Sift the flour. Butter, cut into pieces, put in the flour and hands grind into crumbs. Add yolk, sour cream and sugar.

Knead a smooth dough, slightly sticky. Wrap it in clingfilm and put into the refrigerator for 20 minutes.

Preheat the oven to 180°C. the Bottom of the form put a circle of parchment, to close the sides. Chilled the dough in the form (d=22) to make bumpers ~3 cm.

Put on the dough cut from a parchment circle and pour the beans

Place in oven and bake for ~ 25 min. If the paper with the beans the dough is not cooked (like me), then return to the oven without the beans for 10-15 minutes.

Cool the base to room t: soak Gelatin with cold boiled water (~50-70 ml - I on eyes that were completely covered with gelatin) Leave for 10 minutes. From one orange to remove the fine grater zest: Squeeze properly from all oranges juice ( with pulp):

Pour it into a small pan, add 2 tsp of powdered sugar and stir to dissolve the powder. Gelatin put on the stove and warmed until it dissolves but do not boil! Allow to cool a little, add the juice + zest and stir - obtained liquid mass is left to cool to room t. We take our base and thoroughly with a cooking brush grease the bottom and sides protein (future jelly soaked into the cake-base) and pour the orange juice at room temperature.

Put in the refrigerator until fully cured jelly - not less than 4-6 hours, Prepare the chocolate coating.Heat cream almost to a boil, put the chocolate, butter and stir until smooth. Let it cool almost to room temperature, and then cover it with a sand-based jelly.

Put in the fridge for 4 hours. Sprinkle top with grated chocolate.