Orange Torte Recipes

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CHOCOLATE ORANGE TORTE



Chocolate Orange Torte image

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

2 cups semisweet chocolate chips
6 tablespoons butter, cubed
4 large egg yolks
6 tablespoons confectioners' sugar
1/4 cup chocolate sprinkles or ground pecans
CAKE:
1 cup butter, softened
2-1/2 cups sugar
4 large eggs
1-1/2 teaspoons orange extract
2-1/4 cups all-purpose flour
1 cup baking cocoa
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups water
FROSTING:
1 cup butter, cubed
1 cup semisweet chocolate chips
1/3 cup plus 7 to 8 tablespoons milk, divided
1 teaspoon orange extract
2-3/4 cups sifted confectioners' sugar
Chocolate sprinkles

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 DREAM TORTE



Orange Dream Torte image

Our Test Kitchen home economists came up with this fancy-looking torte. The fluffy filling is encircled by store-bought ladyfingers and topped with canned mandarin oranges.

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 12 servings.

Number Of Ingredients 10

1 package (3 ounces) orange gelatin
2/3 cup boiling water
1/2 cup cold water
1 carton (16 ounces) frozen whipped topping, thawed, divided
1 package (8 ounces) cream cheese, softened
1/4 cup sugar
1/4 cup milk
1/4 cup graham cracker crumbs
1 package (3 ounces) ladyfingers, split
1 can (11 ounces) mandarin oranges, drained

Steps:

  • In a large bowl, dissolve gelatin in boiling water. Stir in cold water. Cover and refrigerate for 30 minutes or until syrupy. , Fold in 3 cups whipped topping; set aside. In a small bowl, beat cream cheese and sugar until smooth; gradually beat in milk. Fold in remaining whipped topping., Grease the bottom of a 9-in. springform pan; sprinkle with cracker crumbs. Arrange ladyfingers around edge of pan. Set aside 1-1/2 cups of the orange mixture. Alternately spoon the cream cheese mixture and remaining orange mixture into pan. Spread reserved orange mixture over top. Refrigerate for 1 hour or until set. , Remove sides of pan. Garnish with mandarin oranges.

Nutrition Facts : Calories 193 calories, Fat 9g fat (7g saturated fat), Cholesterol 39mg cholesterol, Sodium 120mg sodium, Carbohydrate 21g carbohydrate, Fiber 0 fiber), Protein 4g protein.

ORANGE TORTE



Orange Torte image

Make and share this Orange Torte recipe from Food.com.

Provided by evelynathens

Categories     Dessert

Time 1h30m

Yield 10-12 serving(s)

Number Of Ingredients 25

3/4 cup fresh-squeezed orange juice (don't take the easy way out and use store-bought - it won't be the same)
1/4 cup fresh-squeezed lemon juice
2 teaspoons cornstarch
1/2 cup butter, melted
6 tablespoons sugar
3 eggs, plus
1 egg yolk, room temperature
4 egg yolks, room temperature
11 tablespoons sugar
2 tablespoons orange liqueur (like Cointreau or Grand Marnier)
1 tablespoon hot water
1 teaspoon vanilla
3/4 teaspoon grated orange zest
3/4 teaspoon ground cardamom
8 drops almond extract
5 egg whites, room temperature
1 pinch salt
1 pinch cream of tartar
1/2 cup sifted all-purpose flour
1/2 cup sifted cake flour
2 tablespoons butter, melted and cooled
6 tablespoons orange liqueur
1 1/2 cups whipping cream
2 tablespoons icing sugar
3 tablespoons candied orange peel (optional)

Steps:

