CHOCOLATE ORANGE TORTE
This eye-catching dessert takes the cake at any holiday gathering. Chocolate truffles on top are a fantastic finishing touch.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 23
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.
Nutrition Facts : Calories 977 calories, Fat 54g fat (31g saturated fat), Cholesterol 241mg cholesterol, Sodium 621mg sodium, Carbohydrate 122g carbohydrate (95g sugars, Fiber 5g fiber), Protein 10g protein.
ORANGE CHOCOLATE TORTE
This impressive torte is doubly delicious with chocolate in both the batter and frosting. Orange marmalade adds a bit of tartness.-Nancy Mueller, Menomonee Falls, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 9 servings.
Number Of Ingredients 20
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.
Nutrition Facts : Calories 412 calories, Fat 15g fat (9g saturated fat), Cholesterol 72mg cholesterol, Sodium 188mg sodium, Carbohydrate 66g carbohydrate (51g sugars, Fiber 2g fiber), Protein 4g protein.
ORANGE TART WITH CHOCOLATE SAUCE
What is better than oranges and chocolate? This tart recipe combines them both with a wonderful filling and a shortbread crust.
Provided by zack1995
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 3h30m
Yield 10
Number Of Ingredients 19
Steps:
- Beat butter and confectioners' sugar in a bowl using an electric mixer until light and fluffy, about 3 minutes. Pour in orange extract; mix thoroughly to combine, about 1 minute. Mix in sifted flour a little at a time until thoroughly combined. Cover crust mixture with plastic wrap; chill for 1 hour.
- Preheat the oven to 325 degrees F (165 degrees C).
- Place chilled dough on a lightly floured work surface. Roll with a lightly floured rolling pin to 1/3-inch thickness.
- Line a 10-inch (1-inch high) tart pan with the dough; prick with a fork.
- Mix cream cheese, sifted confectioners' sugar, ricotta cheese, mascarpone cheese, and flour in a bowl using an electric mixer on medium speed, scraping the bottom of the bowl with a rubber spatula after each addition. Add eggs, egg yolks, and heavy cream at the same time and mix thoroughly. Stir in vanilla extract. Pour filling mixture into prepared crust.
- Bake in the preheated oven for 1 hour.
- While the tart is baking, combine mandarin oranges, navel orange, blood orange, and sugar in a bowl.
- Remove tart from oven. Fan orange segments in a pattern of three in a circle around the tart, working your way to the middle. Return tart to oven.
- Bake until fully set and oranges become golden, but do not burn, about 30 minutes more. Let cool completely.
- While tart cools, melt dark chocolate chips in a double boiler. Stir in butter until melted; remove from heat. Drizzle chocolate sauce over each tart slice before serving.
Nutrition Facts : Calories 546.9 calories, Carbohydrate 55.5 g, Cholesterol 185.4 mg, Fat 34.1 g, Fiber 1.1 g, Protein 8.4 g, SaturatedFat 20.3 g, Sodium 193 mg, Sugar 29.2 g
VEGAN CHOCOLATE - ORANGE TORTE
Adapted from Vegan Chocolate by Fran Costigan, this torte is full of orange, fruity olive oil, almond and chocolate notes that will satisfy any chocoholic - not to mention it's egg-free, dairy free and a source of whole grains! The chocolate-orange ganache on it's own is to die for too, especially if you're a Terry's fan :-)
Provided by YummySmellsca
Categories Dessert
Time 1h5m
Yield 14 serving(s)
Number Of Ingredients 20
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.
Nutrition Facts : Calories 167.1, Fat 7.9, SaturatedFat 1, Sodium 222.7, Carbohydrate 23.5, Fiber 1.1, Sugar 20.6, Protein 1.9
ORANGE-CHOCOLATE GANACHE
useful as a filling, a frosting, or a glaze. once refrigerated its the consistancy of peanut butter, it can be whipped also. it should be noted that adjusting the amount of chocolate to cream will produce a firmer, or softer ganache. if you dont like orange, leave it out or experiment with other flavours.
Provided by Twotails
Categories Sauces
Time 20m
Yield 2 cups, 1 serving(s)
Number Of Ingredients 4
Steps:
- Zest orange with a microplane, add to heavy cream and place it into the sauce pan.
- Heat the cream in a sauce pan over medium heat stirring constantly untill it comes to a boil. take off heat.
- add hot cream to chocolate in a medium bowl, stirring untill all chocolate has melted, add butter at once, and stir untill melted.
- chill untill thickened to spread on cakes, brownies, or cupcakes. pour over cakes or dip cupcakes while still liquid. chill untill firm.
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