Fudgy Orange Cappuccino Torte Recipes

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CAPPUCCINO TORTE



Cappuccino Torte image

Holidays are a time to spend with family and friends...it's also a chance to enjoy every bite of rich desserts like this! -Marcia Orlando, Boyertown, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 16 servings.

Number Of Ingredients 22

1-1/4 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter, melted
GANACHE:
2-1/2 cups semisweet chocolate chips
2 cups heavy whipping cream
1/2 cup butter, cubed
2 tablespoons corn syrup
CAPPUCCINO BUTTERCREAM:
1 tablespoon instant coffee granules
1 tablespoon hot water
1-1/2 cups packed brown sugar
1/2 cup water
6 egg yolks, lightly beaten
1-1/2 cups butter, softened
4 ounces unsweetened chocolate, melted and cooled
COFFEE WHIPPED CREAM:
1-1/4 cups heavy whipping cream, divided
2 teaspoons instant coffee granules
2 tablespoons confectioners' sugar
1/2 teaspoon vanilla extract
Chocolate curls, optional

Steps:

  • In a large bowl, combine the crumbs, sugar and butter; press onto the bottom of an ungreased 9-in. springform pan. Chill., For ganache, place chocolate chips in a large bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Add butter and corn syrup; stir until smooth. Cool slightly, stirring occasionally. Pour over crust. Chill until firm, about 2 hours., For buttercream, dissolve coffee granules in hot water; set aside. In a large heavy saucepan over medium-high heat, bring brown sugar and water to a boil. Cook and stir until sugar is dissolved. Remove from the heat. Add a small amount of hot mixture to egg yolks; return all to the pan, stirring constantly. Cook and stir for 2-5 minutes or until mixture is thickened. Remove from the heat; stir in dissolved coffee. Cool to room temperature., In a large bowl, beat butter until fluffy. Gradually beat in cooked sugar mixture. Beat on high for 2 minutes or until fluffy and light caramel-colored. Beat in cooled chocolate until blended. Spread over ganache layer. Refrigerate for 4 hours or overnight., Several hours before serving, prepare coffee whipped cream. In a small bowl, combine 1 tablespoon cream and coffee; stir until coffee is dissolved. Beat in remaining cream until it begins to thicken. Gradually add confectioners' sugar and vanilla; beat until stiff peaks form. , Carefully run a knife around edge of springform pan to loosen; remove sides. Frost top of torte with whipped cream; garnish with chocolate curls if desired. Refrigerate until serving.

Nutrition Facts : Calories 764 calories, Fat 58g fat (36g saturated fat), Cholesterol 213mg cholesterol, Sodium 269mg sodium, Carbohydrate 65g carbohydrate (54g sugars, Fiber 3g fiber), Protein 5g protein.

PASSOVER CHOCOLATE TORTE



Passover Chocolate Torte image

Garnish with a sprinkle of sugar and some strawberries! The center will be a little fudgy tasting! There are never any leftovers to worry about.

Provided by NIBLETS

Categories     Desserts     Cakes     Torte Recipes

Yield 12

Number Of Ingredients 5

½ cup pareve margarine
8 ounces semisweet chocolate, chopped
5 eggs, separated
¾ cup white sugar
1 cup ground almonds

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line bottom and sides of a 9 inch springform pan with foil. Grease foil.
  • Melt margarine and chocolate over low heat. Stir until smooth and let cool.
  • In a medium-size mixing bowl, beat whites until stiff; about 2 minutes. In a separate bowl, beat together yolks and sugar until thick and pale; about 1 minute. Blend in chocolate mixture and stir in almonds. Fold in beaten whites, 1/3 at a time, into chocolate until no streaks of white remain. Scrape into prepared pan.
  • Place an 8 inch baking pan with 1 inch of water in it on the bottom rack of the oven (to make the torte more moist).
  • Bake torte on center rack at 350 degrees F (175 degrees C) for 45 to 50 minutes, or until sides begin to pull away from pan and top is set in center. Cover the torte loosely with foil for the last 20 minutes of baking. Note: Don't worry if the cake cracks because the top will be on the bottom later.
  • Cool on wire rack for 10 minutes and then carefully remove sides of pan. Invert onto a serving plate and cool completely.

