Best 4 Chocolate Orange Decadence Recipes
Indulge in a symphony of flavors with our delectable Chocolate Orange Decadence - a collection of tantalizing recipes that elevate the classic combination of chocolate and orange to new heights. Embark on a culinary journey where bittersweet chocolate intertwines with vibrant orange zest, creating a harmonious balance of richness and freshness. From the decadent Chocolate Orange Truffles that melt in your mouth to the elegant Chocolate Orange Panna Cotta with its velvety texture, each recipe is a testament to the culinary artistry that can be achieved with these two timeless ingredients. Allow your taste buds to revel in the symphony of flavors as you explore our curated selection of Chocolate Orange Cheesecake, Chocolate Orange Brownies, and the refreshing Chocolate Orange Sorbet. Prepare to be captivated by the symphony of flavors that awaits you in this delightful recipe collection.
Check out the recipes below so you can choose the best recipe for yourself!
CHEF JOHN'S CHOCOLATE DECADENCE
This 'flourless' chocolate cake was all the rage in the 1980s. As I vaguely remember, the decade celebrated decadent overindulgence and this dessert is that and more. By modern standards, this cake is ridiculously rich. In fact, some of you may find it too intense, but most true chocolate fiends will be in heaven. Serve with ice-cold fresh raspberry sauce.
Provided by Chef John
Categories Desserts Cakes Holiday Cake Recipes
Time 2h
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Butter and flour a 9-inch cake pan.
- Melt semisweet chocolate and unsalted butter together in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula, until chocolate and butter are completely melted and combined. Remove from heat.
- Beat eggs and sugar together in a bowl with a whisk or an electric mixer until pale and very thick, 5 to 10 minutes. Sift in flour, cayenne, and salt; whisk to combine.
- Pour 1/4 of the egg mixture into chocolate mixture; stir to combine. Pour chocolate mixture into remaining egg mixture and stir until cake batter is combined. Pour batter into prepared cake pan.
- Bake in the preheated oven until just barely set, with a jiggle below the surface, 14 to 15 minutes. Cool to room temperature, wrap in aluminum foil, and refrigerate until chilled, at least 1 hour.
Nutrition Facts : Calories 333.2 calories, Carbohydrate 26.2 g, Cholesterol 102.9 mg, Fat 25.2 g, Fiber 3 g, Protein 5.8 g, SaturatedFat 14.2 g, Sodium 43.4 mg, Sugar 22.6 g
DECADENT CHOCOLATE ORANGE CAKE
Moist orange cake layers separated by dark chocolate ganache and orange flavored cream cheese filling.
Provided by schmerna
Categories Desserts Chocolate Dessert Recipes
Time 1h35m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Coat two 8 inch round cake pans with cooking spray, and line bottoms with parchment paper.
- Using a vegetable peeler, remove zest from oranges in strips. Place in food processor, and coarsely chop, stopping occasionally to scrape down sides of bowl. Add 1/3 cup sugar and blend until peel is minced. Add 1/4 cup marmalade, and pulse until mixture is pureed. Transfer to a large bowl. Add 3/4 cup unsalted butter, and 1 teaspoon vanilla.
- With an electric mixer, cream mixture until light and fluffy. Beat in 1 cup sugar. Add eggs 1 at a time, beating well after each addition. Sift together flour, baking powder, and baking soda into small bowl. Beat in the flour mixture alternately with the orange juice, mixing just until incorporated. Divide batter into prepared pans.
- Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
- For the Chocolate Ganache: Bring cream and butter to simmer in heavy large saucepan. Remove from heat, add chocolate chips and stir until melted.
- For Orange Cream Cheese Filling: in a small bowl, beat together cream cheese, 1 tablespoon sugar, and 2 tablespoons marmalade.
- To assemble cake: Cut each cake into 2 layers. Place 1 layer on plate. Spread filling on the bottom cake. Pour hot ganache over bottom layer, let cool slightly. Top with second cake layer. Spread with filling. Pour hot ganache over second layer. Repeat for third layer. Top with fourth cake layer. Pour remaining ganache over entire cake for a shiny finish. Refrigerate uncovered cake until ganache is a hard coating.
