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Place the flour, sugar, baking powder, salt and cocoa in your electric mixing bowl, add in your butter and start stirring at a low speed until it becomes crumbly.
Start stirring in the egg yolks, the consistency should stay crumbly.
Press your mix into the bottom of the tin and up the sides slightly.
Pierce the base with a fork in several places and bake for 15-20 mins
Melt chocolate using the bain marie method (setting a bowl over a pan of simmering water)
Using your mixer combine the sugar and chocolate and add orange zest.
Add the cheese, butter and cocoa and mix on a high speed until it has a creamy consistency.
Stir in the food colouring until it's evenly distributed.
Turn your speed down to low and add the eggs one by one.
Next, add the cooled chocolate and vanilla extract.
Pour your batter on to the cooled crust and make sure it's been evenly distributed
Bake for 45-60 minutes.
Once ready leave to cool on a wire rack preferably over night
Combine the cream cheese, mascarpone, vanilla and sugar in your electric mixer and mix on a medium speed until it's smooth.
Spread on your cake as desired.
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