Nutrition Facts : Calories 306.7 calories, Carbohydrate 25.7 g, Cholesterol 77.5 mg, Fat 21.5 g, Fiber 2.7 g, Protein 6.6 g, SaturatedFat 5.7 g, Sodium 116.9 mg, Sugar 22.6 g

FUDGY ORANGE CAPPUCCINO TORTE



Fudgy Orange Cappuccino Torte image

This recipe is so gorgeous that it's on the cover of "Pillsbury Best Desserts." I made it to celebrate my sister's birthday and we all loved it. The chocolate orange combination is wonderful. It's fun to make since it uses brownie mix and sweetened condensed milk. I was out of both and used homemade brownie recipe and my recipe for copy cat sweetened condensed milk.

Provided by Roxygirl in Colorado

Categories     Dessert

Time 1h15m

Yield 10 serving(s)

Number Of Ingredients 20

1 (19 1/2 ounce) package fudge brownie mix
1/2 cup oil
1/2 cup water
1/4 cup orange-flavored liqueur or 1/4 cup orange juice
2 eggs
1 teaspoon orange zest
4 ounces chocolate chips
1 cup sweetened condensed milk (NOT EVAPORATED!!!)
6 ounces chocolate chips
2 egg yolks, slightly beaten
2 tablespoons orange-flavored liqueur or 2 tablespoons orange juice
3/4 cup finely chopped nuts (I used walnuts)
1 1/2 cups whipping cream (I used Dream Whip)
1/4 cup powdered sugar
1/3 cup unsweetened cocoa (I used Nesquick)
2 tablespoons orange-flavored liqueur or 2 tablespoons orange juice
1 teaspoon orange zest
1/8 teaspoon salt
orange slice
chocolate curls

Steps:

  • Heat oven to 350 degrees.
  • Grease bottom only of 9 or 10 inch springform pan.
  • In large bowl, combine all brownie ingredients and mix thoroughly.
  • Spread in greased pan.
  • Bake at 350 degrees for 35-45 minutes or until center is set and toothpick comes out barely clean.
  • Cool on wire rack until completely cooled (atleast an hour).
  • In medium saucepan, combine condensed milk, 6 ounces chocolate chips and cook over low heat (stirring constantly) until chocolate is melted.
  • Remove from heat and stir in 2 tablespoons of the hot mixture into egg yolks.
  • Gradually stir yolk mixture into hot mixture in saucepan.
  • Cook over medium heat 3 minutes, stirring constantly.
  • Remove from heat.
  • Stir in 2 tablespoons liqueur and nuts.
  • Refrigerate just until cool, about 25 minutes.
  • Spread cooled filling mixture over top of cooled brownie.
  • Refrigerate for 1 hour or until set.
  • To serve:.
  • Run a knife around sides of pan to loosen.
  • Remove sides of pan.
  • Place brownie on serving plate.
  • In large mixer, combine all topping ingredients until stiff peaks are formed.
  • Pipe or spoon topping mixture evenly over chilled filling.
  • Garnish with orange slices and chocolate shavings (I used Hershey's bar that was microwaved for a few seconds and used carrot peeler on it to make curls).

Nutrition Facts : Calories 801.6, Fat 49.5, SaturatedFat 19.3, Cholesterol 139.4, Sodium 331.1, Carbohydrate 86.3, Fiber 3.6, Sugar 63.1, Protein 11.1

CHOCOLATE FUDGE TORTE



Chocolate Fudge Torte image

Categories     Cake     Mixer     Chocolate     Dessert     Bake     Passover     Kid-Friendly     Kosher     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield Serves 8 to 10

Number Of Ingredients 18

Frosting
10 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
3/4 cup sugar
3/4 cup (1 1/2 sticks) unsalted pareve margarine, diced
3 large eggs, beaten to blend
1/2 cup liquid nondairy creamer
Pinch of coarse salt
Cake
1 1/2 cups sugar
1 cup unsweetened cocoa powder
6 tablespoons matzo cake meal
2 tablespoons potato starch
5 large eggs, separated
1/4 teaspoon salt
1/4 cup vegetable oil
1/4 cup liquid nondairy creamer
Chocolate shavings (optional)
Fresh mint leaves (optional)

Steps:

