For the dough,
6 large eggs, separated and whipped to a meringue-like consistency
1/2 cup all-purpose flour (90g)
1/2 cup confectioner's sugar (60g)
1/8 teaspoon salt
For the filling,
1/2 cup candied orange peel, finely chopped (90g)
1 cup ricotta cheese, strained (90g)
1/2 cup all-purpose flour (90g)
1/4 cup milk (60ml)
For the topping,
200g of dark chocolate, broken into pieces
1 cup confectioner's sugar (170g)
Confectioner's sugar and cherry preserves for decorating
For the dough,
6 large eggs, separated and whipped to a meringue-like consistency
1/2 cup all-purpose flour (90g)
1/2 cup confectioner's sugar (60g)
1/8 teaspoon salt
For the filling,
1/2 cup candied orange peel, finely chopped (90g)
1 cup ricotta cheese, strained (90g)
1/2 cup all-purpose flour (90g)
1/4 cup milk (60ml)
For the topping,
200g of dark chocolate, broken into pieces
1 cup confectioner's sugar (170g)
Confectioner's sugar and cherry preserves for decorating
Preheat the oven to 400°F (quente)
Grease a 26.5 cm x 40 cm baking dish with butter and set aside
Prepare the dough: in a stand mixer, whip the egg whites until they form stiff peaks
With the machine running, gradually add the flour, then fold in the sugar and salt
Add the yolks and mix for 10 minutes more
Transfer to the prepared baking dish and bake at 400°F (quente) until golden and set (about 25 minutes)
Let cool, then remove from pan and cut into 40 squares of 5 cm each
Make the filling: in a large bowl, combine all ingredients
Spread the filling over 20 squares and cover with another square, forming a sandwich
Prepare the topping: in a heatproof bowl set over hot water (not boiling), melt the chocolate while stirring delicately
Spill the melted chocolate over the sides of the cake squares
Dust with confectioner's sugar and decorate with cherry preserves, then refrigerate for 1 hour before serving
Yield: approximately 194 calories per piece
