PREPARATION

Preheat oven to 180 °C circulating air.

Melt chocolate and butter over a water bath.

Separate eggs, beat egg whites with a pinch of salt until stiff.

Whip sugar and egg yolk for 2-3 minutes until light. Add chocolate butter mixture, gingerbread spice and flour and stir in.

Fold in the egg white and stir the mixture to a smooth dough.

Put into a greased springform pan (26 cm) and bake in a hot oven for about 25 minutes.

Take out of the oven and let cool down.

Peel and fillet the orange. Heat the honey in a pan over medium heat, add oranges and Underberg and caramelize while stirring constantly.

Serve the chocolate tart with oranges and e.g. some powdered sugar.

Preparation time: 60 minutes
Nutritional values per piece (for 8 pieces): 431.8 kcal / 1794.5 kJ

• 30,7 g carbohydrates
• 4.7 g protein
• 31,1 g fat

INGREDIENTS

For 1 tart

For the tart

• 200 g chocolate (dark chocolate)
• 200 g butter
• 4 eggs
• 180 g sugar
• 3 tablespoons honey
• 1 pinch of salt
• 1 tsp. gingerbread spice

For the oranges

• 1 orange
• 2 tablespoons honey
• 2 cl Underberg
• Powdered sugar