  • For orange curd: Mix juices with cornstarch in saucepan until dissolved.
  • Whisk in butter, sugar, eggs and yolk until smooth.
  • Place over low heat and stir until mixture is thickened to consistency of thin yoghurt, 15-20 minutes.
  • DO NOT LET BOIL.
  • Place a piece of plastic wrap directly on the surface of the curd and cool, then refrigerate overnight; if butter begins to separate, whisk to reblend.
  • For cake: Position rack in center of oven and preheat to 350F.
  • Line bottom of 2, 9 inch round cake pans with parchment.
  • Combine yolks, 3 tblsps sugar, liqueur, hot water, vanilla, orange zest, cardamon and almond extract in large bowl and beat about 8 minutes.
  • Beat whites in a separate bowl, with clean beaters, adding a pinch of salt and another of cream of tartar, until soft peaks form.
  • Add remaining 8 tblsps sugar, one at a time, and beat until meringue is quite stiff and glossy.
  • Resift flours together.
  • Gently fold ¼ of meringue mixture into yolks.
  • Scrape yolk mixture over remaining meringue with spatula, then sift ¼ of flour over top and fold in.
  • Repeat until all flour is folded in, being careful not to deflate mixture or allow any lumps to remain.
  • Drizzle butter over and gently fold in using 3-4 strokes.
  • Pour into pans.
  • Bake until tops spring back when touched, 20-25 minutes, rotating cakes once.
  • Cool.
  • To assemble: Loosen cakes from pans and peel off paper.
  • Turn right side up.
  • Using long, serrated knife, halve cakes horizontally to make 4 layers.
  • Arrange 1 layer, cut side up, on platter.
  • Sprinkle with 1 tblsp liqueur; spread with 1/3 of curd.
  • Repeat 2 more times.
  • Top with last layer, flat side up.
  • Press gently to align.
  • Wrap cake in plastic wrap and refrigerate overnight.
  • Whip cream with 2 tblsps icing sugar and 2 tblsps liqueur to stiff peaks.
  • Reserve 2/3s cup cream.
  • Spread remaining cream smoothly over top and sides of cake.
  • Spoon reserved cream into pastry bag fitted with star tip and pipe decoratively around sides of cake.
  • Garnish with candied orange peel, if you wish and serve at room temperature.

PORTUGUESE ORANGE TORTE



Portuguese Orange Torte image

This is a wonderful dessert that is basically an egg crepe rolled up, jellyroll style. Bake time includes cooling time of 3 hours. I have made an orange curd filling to put in this, but it tastes wonderful, just as it is, topped with whipped cream. It works well as a breakfast treat, too.

Provided by Dragonfly AZ

Categories     Dessert

Time 3h40m

Yield 6 serving(s)

Number Of Ingredients 5

3/4 cup sugar
3 eggs
1 orange, juice and zest of
1 pinch cinnamon
1/2 cup sugar

Steps:

  • Preheat oven to 425.
  • Generously grease and flour (make sure you include the sides) of a 15x10x1 inch jellyroll pan.
  • With a mixer set at high speed, beat together the eggs and sugar for about 5 minutes, or until it is completely smooth and the sugar is dissolved.
  • Stir in orange juice, rind and cinnamon.
  • Pour into pan, and bake for 12-15 minutes, or until the mixture bubbles into hills and valleys, and the top is slightly brown in places.
  • While torte is cooking, spread a clean kitchen towel (slightly larger than the torte) on the counter and sprinkle the 1/2 cup sugar over the towel.
  • When the torte is done, remove from oven and run a knife around the edges to loosen it. Quickly turn it out onto the sugared towel and use the towel to roll it up from the shorter side.
  • Let stand, covered by the towel for about 3 hours, or until slicing and serving.

Nutrition Facts : Calories 214.8, Fat 2.6, SaturatedFat 0.8, Cholesterol 105.8, Sodium 35.5, Carbohydrate 46, Fiber 1.2, Sugar 41.8, Protein 3.5

ORANGE ALMOND TORTE WITH ORANGE SAUCE AND MARSALA CREAM



Orange Almond Torte with Orange Sauce and Marsala Cream image

This delicate cake can be prepared a day before serving. Try this easy orange sauce over ice cream, too.