  • For Frosting:
  • Combine all ingredients in heavy large saucepan. Whisk over medium heat until chocolate melts and mixture is smooth and just begins to bubble, about 8 minutes. Refrigerate until just thick enough to spread, stirring occasionally, about 1 1/2 hours.
  • Meanwhile, prepare cake:
  • Preheat oven to 350°F. Line 15 1/2x10 1/2x1-inch baking sheet with foil, leaving overhang. Grease foil. Sift 1/2 cup sugar, cocoa powder, cake meal and potato starch into medium bowl.
  • Combine egg whites and salt in large bowl. Using handheld electric mixer, beat whites until soft peaks form. Gradually add 1/2 cup sugar; beat until stiff but not dry. Using same beaters, beat yolks and 1/2 cup sugar in another large bowl until thick, about 2 minutes. Gradually beat in oil, then nondairy creamer. Add dry ingredients; beat just until blended. Fold whites into yolk mixture in 3 additions.
  • Spread batter in prepared pan. Bake until tester inserted into center comes out dry and cake feels firm to touch, about 20 minutes. Cool cake in pan on rack. Freeze cake just until firm, about 30 minutes.
  • Using foil as aid, lift cake onto work surface. Cut cake crosswise into 3 rectangles, each about 5x10 inches. Slide large spatula under 1 cake rectangle; transfer to platter. Spread 2/3 cup frosting over. Top with second layer. Spread 2/3 cup frosting over. Top with third layer. Spread very thin layer of frosting over top and sides of cake to coat thinly and anchor crumbs. Refrigerate 15 minutes to set thin coat of frosting. Spread remaining frosting decoratively over cake. Refrigerate until cold, about 4 hours. (Can be made 3 days ahead. Cover loosely with foil; keep refrigerated.)
  • Cover top of cake with chocolate shavings and garnish with mint, if desired. Cut crosswise into slices and serve.

CHOCOLATE ORANGE DOBOSTORTE



Chocolate Orange Dobostorte image

Categories     Chocolate     Citrus     Egg     Nut     Dessert     Bake     Christmas     Winter     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 16

For torte layers
6 large eggs
3/4 cup sugar
1 teaspoon vanilla
1 cup cake flour (not self-rising)
1/4 teaspoon salt
a pinch cream of tartar
For orange glaze
1 1/3 cups sweet orange marmalade (about 16 ounces)
2 tablespoons Grand Marnier or other orange-flavored liqueur
3/4 cup hazelnuts (about 3 ounces)
Chocolate Buttercream
For caramel
1/2 cup water
1 cup sugar
1/4 teaspoon cream of tartar

Steps:

