Orange Burst Chocolate Torte: Coco Loco Good
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.
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.
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
- 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
- 3 oz. semi-sweet chocolate
- 3 tablespoons Butter
- 2 tablespoons orange liqueur or orange juice
- Preheat oven to 375°.
- Butter and flour 9-inch spring-form pan or cake pan.
- Combine two chocolates and butter in top of double boiler; place over hot water and melt.
- Stir in orange liqueur, orange zest, and remove from heat.
- 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.
- In a separate bowl, whip egg whites and salt until stiff but not dry; gently fold into batter.
- Pour into prepared pan and bake 20 minutes.
- DO NOT OVERBAKE.
- The sides should be set and the center still creamy. Cool torte 10 minutes in pan; remove to rack to cool.
- For glaze, melt chocolate and butter; add orange liqueur. Cool to room temperature.
- Spread glaze on cake, icing sides
- Refrigerate until served.
- Serve torte at room temperature.
Any finely ground nuts will work. Grand Marnier is a nice addition and as are candied orange peels.