Low difficulty – preparation 20 minutes – rest 30 minutes – cooking 55 minutes
Ingredients for 8 portions
For the chocolate shortcrust pastry: 300 g of flour 180 w | 30 g of bitter cocoa powder| 200 g of butter | 135 g of powdered sugar| 70 g of yolks | 1 g of vanilla pods
For the brownies mixture: 100 g of flour 180 w | 50 g of bitter cocoa powder| 2 g of salt | 140 g of butter| 300 g muscovado sugar | 130 g of eggs | 1 g of vanilla pods
For stuffing: 100 g of chocolate chips | 200 g of orange marmalade
To complete: An orange | Jelly for sweets to taste
1. We work together, as quickly as possible, all the ingredients for the chocolate pastry. Once a homogeneous mixture is obtained, wrap it in plastic wrap and let it rest in the refrigerator for at least 30 minutes.
2. Put the eggs, muscovado sugar and vanilla in a saucepan. Stir with a whisk until a smooth mixture is obtained. Let’s move it to the planetary mixer and operate the machine to mount it slightly.
3. When the mixture is semi-assembled, turn the machine off and incorporate the sifted flour and bitter cocoa by hand, salt and butter previously melted. We mix everything well with a spatula.
4. Roll out the pastry with a rolling pin and coat a buttered tart mold. We prick the bottom with a fork and spread the jam. Then pour the brownies mixture.
5. Complete with the chocolate chips and bake the cake in the oven at 180 degrees for 45-50 minutes. Once cooked, let it cool and then polish it with cake jelly.
6. With a potato peeler, make some orange peel and cut them into thin strips. We cut the orange into wedges, which we will dry on absorbent paper so as not to moisten the cake too much.
7. In the center of the tarte, in the part that after cooking tends to deflate, we put the orange wedges and also polish the fruit with the jelly. We decorate with orange peel.