350 g. dark chocolate with 50% -55% cocoa, chopped
180 g. cow butter (at room temperature until softened)
50 g. caster sugar + extra for dusting
4 egg whites
50 g. white sugar, crystalline
Zest from 2 oranges
Melt the chocolate in a bain marie (ie in a stainless steel bowl put on top of a pan with boiling water), while stirring frequently.
Let it come to low temperature.
Meanwhile, place in a bowl the butter with the icing sugar and beat with a whisk or a hand mixer until it turns to a light, fluffy mixture.
Add the melted chocolate, orange zest and stir carefully.
Put the egg whites with the granulated sugar in the mixer and beat with a whisk until a stiff and glossy meringue. Incorporate the meringue to the previous mixture, stirring gently. Pour the mixture into a metal tart mold diameter 24 cm. And leave in the fridge for 3 hours to stabilize.
To xeformaroume, dip the mold in hot water until 2/3 and invert on a serving platter. Garnish the surface of the cake with grated chocolate and sprinkle with a little powdered sugar.
Sweet is suitable for gluten-free diet, however, recommended to those who suffer from Celiac disease and are intolerant to gluten obtain certified powdered sugar from shops with organic food, as this trade is likely to be manufactured and packaged in factories that manage flour . Alternatively, we can grind granulated sugar in a food processor until as fine as possible.