Truffle pie with candied celery

Cut the celery stalks in half, place them in a saucepan, add 100 ml of water and 100 g of sugar, put on the heat, bring to a boil, and simmer for about twenty-five minutes. Let it cool and place it at the bottom of a 22 cm diameter mold.

Melt chocolate with butter in a water bath. Separate the egg whites from the yolks and beat them separately with the remaining sugar. Add the yolks to the chocolate, mix, then gently fold in the egg whites, mix again, and pour into a mold with celery.

Bake at 180 degrees for half an hour, let cool, and decorate with orange slices on top.