Orange Chocolate Torte – a marriage made in culinary heaven.
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 too 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
- 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
- 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.
Yum. Love the idea of Mexican chocolate too – touch of cinnamon with orange. Wow! Nice Tom, darn nice!
Hi June, the substitution of Mexican chocolate really made a nice difference. Here’s to your next Christmas when your on the Oregon coast.
I was going to make three bean soup until I saw this…gosh. This is incredible.
Thanks Charlie, let me know how it goes.
I really enjoy your blog. Your dogs crack me up. So adorable
Thanks Mel, yep Boz and Gracie keep me in stitches daily. I’ll pass along your compliment to them.
How convenient…my partner “fArmando” is celebrating the big 4-0 this month and guess what he is getting for his bday!! He will love this cake seeing as he loves all things chocolate and all things Mexican. Thanks Tom…you never fail to deliver the goods. Now…where did I put that torte pan.
I had been thinking of making something similar with the candied orange peel that has been sitting in the fridge, but my daughter discouraged me; now I have newfound excitement looking at your beautiful torte!
Oh, gee! Chocolate overload and with oranges! I am making one of these for Christmas! Thank you and Darigold for breaking my pre-Christmas dietary resolution!
This looks amazing! Love the addition of the candied orange peel.
There is no better combination than chocolate and orange. This looks fantastic!
Love the printable recipe and the holiday look! Also appreciate that I don’t have to do algebra to post my comment. Math is still an area of opportunity for me.
Renae, I did that just for you. Glad we’re still in touch, perhaps we can plan a rendezvous in 2013. Merry Christmas!
MMMM! What a glorious, festive & appetizing cake drizzled with chocolate! Who wouldn’t love a big piece of this???? I would !!!
xxx
MMMMMMMMMMMMMMM!
hmmmm sounds divine! Will definitely try this recipe , you could also substitute the orange for raspberries it has the same tartness as the orange.
Can’t wait to try it out.
Love your blog and envious of you lovely laid back Island life 🙂
x
Thanks Heather, you are absolutely right, raspberries would be a perfect option for this dessert. And instead of Grand Marnier, I’d substitute the raspberry liqueur Chambord and then cover the torte top with raspberries. Come this July, I’ll let you know how that works. Or should you try it first, being two seasons ahead of me, let me know what you think. Cheers. TC