  • Make torte layers:
  • Preheat oven to 350°F. Invert three 8-inch round cake pans (do not use dark metal or non-stick pans) onto a work surface and butter bottoms (now on top) and rounded edges well. Dust pans with flour, knocking off excess.
  • Separate whites and yolks of eggs into 2 large bowls. With an electric mixer beat together yolks and 1/2 cup sugar until thick and pale and mixture forms a ribbon when beater is lifted, about 5 minutes. Beat in vanilla until just combined. Sift together flour and salt over yolk mixture and fold in gently but thoroughly. With cleaned beaters beat whites with a pinch salt until foamy. Add cream of tartar and beat whites until they just hold soft peaks. Gradually beat in remaining 1/4 cup sugar, 1 tablespoon at a time, beating whites until they just hold stiff peaks. Stir one third whites into yolk mixture until just combined and fold in remaining whites gently but thoroughly.
  • Spread 1/2 cup batter with a rubber spatula or a knife on each of the 3 pan outside bottoms (now the tops) just to edges and bake on same rack in middle of oven until just cooked through and just turning pale golden at edges, about 6 1/2 minutes. Cool layers on pans on racks 1 minute and loosen layers with a long, thin-bladed knife. Carefully transfer layers to racks to cool completely. Cool pans completely and wipe clean with paper towels. Make 6 more layers in same manner, buttering and flouring pans for each batch. (Batter should not stand any longer than necessary because it will begin to lose volume.) (Layers may be made 1 day before assembling torte and kept at room temperature, stacked between sheets of wax paper and wrapped in plastic wrap. Carefully remove wax paper before assembling torte.)
  • Make orange glaze:
  • In a small saucepan heat marmalade over moderate heat, stirring, until melted and pour through a sieve into a bowl, pressing hard on solids. Stir in liqueur. (Glaze may be made 1 day before assembling torte and chilled, covered.)
  • Preheat oven to 350°F.
  • In a baking pan toast hazelnuts in one layer in middle of oven 10 to 15 minutes, or until lightly colored and skins are blistered. Wrap nuts in a kitchen towel and let steam 1 minute. Rub nuts in towel to remove loose skins (do not worry about skins that do not come off) and cool. Finely chop nuts.
  • Assemble torte:
  • Trim edges of torte layers if necessary so that layers are all the same size and reserve best layer, wrapped in plastic wrap, for caramel top. On a cake stand arrange 1 layer, using a small dab buttercream to anchor it to cake stand, and spread with 3 heaping tablespoons buttercream. Spread a second layer with 2 tablespoons orange glaze and put layer, orange side down, on buttercream-spread layer. Spread top with 3 heaping tablespoons buttercream. Continue to layer remaining torte layers (except reserved layer) in same manner. After spreading eighth layer with buttercream, spread some remaining buttercream around side of torte to coat and chill torte 5 minutes to firm buttercream slightly. Press some hazelnuts on side of torte to cover it and reserve remaining buttercream and nuts. (Torte may be made up to this point 1 day ahead and chilled, covered with an inverted bowl or a cake keeper. Chill reserved torte layer, wrapped in plastic wrap; chill reserved buttercream, covered; keep reserved nuts, covered, at room temperature. Bring torte, reserved torte layer, and buttercream to room temperature before proceeding.)
  • Put reserved torte layer on a buttered rack set over a sheet of foil and have ready a buttered knife.
  • Make caramel:
  • In a 3- to 4-quart heavy saucepan cook water, sugar, and cream of tartar over moderate heat, stirring and washing down sugar crystals clinging to side of pan with a brush dipped in cold water, until sugar is dissolved. Boil syrup, without stirring, until it just turns pale golden and continue to cook, without stirring, swirling pan, until syrup is a deep golden caramel.
  • Remove pan from heat and when caramel stops boiling immediately pour enough over torte layer to thinly coat. Working very quickly, draw knife through caramel down to torte, marking off 8 wedges, but not cutting through torte. (The lines will make it easier to cut torte without shattering hardened caramel; if caramel becomes too hard, heat knife blade on top of stove to facilitate marking.) Carefully loosen caramel-coated torte layer from rack using knife and transfer to a clean rack to cool completely.
  • Finish torte:
  • Arrange caramel-coated layer on top of torte. Fill gap between top 2 torte layers with some reserved buttercream using a small icing spatula or a dinner knife, smoothing it, and press some reserved nuts up around side of torte near top. (Torte may be fully assembled 4 hours ahead and chilled, covered with inverted bowl or cake keeper. Bring torte to room temperature before serving.)

FROSTY ORANGE CAPPUCCINO DESSERT



Frosty Orange Cappuccino Dessert image

Here's a cool and frosty make-ahead way to get your java fix. It's ready in the freezer for just when you need it.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 4h10m

Yield 15

Number Of Ingredients 9

2 cups crushed vanilla wafer cookies (50 cookies)
1/3 cup butter or margarine, melted
3 cups whipping cream
4 teaspoons instant espresso or regular coffee granules
2 tablespoons hot water
2 packages (8 oz each) cream cheese, softened
2 cans (14 oz each) sweetened condensed milk (not evaporated)
1 cup frozen (thawed) orange juice concentrate
2/3 cup chocolate-flavored syrup

Steps:

  • Heat oven to 350°F. In small bowl, mix crushed cookies and butter. In bottom of ungreased 13x9-inch pan, press mixture firmly and evenly. Bake about 10 minutes or until light golden brown. Cool completely, about 30 minutes.
  • Meanwhile, in chilled large bowl, beat whipping cream with electric mixer on high speed until stiff peaks form; set aside. In small bowl, stir espresso granules into hot water until dissolved; set aside.
  • In large bowl, beat cream cheese on medium speed until smooth. Beat in milk until blended. Spoon 1 cup cream cheese mixture into small bowl; stir in orange juice concentrate and 1 cup of the whipped cream.
  • Stir coffee mixture and chocolate syrup into remaining cream cheese mixture until smooth. Fold in remaining whipped cream. Pour chocolate mixture over crust. Drop orange mixture by spoonfuls over chocolate mixture; swirl mixtures with knife.
  • Freeze at least 3 hours until firm. For servings, cut into 5 rows by 3 rows.

