranges.
Gradually add in the sifted dry ingredients, mixing all the while.
Line the cake tin with baking paper. Pour the cake batter into the tin.
Cover it with cling film and refrigerate for 12 hours.
Bake at 160°C for 40 minutes.
Turn out the cake and place it on its side on a rack so that it retains its shape and leave it to cool.
Place it in the freezer for approx. 1 hour to make it easier to coat with glaze

Melt the ORIADO 60% chocolate at 45°C and add the grape seed oil and chopped roasted hazelnuts.
Mix together.
Use this glaze at 35°C.

Melt the ORIADO 60% chocolate.
Reheat the cream. Pour a third over the melted chocolate.
Mix vigorously with a spatula so its center looks elastic.
Add another third the same way.
Then incorporate the final third using the same method.
Blend with an hand blender until the emulsion is perfect.
Leave to stiffen in the refrigerator, preferably for 12 hours.
Fill two piping bags, one with a plain round 12mm nozzle and the other with a fluted 10mm nozzle.

Dip the frozen cake in the oil-based glaze. Pipe the ganache onto the cake. Decorate with chocolate pieces, orange zest, star anise and so on.
This gingerbread cake should be eaten at room temperature at least 3 hours after it has been made.