Orange-Chocolate Chopped Dough Pie

A very tasty and unusual pie made of chopped dough with a chocolate-orange filling, which magically separates into two layers during baking.

Ingredients

• For test:
• Flour - 200 g
• Butter - 100 g
• Sugar - 50 g
• Egg - 1 pc.
• Milk - 1 tbsp. l.
• For filling:
• Small oranges - 2 pcs.
• Lemon - 1 pc.
• Chocolate (at least 75% cocoa) - 50 g
• Butter - 50 g
• Sugar - 140 g
• Eggs - 3 pcs.
• For decoration:
• Orange peel - 1/2 tbsp. l.
• Powdered sugar - 1 tbsp. l.

Directions

1. We prepare products for the test.
2. We put the butter in the refrigerator in advance so that by the time you start cooking it is well chilled.
3. First of all, we prepare chopped dough. Sift flour into a bowl and mix with sugar. Cut the chilled butter into pieces and add to the flour with sugar. Finely chop the butter with a knife, mixing it with flour. Add the egg and cold milk to the flour with chopped butter.
4. Quickly, so that the butter does not melt from the warmth of the hands, knead the dough. Wrap the dough ball in cling film and place in the refrigerator for 15 minutes.
5. Turn on the oven and heat up to 200 degrees.
6. We roll out the dough for the pie on a table sprinkled with flour into a layer. We take a small baking dish (20 cm in diameter). There is no need to grease the mold. We lay out a layer of dough in a mold so as to form the base of the pie with sides.
7. Cover the dough with parchment paper. To prevent the dough from puffing up during baking, we pour a load onto the paper: special balls, beans, peas or small pasta. We put the form with the dough in the oven preheated to 200 degrees. Bake the pie base for 15 minutes.
8. Then we take the mold out of the oven. We remove the parchment with the load. Bake the base for the pie for another 5 minutes so that the bottom is well baked. Then take the pie base out of the oven and leave to cool. Reduce the oven temperature to 170 degrees.
9. At the same time as baking the base for the pie, you can prepare the filling. We prepare all the necessary products.
10. You can take Sicilian oranges with burgundy flesh or regular oranges with orange flesh. The juice of Sicilian oranges will color the bottom of the filling red, and ordinary oranges will not give such an effect, but they are more aromatic.
11. Wash oranges thoroughly with warm water. Using a fine grater, remove the zest from the oranges (only the orange part, as the white peel is bitter).
12. We leave 0.5 teaspoon of orange zest to decorate the finished pie. Mix the rest of the zest with a couple of tablespoons of granulated sugar so that the zest gives off its flavor.
13. Squeeze juice from oranges and lemons. You should get 150 ml of citrus juice.
14. Now break the eggs into a separate bowl. Add sugar to them. Thoroughly mix the eggs with sugar with a fork, but do not beat.
15. Add the zest with sugar to the egg mass and pour in the citrus juice. We mix. Let this mixture sit for 30 minutes.
16. After a while, we'll do the filling again. We filter the egg mixture with citrus filler to get rid of the orange zest. If desired, the zest can be left.
17. Melt chocolate with butter in a water bath. Cool the melted chocolate a little and pour it into the eggs with orange juice. We mix.
18. By now, the base of the pie should have cooled down. Pour the filling into the cooled base. Carefully send the future cake to the oven, preheated to 170 degrees. Bake a pie with chocolate-orange filling for 30 minutes.
19. Take the cake out of the oven and leave it to cool in the mold. At first, the middle of the pie will tremble like jelly, but as it cools, the filling solidifies. We decorate pastries with powdered sugar and citrus zest. Cut the cake when it is completely cool.
20. Enjoy your meal!