Nutrition Facts : Calories 580, Carbohydrate 55 g, Cholesterol 115 mg, Fat 5 1/2, Fiber 0 g, Protein 9 g, SaturatedFat 22 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 47 g, TransFat 1 1/2 g

CREAMY CAPPUCCINO ORANGE FUDGE



Creamy Cappuccino Orange Fudge image

Make and share this Creamy Cappuccino Orange Fudge recipe from Food.com.

Provided by looneytunesfan

Categories     Candy

Time 20m

Yield 70 Candies

Number Of Ingredients 9

2 1/2 cups sugar
3/4 cup sour cream
1/2 cup butter
1 tablespoon instant coffee granules
2 tablespoons hot water
1 (12 ounce) package white chocolate chips
1 (7 ounce) jar marshmallow creme
1 tablespoon orange zest
orange strip (to garnish)

Steps:

  • Line 13×9-inch pan with foil, leaving 1-inch overhang on sides. Lightly butter foil.
  • Dissolve coffee granules in hot water.
  • Lightly butter large microwavable bowl. Combine sugar, sour cream, butter and coffee mixture in prepared bowl. Microwave at HIGH 5 to 6 minutes or until boiling, stirring after 2-1/2 and 5 minutes.
  • After sugar mixture comes to a full rolling boil, microwave at HIGH 5 to 6 minutes more until mixture reaches soft-ball stage (234°F) on instant-read or candy thermometer, stirring after 3 minutes. (Do not microwave mixture with thermometer.)
  • Add vanilla chips, marshmallow creme and grated orange peel; stir until smooth. Pour into prepared pan; smooth evenly into corners. Score into 70 squares by cutting 7 sections lengthwise and 10 sections crosswise halfway through fudge with sharp knife while fudge is still warm.
  • Let stand until firm. Remove from pan by lifting fudge and foil using foil handles. Place on cutting board; cut along score lines into squares. Remove foil. Garnish, if desired. Store in airtight container at room temperature.

Nutrition Facts : Calories 80.7, Fat 3.4, SaturatedFat 2.1, Cholesterol 5.2, Sodium 17.5, Carbohydrate 12.6, Sugar 11.4, Protein 0.4

ORANGE CHOCOLATE TORTE



Orange Chocolate Torte image

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

1/4 cup butter, softened
1/2 cup plus 2 tablespoons sugar
2 large eggs
1/2 teaspoon vanilla extract
3/4 cup chocolate syrup
2 tablespoons water
2 tablespoons orange liqueur
1/2 teaspoon grated orange zest
1/2 cup plus 2 tablespoons all-purpose flour
3 tablespoons baking cocoa
1/2 teaspoon baking soda
1/8 teaspoon salt
FILLING:
2 tablespoons orange liqueur
1/2 cup orange marmalade
FROSTING:
1/3 cup heavy whipping cream
1 tablespoon light corn syrup
1 cup semisweet chocolate chips
Kumquats, optional

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.

FUDGY ORANGE CAPPUCCINO TORTE



Fudgy Orange Cappuccino Torte image

Number Of Ingredients 23

BROWNIE
1 (1-pound 3.5-oz) package fudge brownie mix
1/2 cup oil
1/4 cup water
1/4 cup flavored orange liqueur or orange juice
2 eggs
1 teaspoon grated orange peel
4 ounces sweet dark chocolate or semi-sweet baking chocolate, coarsely chopped
FILLING
1 cup sweetened condensed milk (not evaporated)
6 ounces sweet dark chocolate or semisweet baking chocolate, chopped
2 eggs yolks, slightly beaten
2 tablespoons flavored orange liqueur or orange juice
3/4 cup finely chopped nuts
TOPPING
1 1/2 cups whipping cream
3/4 cup powdered sugar
1/3 cup unsweetened baking cocoa
2 tablespoons flavored orange liqueur or orange juice
1 teaspoon grated orange peel
1/8 teaspoon salt
GARNISH, IF DESIRED
orange slices, twisted and orange leaves

