Chocolate tart with orange sorbet, filleted oranges in caramel sauce and a white chocolate truffle praline

Ingredients for 5 servings:

• 200 g butter
• 200 g chocolate, 60%
• 100 g chocolate, 70%, chopped
• 100 g powdered sugar
• 4 eggs
• 1 pkt. chocolate pudding powder
• 1 packet of orange sugar
• Fat for the mold
• 100 g sugar
• 6 tbsp water
• ½ orange zest
• ½ liter orange juice
• ½ lemon(s), juice
• 2 egg whites
• 2 cl orange liqueur
• n. B. Orange flavor
• e.g. mint
• 2 oranges
• 2 tbsp thyme honey
• 1 tbsp brown sugar
• 1 ½ tbsp butter
• 20 cl orange liqueur
• 200 ml orange juice, adjust as needed
• 30 g butter for the white chocolate truffles (for 12 – 15 pieces):
• 80 g crème fraîche
• 225 g white chocolate coating
• 1 tbsp orange liqueur
• Orange zest
• Orange flavor, a few drops
• 100 g white chocolate
• 50 g butter

Instructions

Working time approx. 50 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 26 minutes; Total time approx. 3 hours 16 minutes

from the show “The Perfect Dinner” on VOX from 04.02.2025

For the chocolate tart, melt the butter and 60% chocolate in the oven at 45°C and then mix well. Mix the remaining ingredients – except for the chopped chocolate – in a bowl. Once the melted chocolate has cooled, stir it into the egg mixture and beat the mixture well. Finally, fold in the chopped chocolate. Pour the mixture into a greased dish (approx. 24 cm in diameter) and bake in a preheated oven at 175°C (top/bottom heat) for approx. 26 minutes. For the orange sorbet, briefly boil the sugar, water, and orange zest and then let it cool. Beat the egg whites until stiff peaks form. Once the sugar mixture has cooled, combine it with the orange juice, lemon juice, orange liqueur (optional), and the beaten egg whites. Flavor with orange flavoring and finely chopped mint, if desired. Pour the mixture into an ice cream maker. Alternatively, place in the freezer and stir every 60 minutes to achieve a creamy consistency. For the oranges in caramel sauce, fillet the oranges and remove all the white pith. Drizzle the fillets with thyme honey and set aside. Melt the butter and sugar in a pan and caramelize over medium heat, stirring constantly. Deglaze with orange liqueur and add orange juice as needed, stirring constantly to avoid lumps. Add the orange segments to the caramel sauce and let it sit until ready to serve. For the white chocolate truffle pralines, briefly bring the butter and crème fraîche to a boil, but quickly remove from the heat. Add the chopped chocolate and stir until melted. Add the orange liqueur, orange zest, and a few drops of flavoring, if desired. Spread the mixture into a shallow dish. Place in the freezer for at least 2-3 hours. Once the mixture has become malleable, form it into balls and quickly freeze them for a few more hours. For the glaze, gently melt the white chocolate with the butter. Briefly dip the chocolates in the glaze with a spoon and return them to the freezer until ready to serve. Michaela prepared this recipe as a dessert on the show “The Perfect Dinner” – Day 2 in the Palatinate region on Tuesday, February 4, 2025.