Nutrition Facts : Calories 704.8 calories, Carbohydrate 77.5 g, Cholesterol 157.2 mg, Fat 43.5 g, Fiber 2.8 g, Protein 8.1 g, SaturatedFat 26.3 g, Sodium 141.5 mg, Sugar 50 g
DECADENT CHOCOLATE ORANGE CAKE
Stumbled upon this recipe in a food magazine when I was looking for cakes without flour to use on Passover. It is not exactly a "hip-friendly" cake but very, very tasty, melts in your mouth. Enjoy it it small pieces on Passover and the rest of the year. The measurements may seem a little strange, got them by converting grams and milliliters as the recipe was originally written in Swedish.
Provided by Chef Dudo
Categories Dessert
Time 1h5m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 350°F.
- Line bottom and sides of a 91/2 inch springform with baking paper.
- Melt butter in a saucepan, add orange juice.
- Take the pan away from the heat and add the chocolate pieces.
- Let the chocolate melt in the warm butter/orange.
- Transfer batter into a large bowl.
- Add sugar and eggs and whip until all is combined.
- Pour batter into prepared form.
- Bake, in the middle of the oven, for about 45 minutes.
- Let cool and keep in the refridgerator but serve on room temperature.
Nutrition Facts : Calories 236.5, Fat 20.2, SaturatedFat 12.3, Cholesterol 83.4, Sodium 102.7, Carbohydrate 16, Fiber 2.4, Sugar 11.7, Protein 3.6
CHOCOLATE-ORANGE DECADENCE
Categories Cake Liqueur Food Processor Mixer Chocolate Dessert Bake Raspberry Orange Triple Sec Bon Appétit
Yield Serves 12
Number Of Ingredients 23
Steps:
- For cake:
- Preheat oven to 350°F. Butter two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line pan bottoms with waxed paper. Using vegetable peeler, remove peel from oranges in strips. Coarsely chop peel in processor, stopping occasionally to scrap down sides of bowl. Add 1/3 cup sugar and blend until peel is minced. Add marmalade and puree. Using electric mixer, cream butter with pureed mixture and vanilla in large bowl until light and fluffy. Beat in remaining 1 cup sugar. Add eggs 1 at a time, beating well after each addition. Sift dry ingredients into small bowl. Mix dry ingredients into batter alternately with orange juice.
- Divide batter between prepared pans. Bake cakes until tops are golden brown and tester inserted in centers comes out clean, about 38 minutes. Cool cakes in pans on racks 10 minutes. Run sharp knife around pan sides to loosen cakes. Turn cakes out onto racks; cool. Peel off paper.
- For the chocolate ganache:
- Bring cream and butter to simmer in heavy large saucepan. Reduce heat to low. Add chopped chocolate and stir until melted. Mix in remaining ingredients. Pour ganache into large bowl. Freeze until very thick but still spreadable, stirring frequently, about 1 hour 15 minutes.
- For glaze:
- Melt marmalade in heavy small saucepan over low heat. Remove from heat. Mix in Grand Marnier.
- Cut each cake into 2 layers. Place 1 layer on plate. Brush with 1/4 of glaze. Spread 1 cup ganache over. Top with second cake layer. Brush with 1/4 of glaze. Spread 3/4 cup ganache over. Top with 1 1/2 baskets berries (about 2 1/2 cups). Spread 1/2 cup ganache over third cake layer. Invert, chocolate side down, over berries. Brush with 1/4 of glaze. Spread 1 cup ganache over. Top with fourth cake layer. Brush with remaining glaze. Spread 3/4 cup ganache over top of cake. Spoon 1 cup ganache into pastry bag fitted with medium star top. Spread remaining ganache over sides of cake, drawing icing spatula up to create vertical lines. Pipe decorative border of ganache around top and bottom edges of cake. Freeze cake 20 minutes. Arrange remaining berries atop cake, covering completely. (Can be prepared 1 day ahead. Cover cake loosely with plastic wrap and refrigerate.)
- Garnish cake with mint sprigs. Serve cake at room temperature.
Tips:
- Use high-quality chocolate. The better the chocolate, the better the cake will be. Look for chocolate with a cocoa content of at least 70%.
- Don't overmix the batter. Overmixing can make the cake tough. Mix just until the ingredients are combined.
- Bake the cake at the right temperature. The cake should be baked at a moderate temperature (350 degrees Fahrenheit) for about 45 minutes.
- Let the cake cool completely before frosting it. This will help the frosting to set properly.
- Decorate the cake with your favorite toppings. You can use chocolate shavings, orange zest, or even fresh oranges.
Conclusion:
This chocolate orange cake is a delicious and decadent dessert that is perfect for any occasion. It is easy to make and can be customized to your liking. With its rich chocolate flavor and refreshing orange notes, this cake is sure to be a hit.
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