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1
For the cake: Preheat the oven to 350 degrees F. Butter and flour the bottom and sides of a 9-inch springform pan.
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2
Sift together the flour and baking powder in a bowl.
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3
Whisk the eggs in a mixer fitted with the whisk attachment on high speed until very light and fluffy, about 5 to 6 minutes.
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4
With the mixer on medium, slowly pour in the sugar, and mix until thick and glossy, about 1 to 2 minutes, then stir in the orange zest.
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5
Fold in the sifted flour with a spatula just until incorporateddont overmix.
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6
Pour the batter into the prepared pan, and bake until a cake tester inserted in the center comes out clean, about 20 minutes.
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7
Let the cake cool on a wire rack, then run a knife around the sides of the pan to loosen and unmold.
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8
For the filling: Dissolve the gelatin in 2 tablespoons hot water in a small bowl.
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9
Beat the ricotta and confectioners sugar in a mixer fitted with the paddle attachment on medium speed until smooth, about 2 minutes.
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10
Scrape in the dissolved gelatin and mix to distribute.
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11
Stir in the chocolate and lemon peel with a spatula.
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12
For the syrup: Bring the sugar to a boil with 1 cup water in a small pot.
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13
Boil until reduced by about a quarter, about 2 to 3 minutes.
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14
Remove from heat, and stir in the Grand Marnier.
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15
Let cool slightly.
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16
To assemble: Line the inside of a 9-inch-diameter bowl with plastic wrap, letting several inches of excess wrap drape down the outside.
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17
Cut the cake into three circular layers of equal thickness, using a serrated knife.
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18
Line the bottom of bowl with one cake slice, pressing to fit, and brush with some of the syrup to soak it evenly.
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19
Fill half of the cavity of the bowl lined with the cake with some of the filling.
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20
Fit another cake layer on top of the filling, pressing to fit snugly to the sides of the bowl, then brush with more syrup.
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21
Continue to fill the cavity with the remaining filling, and fit the final layer flat on top.
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22
Soak the last layer with the remaining syrup.
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23
Fold the excess plastic wrap over the top, and weight top with a heavy plate.
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24
Chill overnight, or until the filling is set; if filled with ice cream, set in the freezer.
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25
For the glaze: Sift the confectioners sugar into a large bowl, and whisk in the lemon juice to make a smooth, spreadable glaze.
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26
If necessary, add a little more confectioners sugar or some water to get the correct consistency.
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27
Remove the cake from the bowl and unwrap.
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28
Invert with dome up on a cake plate or stand.
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29
Spread the glaze over the top of cake, and let it slide down the sides, guiding it with a spatula to cover the cake completely.
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30
Let the glaze set at room temperature before serving.
