Ingredients for the tart dough:

• ½ cup (110 g) butter, softened
• ½ cup (100 g) sugar 2 cups (230 g) all-purpose flour
• 1 egg
• 2 tablespoons unsweetened cocoa
• Ingredients for the citrus filling:
• 2 cups (440 g) granulated sugar
• 4 large eggs
• ½ cup (1.2 dl) orange juice
• ¼ cup (0.6 dl) lemon juice
• Grated peel of 2 oranges
• 3 tablespoons all-purpose flour
• 1 teaspoon baking powder

Ingredients for the chocolate frosting:

• ½ cup (1.2 dl) heavy cream or whipping cream
• 7 oz (200 g) semisweet chocolate (40-50% cocoa)

Method:

• Line the bottom of a springform pan of 9 inches (23 cm) diameter with greaseproof or other non-stick paper and grease the sides of the pan.
• Using an electric mixer, cream the softened butter and sugar.
• Add flour and cocoa powder, and finally the egg.
• Reserve in the fridge for a few hours or more.
• Preheat oven to 350 deg F (Gas mark 4 or 180 deg C).
• Using your fingers, pat down half of the tart dough into the bottom of the springform pan (not the sides); keep the rest frozen until next time.
• Bake at 350 degrees for about 7 minutes.
• For the filling, mix sugar and egg for 2-3 minutes with an electric mixer.
• Add lemon juice, orange juice, grated orange peel, flour and baking powder, and mix well.
• Transfer to the springform and bake at 250 deg F for about 30 to 40 minutes.
• A wooden pick inserted in center should come out clean.
• Using a knife, loosen carefully the cake from the sides of the springform pan.
• Let the tart cool to room temperature in the pan.
• For the chocolate frosting, heat the cream almost to a boil, add chopped chocolate, and stir until smooth.
• Let it cool until it thickens.
• Spread the chocolate frosting evenly on top and sides of the tart.

Variations:

• Instead of lemon, you may use 2 limes and grated lime peel, and reduce the amount of orange peel accordingly.

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