Steps:

  • Heat oven to 350°F. Grease bottom of 9- or 10-inch springform pan. In large bowl, combine all brownie ingredients except 4 oz. chocolate beat 50 strokes by hand. Stir in chocolate. Spread in greased pan. Bake at 350°F. for 40 to 45 minutes or until center is set. Cool completely.In medium saucepan, combine condensed milk and 6 oz. chocolate. Cook over low heat, stirring constantly, until chocolate is melted and mixture is smooth. Remove from heat. Stir 2 tablespoons hot mixture into egg yolks. Gradually stir yolk mixture into hot mixture in saucepan. Cook over medium heat 3 minutes, stirring constantly. Remove from heat. Stir in 2 tablespoons liqueur and nuts. Refrigerate until just cool, about 25 minutes. Spread filling mixture over top of cooled brownies. Refrigerate at least I hour or until filling is set.Run knife around sides of pan to loosen remove sides of pan. To serve, place brownie on serving plate. In large bowl, beat all topping ingredients until stiff peaks form. Pipe or spoon topping mixture evenly over chilled filling. Garnish with orange slices and leaves. Store in refrigerator.HIGH ALTITUDE - Above 3,500 feet: Add 1/2 cup flour to dry brownie mix. Bake at 375°F. for 35 to 45 minutes.Nutrition Per Serving: Calories 540 Protein 6g Carbohydrate 60g Fat 30g Sodium 160mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

FUDGY ORANGE CAPPUCCINO TORTE



Fudgy Orange Cappuccino Torte image

Number Of Ingredients 23

BROWNIE
1 (1-pound 3.5-oz) package fudge brownie mix
1/2 cup oil
1/4 cup water
1/4 cup flavored orange liqueur or orange juice
2 eggs
1 teaspoon grated orange peel
4 ounces sweet dark chocolate or semi-sweet baking chocolate, coarsely chopped
FILLING
1 cup sweetened condensed milk (not evaporated)
6 ounces sweet dark chocolate or semisweet baking chocolate, chopped
2 eggs yolks, slightly beaten
2 tablespoons flavored orange liqueur or orange juice
3/4 cup finely chopped nuts
TOPPING
1 1/2 cups whipping cream
3/4 cup powdered sugar
1/3 cup unsweetened baking cocoa
2 tablespoons flavored orange liqueur or orange juice
1 teaspoon grated orange peel
1/8 teaspoon salt
GARNISH, IF DESIRED
orange slices, twisted and orange leaves

Steps:

  • Heat oven to 350°F. Grease bottom of 9- or 10-inch springform pan. In large bowl, combine all brownie ingredients except 4 oz. chocolate beat 50 strokes by hand. Stir in chocolate. Spread in greased pan. Bake at 350°F. for 40 to 45 minutes or until center is set. Cool completely.In medium saucepan, combine condensed milk and 6 oz. chocolate. Cook over low heat, stirring constantly, until chocolate is melted and mixture is smooth. Remove from heat. Stir 2 tablespoons hot mixture into egg yolks. Gradually stir yolk mixture into hot mixture in saucepan. Cook over medium heat 3 minutes, stirring constantly. Remove from heat. Stir in 2 tablespoons liqueur and nuts. Refrigerate until just cool, about 25 minutes. Spread filling mixture over top of cooled brownies. Refrigerate at least I hour or until filling is set.Run knife around sides of pan to loosen remove sides of pan. To serve, place brownie on serving plate. In large bowl, beat all topping ingredients until stiff peaks form. Pipe or spoon topping mixture evenly over chilled filling. Garnish with orange slices and leaves. Store in refrigerator.HIGH ALTITUDE - Above 3,500 feet: Add 1/2 cup flour to dry brownie mix. Bake at 375°F. for 35 to 45 minutes.Nutrition Per Serving: Calories 540 Protein 6g Carbohydrate 60g Fat 30g Sodium 160mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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CREAMY CAPPUCCINO ORANGE FUDGE RECIPE - FOOD NEWS
butter, water, vanilla extract, Orange, salt, sugar, milk. Chocolate Orange Fudge Cake Unsweetened Caroline. fine grain sea salt, large egg, orange juice, almond milk, medjool dates and 13 more. White Chocolate Orange Fudge The Girl Can Bake. salt, orange extract, Orange, evaporated milk, granulated sugar and 3 more.
From foodnewsnews.com


