Chocolate Orange Bars

Votes: 2

Time: 1 hour 30 min.
Complexity: easily
Servings: 24

Nutritional value per serving:

Calories 182, total fat 8 G., saturated fats 5 G., proteins 3 G., carbohydrates 27 G., fiber 1 G., cholesterol 46 mg, sodium 113 mg, sugar 18 G.

These delicate cakes are a perfect way to enjoy the stunning combination of dark chocolate and orange. The bars are made of two layers: a soft chocolate base and a citrus pudding filling on top. Decorate them with powdered sugar and candied orange peel for a stunning holiday treat.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Chocolate base

12 tbsp (165 g) butter, chilled and diced
1.5 cups premium flour
0.5 cup cocoa powder
1/4 cup powdered sugar
1/4 cup granulated sugar
60 g melted bittersweet or semi-sweet chocolate
Fine salt

Orange filling

4 large eggs + 2 large yolks
1.5 cups granulated sugar
1/3 cup sifted premium flour
Fine salt
2 tsp. grated zest + 1 tbsp. freshly squeezed orange juice (about 2 oranges)
0.5 tsp. grated zest + 2 tbsp. l. freshly squeezed lemon juice (about 1 lemon)
Powdered sugar for sprinkling
Thin strips of candied orange peel for garnish, optional

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, cocoa, eggs, lemon zest, semi-sweet chocolate

Cooking the dish according to the recipe:

Warp:

Position a rack in the center of the oven and preheat the oven to 350°F (175°C). In a food processor, combine the butter, flour, cocoa, powdered and granulated sugar, chocolate, and 1/4 teaspoon salt. Process until the mixture is moist and holds together when squeezed, about 1 minute.
Generously spray a 9 x 13-inch (22 x 32 cm) pan with cooking spray. Line the pan with foil, leaving a 2-inch (5 cm) overhang on all four sides, and spray the foil again. Place the crust in the pan and spread it evenly across the bottom, making sure there are no cracks. Bake the crust until it's opaque and only a slight indentation remains when pressed, 25–30 minutes. Remove from the oven and reduce the temperature to 300°F (150°C).

Meanwhile, prepare the orange filling.:

In a large measuring cup or bowl, whisk the eggs, egg yolks, granulated sugar, flour, and a pinch of salt until smooth. Stir in the orange and lemon juices and zest. Pour the filling into the warm crust. Bake until the filling is set, 35–40 minutes.
Let the dessert cool completely in the pan on a wire rack. Once cool, refrigerate for 2 hours or overnight. Remove the dessert from the pan by pulling the foil tabs. Trim the edges and cut into 24 bars. Before serving, dust with powdered sugar and garnish with candied orange peel.

Categories:

recipe / Calorie content of prepared meals / Food processor / Festive dishes / Party Dishes / Desserts / Cakes

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