Chocolate Orange Bars

Ingredients:

Chocolate base

• 12 tbsp (165 g) butter, chilled and diced
• 1.5 cups premium flour
• 0.5 cup cocoa powder
• 1/4 cup powdered sugar
• 1/4 cup granulated sugar
• 60 g melted bittersweet or semi-sweet chocolate
• Fine salt

Orange filling

• 4 large eggs + 2 large yolks
• 1.5 cups granulated sugar
• 1/3 cup sifted premium flour
• Fine salt
• 2 tsp. grated zest + 1 tbsp. freshly squeezed orange juice (about 2 oranges)
• 0.5 tsp. grated zest + 2 tbsp. l. freshly squeezed lemon juice (about 1 lemon)
• Powdered sugar for sprinkling
• Thin strips of candied orange peel for garnish, optional

Preparation:

1. Warp:
   
   Position a rack in the center of the oven and preheat the oven to 350°F (175°C). In a food processor, combine the butter, flour, cocoa, powdered and granulated sugar, chocolate, and 1/4 teaspoon salt. Process until the mixture is moist and holds together when squeezed, about 1 minute.
2. Generously spray a 9 x 13-inch (22 x 32 cm) pan with cooking spray. Line the pan with foil, leaving a 2-inch (5 cm) overhang on all four sides, and spray the foil again. Place the crust in the pan and spread it evenly across the bottom, making sure there are no cracks. Bake the crust until it's opaque and only a slight indentation remains when pressed, 25–30 minutes. Remove from the oven and reduce the temperature to 300°F (150°C).
3. Meanwhile, prepare the orange filling.:
   
   In a large measuring cup or bowl, whisk the eggs, egg yolks, granulated sugar, flour, and a pinch of salt until smooth. Stir in the orange and lemon juices and zest. Pour the filling into the warm crust. Bake until the filling is set, 35–40 minutes.
4. Let the dessert cool completely in the pan on a wire rack. Once cool, refrigerate for 2 hours or overnight. Remove the dessert from the pan by pulling the foil tabs. Trim the edges and cut into 24 bars. Before serving, dust with powdered sugar and garnish with candied orange peel.