Yield Serves 6

Number Of Ingredients 19

1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup sugar
1 large egg
2 large egg yolks
1 cup almonds, toasted, finely ground
1/2 cup all purpose flour
2 tablespoons orange juice
1/2 teaspoon ground coriander
Pinch of salt
2 large egg whites
1 cup chilled whipping cream
2 tablespoons powdered sugar
2 tablespoons sweet Marsala
Additional powdered sugar
1 cup fresh orange juice
1 1/2 tablespoons cornstarch
2 tablespoons (1/4 stick) unsalted butter
1/4 cup sugar
1 tablespoon grated orange peel

Steps:

  • Preheat oven to 375°F. Butter 8-inch-diameter springform pan. Line bottom of pan with parchment. Butter parchment; dust with flour. Beat 1/2 cup butter in large bowl until fluffy. Gradually add sugar, beating until blended. Add egg, then yolks, 1 at a time, beating well after each addition. At low speed, beat in almonds, flour, orange juice, peel, coriander and salt, scraping down sides of bowl occasionally.
  • Using clean dry beaters, beat whites in medium bowl until stiff but not dry. Fold whites into batter in 2 additions. Transfer to prepared pan.
  • Bake cake until top is golden and tester inserted into center comes out clean, about 40 minutes. Cool cake in pan on rack.(Can be made 1 day ahead. Cover and let stand at room temperature.)
  • Beat whipping cream and 2 tablespoons sugar in medium bowl until soft peaks form. Mix in Marsala.
  • Dust cake with powdered sugar. Cut cake into wedges and serve with Orange Sauce and Marsala cream.
  • Whisk juice and cornstarch in bowl until cornstarch dissolves. Melt butter in heavy small saucepan over medium-high heat. Whisk in sugar, orange peel and orange juice mixture. Whisk until sauce boils and thickens slightly, about 4 minutes. Remove from heat and cool. (Can be made 2 days ahead. Cover and chill. Bring to room temperature before serving.)
  • Orange sauce makes about 1 1/4 cups.

FROZEN ORANGE MOUSSE TORTE WITH BOYSENBERRY SAUCE



Frozen Orange Mousse Torte with Boysenberry Sauce image

Categories     Liqueur     Dairy     Egg     Dessert     Bake     Freeze/Chill     Orange     Pistachio     Fall     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Serves 12 to 14

Number Of Ingredients 17

For crust
1 1/2 cups shelled pistachios
1/4 cup (packed) brown sugar
2 tablespoons all purpose flour
1/2 teaspoon grated orange peel
3 tablespoons butter, melted
For mousse
1 cup sugar
1/2 cup fresh orange juice
6 large egg yolks
1/4 cup Grand Marnier or other orange liqueur
2 cups chilled whipping cream
1 tablespoon grated orange peel
Lightly sweetened whipped cream (optional)
1 orange, thinly sliced, cut into small triangles (optional)
Whole pistachios (optional)
Boysenberry Sauce

Steps:

  • Make crust:
  • Preheat oven to 350°F. Blend first 4 ingredients in processor until nuts are coarsely chopped. Add melted butter and blend until moist crumbs form. Press nut mixture onto bottom (not sides) of 9-inch-diameter springform pan. Bake crust until golden, about 8 minutes. Freeze while preparing mousse.
  • Make mousse:
  • Whisk first 3 ingredients in medium metal bowl. Set bowl over saucepan of simmering water (do not allow bowl to touch water). Whisk until candy thermometer registers 170°F, about 4 minutes. Remove bowl from over water. Using electric mixer, beat yolk mixture until cool and thick, about 6 minutes. Beat in liqueur.
  • Beat 2 cups cream and orange peel in bowl to stiff peaks. Fold in yolk mixture. Pour mousse into crust. Cover and freeze overnight. (Can be prepared 3 days ahead; keep frozen.)
  • Cut around pan sides to loosen torte. Release pan sides. Transfer torte to platter. If desired, spoon lightly sweetened whipped cream into pastry bag fitted with medium star tip. Pipe rosettes of cream around top edge of torte; place orange triangles between rosettes. Garnish with whole pistachio nuts. Cut torte into wedges. Serve with Boysenberry Sauce.

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