LOW-CARB FUDGY ORANGE COFFEE CAKE (DAIRY-FREE, NUT-FREE, GRAIN …
Preheat the oven to 350 degrees Fahrenheit. Grease an 8.5" x 4.5" loaf pan and line with parchment paper. To your blender, add all ingredients except chocolate chips in the order listed. Blend on high speed until the batter is totally smooth, stopping to scrape down the sides of the blender, if necessary.
From allthenourishingthings.com


BEST COOKING CARROT RECIPES: FUDGY ORANGE CAPPUCCINO TORTE
2 tablespoons orange-flavored liqueur or 2 tablespoons orange juice ; 1 teaspoon orange zest ; 1/8 teaspoon salt ; orange slice ; chocolate curls ; Recipe. 1 heat oven to 350 degrees. 2 grease bottom only of 9 or 10 inch springform pan. 3 in large bowl, combine all brownie ingredients and mix thoroughly. 4 spread in greased pan.
From worldbestcarrotrecipes.blogspot.com


FUDGY ORANGE CAPPUCCINO TORTE - RECIPE | COOKS.COM
Heat oven to 350 degrees. Grease bottom of 9 or 10 inch Springform pan. In large bowl, combine all brownie ingredients except 4 ounces chocolate; beat 50 strokes by hand.
From cooks.com


FUDGY ORANGE CAPPUCCINO TORTE RECIPE | EAT YOUR BOOKS
Save this Fudgy orange cappuccino torte recipe and more from Pillsbury Best of the Bake-Off Cookbook: 350 Recipes from America's Favorite Cooking Contest to your own online collection ...
From eatyourbooks.com


RECIPES - BETTYCROCKER.COM
A great recipe is at the heart of every memorable meal. Browse our themed recipes for inspiration or search by ingredient.
From bettycrocker.com


BLOOD ORANGE CHOCOLATE TRUFFLE TORTE - A CLASSIC TWIST
In a large mixing bowl, whip together the eggs, sugar and flour until thick and pale lemon colored, about 10 minutes. Whisk in zest and blood orange juice. Fold in a fourth of the egg mixture into the chocolate mixture. Fold in the remaining mixture until …
From aclassictwist.com


FUDGE CAPPUCCINO ORANGE TORTE RECIPE - EASY KITCHEN
Preheat oven to 350F. Grease bottom only of a 9- or 10-inch springform pan. To prepare base, combine hot water and coffee granules in a small bowl; set …
From easykitchen.com


CHOCOLATE ORANGE TART - CHOCOLATE TORTE | THE USUAL SAUCEPANS
2019-03-31 Pour out into the fluted tin and use your fingers to press the base mixture into the sides and base of the tin (making sure it is evenly spread and not more than about 5mm thick. Set aside in the fridge to cool. The filling is immensely simple as well – it is all essentially melted together. Get a sturdy knife and chop the chocolate into thin ...
From theusualsaucepans.com


CHOCOLATE CAPPUCCINO TORTE - FIVE ROSES
Preheat oven to 350°F (180°C). Grease a 9” (23 cm) round cake pan and line bottom with parchment paper. Cake: Combine nuts, flour and coffee crystals. Set aside. Melt butter and chocolate chips in large saucepan on low heat or in microwave in large bowl, mixing with a whisk until smooth. Cool 15 minutes; transfer to mixing bowl. Stir in sugar.
From fiveroses.ca


CAPPUCCINO BROWNIES RECIPE | LAND O’LAKES
STEP 1. Heat oven to 350°F. Grease 8-inch square baking pan; set aside. STEP 2. Combine 1 tablespoon espresso powder and hot water in bowl; stir to dissolve.
From landolakes.com


FROSTY ORANGE CAPPUCCINO DESSERT – THE RECIPES OF TWITTER FRIENDS
stir in orange juice concentrate and 1 cup of the whipped cream. Stir coffee mixture and chocolate syrup into remaining cream cheese mixture until smooth. Fold in remaining whipped cream. Pour chocolate mixture over crust. Drop orange mixture by spoonfuls over chocolate mixture; swirl mixtures with knife. Freeze at least 3 hours until firm.
From ladyharleyrecipes.com


