Chocolate and Orange Tart

Sand the margarine with the powders and finally add the eggs to complete the dough.

Roll out between two sheets of parchment paper to a thickness of 3 mm and chill in the freezer. Line the perforated rings of 3.5 cm.

Poke holes in the base to ensure even baking; cover the base with a layer of about half a centimeter of Caravella Ante Forno Cacao.

Place all the ingredients, except the dark chocolate chips, in a stand mixer and whip for 4 minutes. Finally, add the dark chocolate chips.

Transfer the mixture into the cake pans.

Bake in a convection oven at 170°C for about 35-40 minutes.

Once baking is complete, let the cake cool, level the surface if necessary, and lightly moisten the surface with Cointreau syrup.

Then cover with a layer of Caravella Cover Cacao and decorate with toasted almond sticks and candied orange.