Petit Chocolat - Orange

I was inspired by a recipe that I saw in a magazine that I subscribe I hardly changed the top that was a pana cotta with saffron pears. I instead pears by oranges. I think that the oranges combine very well with chocolate and I made a orange cream. Another particularity of the batten is that have a cookie consistence , but after having baked it is very soft. A modern style chocolate cake.

For the chocolate drought

4 eggs yolk

5 oz caster sugar

5 oz butter

½ spoonful of fine salt

7oz flour 0000

1 oz bitter cocoa

0,50 oz baking powder

1 Tsp Vanilla essence.

Combine eggs, vanilla and sugar, batten until had a pale mix , add shortening ointment and salt. Sift the flour with the cocoa and baking powder Carefuly mix until aobtain a homegeneoous mix Do not over batten. Reserve in refrigerator at least for three hours and then stretch until having 0,20 in. Cover tins or tapes of 2, in. of diameter. Cook in oven at 356ºF from 12 to 15 min.

For the orange gelatin

1 cup of condensed milk

1 egg yolk

½ cup orange juice

1 spoon butter

In a saucepan take to simmer all the ingredients together and mix al the time . When acquires a creamy consistency retire of the fire and mix 0,14 oz. of

power gelatin without flavor. Mix very well .Put in rectangular molds and leave in to the refrigerator.

Decorate with orange zest cooked in a light syrup.