Preparation

1. Preheat the oven to 190 degrees Celsius.

2. Prepare the crust: In a bowl put the butter and sugar and beat them in a hand mixer until a uniform mixture is obtained. Add the flour and stir until forming thin crumbs. Transfer the crumb mixture to the pan and fasten it to the bottom and sides, forming a thick crust.

3. Put the crust in the oven, bake until golden brown for about 12 minutes and remove.

4. On top of the hot crust sprinkle the chopped chocolate. Wait about 1 minute until the chocolate melts and spread it gently and evenly on top of the crust. Let the crust cool completely.

5. Prepare the filling: In a small bowl sprinkle the gelatin over a few teaspoons of cold water. Set aside to soften.

6. Meanwhile, in a medium bowl, whisk together the yolks with the sugar, until a light and thick mixture is obtained. Add the cream cheese and keep whisking until you get an airy texture.

7. In a saucepan with a thick bottom, bring the sweet cream to a boil along with the orange zest and the orange juices. Whisk in the gelatin that has softened and dissolve it in the mixture. Remove from heat and set aside for 5 minutes to let the flavors absorb.

8. While stirring incessantly in a whisk, pour the cream and orange mixture over the cheese mixture in a thin stream — the current must be thin to ensure a slow comparison of temperatures and ensure that the yolks do not crystallize. When the mixtures are consolidated, let the filling cool.

9. The filling that has cooled is poured on top of the chocolate-covered crust. Straighten the surface of the filling, cover the pie and refrigerate for at least 6 hours and preferably overnight. Serve cold.