FUDGY PEPPERMINT STICK TORTE | RECIPE | DESSERTS, TORTE RECIPE, CAKE
Dec 4, 2014 - I created this recipe based on a chocolate cake a friend made for me several years ago. It's a favorite around Christmas, not only because of the great flavors, but also because it makes a spectacular presentation. —Mary Shivers, Ada, Oklahoma
From pinterest.com


CHOCOLATE ALMOND TORTE - PRETTY. SIMPLE. SWEET.
2016-08-29 Set aside. In a large bowl, place egg yolks and ½ cup (100g) sugar, and whisk by hand for a minute until pale and thick. Stir in chocolate mixture, brandy, almonds, and salt. In a mixer bowl fitted with a whisk attachment, whisk egg whites and the remaining ½ cup of sugar on high speed until thick, shiny, soft peaks form.
From prettysimplesweet.com


FUDGY CHOCOLATE TORTE | RECIPE | TORTE RECIPE, CHOCOLATE RECIPES ...
Jul 27, 2012 - This will satisfy your chocolate cravings!
From pinterest.com


FUDGY RASPBERRY TORTE RECIPE: HOW TO MAKE IT - FOOD NEWS
fudgy raspberry torte recipes In a small saucepan, combine sugar and cornstarch; stir in raspberry juice. Bring to a boil, cook and stir over low heat for 1–2 minutes or until thickened.
From foodnewsnews.com


FUDGY CHOCOLATE TORTE - CHAMPSDIET.COM
Fudgy Chocolate Torte - champsdiet.com ... Categories ...
From champsdiet.com


MAKE YOUR OWN ORANGE CAPPUCCINO COFFEE MIX - BUDGET101.COM™
1995-01-01 1 cup nondairy powdered coffee creamer. 3/4 cup granulated sugar. 1/4 tsp. nutmeg. Combine all in a blender or food processor & puree until fine powder. Store in Ziploc or vacuum seal bag, or jar. Attach Tag: Add 2 heaping tsp. mix into a mug hot water. Enjoy.
From budget101.com


ORANGE TORTE - RECIPES | COOKS.COM
Place all ingredients in bowl and stir at low speed, then on high speed, until well mixed. Spray 3 cake pans with Pam and bake at 325 to ...
From cooks.com


SHARLA JACK'S FUDGY ORANGE CAPPUCCINO TORTE – …
1992-02-27 2 egg yolks, slightly beaten. 2 tablespoons orange-flavored liqueur or orange juice. 3/4 cup finely chopped nuts. Topping: 1 1/2 cups whipping cream
From orlandosentinel.com


HAZELNUT CHOCOLATE TORTE WITH ESPRESSO GANACHE RECIPE
2019-04-09 JUMP TO RECIPE. This super moist cake is full of ground toasted hazelnuts and swathed in a glossy dark espresso ganache. Panko crumbs and beaten egg whites keep the crumb from being dense. Notes: When checking with a toothpick to see if the cake is done, look for no batter on the toothpick. This is a moist cake, so the toothpick may look wet ...
From seriouseats.com


FUDGY CHOCOLATE TORTE - SOUTHERN RECIPES - FOODDIEZ.COM
Heat oven to 350F. Grease and lightly flour 9- or 10-inch springform pan, or spray with baking spray with flour.
From fooddiez.com


FUDGY CHOCOLATE TORTE (GLUTEN-FREE, VEGAN, REFINED SUGAR FREE …
2015-03-21 Instructions. 1) Preheat oven to 375 degrees Fahrenheit. 2) Combine first 7 dry ingredients in a medium mixing bowl and mix well with a spoon or mixer. 3) Place dates and applesauce in food processor or high speed blender and puree.
From nutritionicity.com


BEST CHOCOLATE ORANGE CREPE TORTE RECIPES - FOOD NETWORK CANADA
2016-11-10 Makes one 8-inch (20 cm) torte. Step 1. For the crepes, whisk the flour and sugar in a bowl and whisk in the milk, eggs and oil. Right before making the crepes, whisk in the soda water (the batter will be thin). This is enough for at least 8 …
From foodnetwork.ca


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