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" VIEW MORE RECIPES   Photo: Ellen Silverman  Cake:   2 3/4 cups cake flour  2 1/4 cups granulated sugar, plus extra for assembling the cake  1 tbsp. plus 1 tsp. baking powder  1/2 tsp. salt  2 tbsp. grated orange zest  8 large egg yolks  1 tbsp. pure vanilla extract  1 cup plus 3 tbsp. milk  1 cup (2 sticks) unsalted butter, at room temperature   Orange Syrup:   1/2 cup water  1/3 cup granulated sugar  1/2 cup orange juice   Ricotta Cream:   1/2 cup heavy cream  1 cup whole milk ricotta cheese  1/4 cup confectioners&amp;#039; sugar, sifted  1/3 cup bittersweet chocolate, finely chopped  1/4 cup candied orange peel, finely diced   Ganache:   2 cups heavy cream  8 oz. semi-sweet chocolate, chopped  8 oz. bittersweet chocolate, chopped    To make the cake, preheat the oven to 325\u00B0F and set the oven rack in the center of the oven. Brush a 9-inch springform pan with oil. Line the bottom with a round of parchment paper, and the sides with a parchment collar about 1 inch taller than the pan. Sift the flour, sugar, baking powder and salt together into a medium bowl. Add the orange zest and toss with your hands to distribute evenly. In a separate bowl, whisk together the yolks, vanilla and 1/4 cup of the milk to blend; set aside. Beat the butter with an electric mixer on medium speed until creamy, about 5 minutes. Add the dry ingredients and stir to incorporate, then mix on medium speed for 2 minutes until fully combined. Turn the mixer to low speed, and with the mixer running, add the remaining milk. Increase the speed to medium and mix 30 seconds. Scrape down the sides and bottom of the bowl. Add 1/3 of the egg yolk mixture and mix on medium speed for 20 seconds; scrape down the bowl. Repeat this twice more to incorporate all of the egg yolk mixture, scraping down the bowl between additions. Pour batter into the prepared pan and bake until the top of the cake is golden brown and a skewer inserted in the center comes out clean, about 1 hour 25 minutes. Let cool in the pan on a wire rack for 20 minutes. Then run a knife around the cake, remove the sides of the pan, and let cool completely. To make the orange syrup, combine the water and sugar in a saucepan, bring to a boil, reduce the heat and simmer 5 minutes. Remove from heat and add the orange juice; set aside. To make the ricotta cream, whisk the cream to medium peaks. In a separate bowl, whisk together the ricotta, confectioners&amp;#039; sugar, chocolate and orange peel until combined. Fold in the whipped cream; set aside. To make the ganache, heat the cream in a saucepan to boiling. Remove from heat, add the chocolates and whisk until smooth. Let cool to room temperature. To assemble the cake, remove the bottom of the springform pan, and the parchment paper from the cake. With a long serrated knife, trim the top, bottom and sides of the cake, to remove browned edges. Cut into 3 layers. Dust a large serving plate with granulated sugar. Place one cake layer on the plate. Brush with orange syrup and spread with a thin layer (about half) of the ricotta cream. Set the next layer on top, brush with syrup, and spread with the rest of the ricotta cream. Set the third layer on top and press gently to create a flat, even top. In a standing mixer, beat the ganache until thickened and lightened in color, about 5 minutes. With an offset spatula, ice the top and sides of the cake with a very thin layer of ganache (a crumb coat) to seal the cake and set the crumbs, being careful not to add crumbs to the bowl of ganache. Refrigerate the cake 20 minutes to set. Then spread with a second, finishing layer of ganache. Refrigerate at least 1 hour before serving. Serves 10 to 12.  Click here to read &amp;quot;The Sweet Touch&amp;quot; article. "^^<http://www.w3.org/2001/XMLSchema#string>
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