Orange and intense chocolate tart

1. Beat the egg yolks with sugar #1, eggs until they reach the ribbon stage.
2. Separately, beat the egg whites with inverted sugar and sugar #2 that has been heated to 40°C.
3. Add the first batter to the egg whites and add the flour and cocoa powder previously sifted.
4. Spread in a silicon mould 60x40cm 8mm height.
5. Bake at 220°C for 7 to 9 minutes.

1. Mix all together.
The punch should be at 32-33°Brix.

1. Cut oranges into cubes.
2. Mix sugar with pectin, and add to the orange.
3. Cook it at 106°C.
4. Let it cool down at 4°C and add the candied orange.

1. Make an English sauce with the milk, cream, egg yolks and sugar.
2. Pour over the chocolate and make an emulsion using a hand blender.
3. Let it cool down at 4°C.