Chocolate Orange Torte Recipes

CHOCOLATE ORANGE TORTE

Steps:

• In a large heavy saucepan, stir chocolate chips and butter until melted. In a small bowl, beat egg yolks until lemon-colored. Gradually stir in warm chocolate mixture; return all to the pan. Cook and stir over medium heat until mixture reaches 160°. , Remove from the heat. Stir in confectioners' sugar until blended. Place 1/2 cup in a small bowl; pour remaining chocolate mixture into a small bowl for filling. Cover each bowl with a paper towel. Let stand for up to 1 hour or until soft-set. , For truffles, roll the 1/2-cup portion into 12 balls. Roll in sprinkles or pecans. Cover and refrigerate until serving., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine flour, cocoa, baking powder, baking soda and salt; gradually add to creamed mixture alternately with water. , Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely., For frosting, in a microwave-safe bowl, combine the butter, chocolate chips and 1/3 cup milk; microwave until melted. Whisk in extract until smooth. Gradually whisk in confectioners' sugar. , Transfer to a large bowl. Place in a large bowl of ice water. With a hand mixer, beat on medium speed until stiff peaks form, about 7 minutes; set aside. , For filling, gradually add enough of the remaining milk to reserved chocolate mixture, beating until it achieves spreading consistency., Place one cake layer on a serving plate; spread with half of the filling. Repeat layers. Spread 2-2/3 cups frosting over top and sides of cake. Using a #195 star tip, pipe the remaining frosting into 12 rosettes on top of cake. Place a truffle on each rosette. Press chocolate sprinkles onto sides of cake. Store in the refrigerator.

ORANGE CHOCOLATE TORTE

Steps:

• Line an 8-in. square baking dish with parchment paper; coat paper with cooking spray and set aside., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. In a small bowl, combine the chocolate syrup, water, orange liqueur and orange zest. Combine the flour, cocoa, baking soda and salt; add to creamed mixture alternately with water mixture., Pour into prepared dish. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., Split cake in half horizontally; sprinkle cut sides with orange liqueur. Place bottom layer, cut side up, on a serving plate; spread with marmalade. Top with remaining layer, cut side down., For frosting, in a heavy saucepan, combine cream and corn syrup. Bring to a boil, stirring constantly. Remove from the heat. Stir in chocolate chips until melted. Cool to room temperature; stir until smooth. Spread over top of cake. Garnish with kumquats if desired.

FRENCH CHOCOLATE ORANGE TRUFFLE TART

Steps:

• In a small bowl, mix together the flour, sugar, and salt.
• Using a pastry cutter, large-tined fork, or a food processor on pulse setting, cut the chilled butter into the flour until it resembles coarse sand with a few pea-sized pieces of butter still visible.
• Sprinkle the cold water onto the mixture and mix gently a few times, just until it forms a ball that holds together.
• Separate the dough into 2 balls, flatten slightly into thick disk shapes, wrap in plastic wrap, and chill for a few hours before working with it.
• Preheat the oven to 375 F.
• Roll and trim the dough to make a circle large enough to fit a 10-inch fluted tart pan.
• Fit the circle into the bottom and up the sides of the pan.
• Line the dough with pie weights or dried beans and bake for 15 minutes.
• Remove the pie weights and bake the shell for an additional 5 minutes.
• Set aside the pastry shell, still in the tart pan, to cool.
• In a small saucepan set over low-medium heat, bring the cream and orange zest to just simmering.
• Remove it from the heat and stir in the chocolate, Grand Marnier, and vanilla until the mixture is smooth and the chocolate is completely incorporated.
• Whisk a small amount of the hot chocolate cream into the beaten eggs.
• Transfer the tempered egg mixture back into the hot chocolate cream and whisk the mixture until it is smooth.
• Pour the orange chocolate filling into the prepared pastry and bake at 375 F for 18 to 25 minutes, until most of the filling is set and only the center jiggles slightly when the tart is moved.
• Allow the tart to cool in the pan on a wire rack for 15 minutes. Remove the tart ring and chill the tart in the refrigerator before serving.
• Slice and enjoy.

VEGAN CHOCOLATE - ORANGE TORTE

Steps:

• Preheat to 350°F and line a 9" springform pan with parchment.
• Whisk together flour, cocoa, sugar, baking soda, salt, baking powder and ground almonds.
• In a separate bowl, whisk together the orange juice concentrate, oil, zest, vinegar, vanilla and almond extracts.
• Pour into the dry mixture and whisk until the batter is smooth.
• Pour the batter into the prepared pan.
• Rotate the pan to level the batter and tap it lightly on the counter. Bake for 43 to 45 minutes.
• Cool in the pan for 10 minutes, then invert onto a rack.
• Sprinkle cake with 1 tbsp ground almonds and cool completely.
• When cool, sprinkle serving plate with remaining almonds and invert cake onto it. Set aside while preparing glaze.
• Glaze / Topping:.
• Combine orange zest, orange juice concentrate and chocolate in a small saucepan and melt gently over low heat.
• Stir in oil, flavoured stevia and salt.
• Pour into a bowl and let sit 15-20 minutes to thicken before use.
• Pour glaze over the cake and sprinkle generously with flaked almonds.