Orange Burst Chocolate Torte: Coco Loco Good

Orange Burst Chocolate Torte: Coco Loco Good

Orange Chocolate Torte – a marriage made in culinary heaven.chocolate orange torte slice

Still basting my blog posts (and myself) in butter this week, I came across a recipe on the Darigold site that spoke–no, make that shouted– to me: orange burst chocolate torte.  As a man enamored with culinary combinations, the promise of chocolate chased by little orange salvos prompted me to stop, read, make, eat and share this most satisfying dessert.

chocolate orange torte cake plate

I had trouble staving off my dessert-driven friends from eating the last piece as I needed to have at least one photo posted to prove I actually made the thing.  The whimpering and frowning  faces were to much; I caved in and the incoming forks made quick work of the last wedge of wanton chocolate awesomeness.

chocolate orange torte sauce

Not a problem, I’ll whip up another torte, and since yesterday was 12-12-12 and my friend Brian, born in 56 and turning 56, I knew he needed some chocolate to celebrate the timely milestone. Now I better find my camera’s battery charger real soon or this post will showcase nothing more than a smudged cake plate of chocolate swirls.

Orange Burst Chocolate Torte

Recipe Type: Dessert
Cuisine: American
Author: Tom Conway, adapted from Darigold.com
Prep time:
Cook time:
Total time:
Serves: 12
Enlisting Orange and Chocolate to make a dreamy creamy torte with little flour and lots of flavor and presence.
Ingredients
  • TORTE
  • 5 oz. squares semi-sweet chocolate, cut up
  • 3 oz. Mexican chocolate (one disk of Ibarra or Abuelita)
  • 1 cup blanched almonds, finely ground
  • 1/2 cup (1 stick) Darigold Butter
  • 1/3 cup sugar
  • 1/4 cup orange juice or orange liqueur
  • 1 orange, zest
  • 3 tablespoons orange juice or orange liqueur
  • 4 1/2 tablespoons flour
  • 1/8 teaspoon salt
  • 3 eggs, separated
  • GLAZE
  • 3 oz. semi-sweet chocolate
  • 3 tablespoons Butter
  • 2 tablespoons orange liqueur or orange juice
Instructions
  1. Preheat oven to 375°.
  2. Butter and flour 9-inch spring-form pan or cake pan.
  3. Combine two chocolates and butter in top of double boiler; place over hot water and melt.
  4. Stir in orange liqueur, orange zest, and remove from heat.
  5. Beat egg yolks and sugar until thickened; add chocolate slowly and blend well. Combine flour and almonds; fold into egg yolk mixture and add liqueur or juice.
  6. In a separate bowl, whip egg whites and salt until stiff but not dry; gently fold into batter.
  7. Pour into prepared pan and bake 20 minutes.
  8. DO NOT OVERBAKE.
  9. The sides should be set and the center still creamy. Cool torte 10 minutes in pan; remove to rack to cool.
  10. For glaze, melt chocolate and butter; add orange liqueur. Cool to room temperature.
  11. Spread glaze on cake, icing sides
  12. Refrigerate until served.
  13. Serve torte at room temperature.
Notes

Any finely ground nuts will work. Grand Marnier is a nice addition and as are candied orange peels.

 

 



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