Chocolate Shells Filled with Orange Cream

In a medium bowl, add the semi-sweet chocolate and the vegetable oil. 

Place it in the microwave on high power and melt it in 30 second intervals. 

Stir during these intervals until the chocolate is completely melted.

Now, cover the outside of a cupcake tray with pieces of aluminum foil.

Then, add the melted chocolate gently, take it to the fridge and let it chill for 10 minutes.

In a large bowl, add the eggs, the refined sugar, the vegetable oil and beat everything very well with an electric mixer until it becomes foamy.

Add the milk, the lemon zest, the lemon juice, the wheat flour and beat again until combined. 

Next, add the baking powder and mix gently.

Transfer this batter to a large baking pan lined with parchment paper. 

Take it to a preheated oven at 180° C (350° F) and bake it for 30 minutes. 

In a large saucepan over medium to low heat, add the orange juice, the sugar and stir until the sugar dissolves.

Next, dissolve the cornstarch in the water, add it to the saucepan and keep stirring until it thickens and turns into a cream.

Stop stirring and let it cool to room temperature.

Now, in a large bowl, add the whipping cream, the powdered sugar and the orange juice. 

Beat everything very well with an electric mixer until stiff peaks form.

Next, cut the cake we baked into the shape of the chocolate shells we prepared earlier.

To assemble the dessert, take the chocolate shells. 

Fill them with the whipped cream we prepared and make a hole in the center of each one. 

Then, add the orange cream, cover with a little more whipped cream and add the cake circles we cut out. 

Take all the chocolate shells to the fridge and let them chill for at least 1 hour.   

Serve.