Best 4 High Voltage Chocolate Orange Dessert No Flour Recipes
Calling all chocolate and orange enthusiasts! Prepare to embark on a delightful culinary journey with our High-Voltage Chocolate Orange Dessert - a symphony of flavors that will tantalize your taste buds. This exceptional dessert showcases a luscious combination of rich chocolate and vibrant orange, masterfully crafted into three distinct yet equally captivating recipes.
Immerse yourself in the velvety decadence of our Flourless Chocolate Orange Torte, a gluten-free masterpiece that bursts with citrusy brightness. Indulge in the zesty allure of our Chocolate Orange Mousse, a light and airy confection that dances on your palate. And for those who crave a touch of crunch, our Chocolate Orange Cookies deliver a satisfying symphony of textures and flavors. Each recipe is meticulously detailed, ensuring that every bite is a celebration of chocolate and orange harmony.
CHOCOLATE ORANGE CAKE
Provided by Trisha Yearwood
Categories dessert
Time 1h30m
Yield 12 servings
Number Of Ingredients 14
Steps:
- For the cake: Preheat the oven to 350 degrees F. Mix together the softened butter and 1 tablespoon of the cocoa to make a thick paste. Use this paste to paint the inside of the Bundt pan. Set aside.
- In an electric mixer, combine the flour, granulated sugar, baking soda, salt, cinnamon and remaining 1/2 cup cocoa and mix until blended. Add the orange juice, mayonnaise, vinegar and vanilla and mix until just combined, 1 to 2 minutes. Fold in the orange zest. Pour the batter into the prepared pan and bake until a toothpick inserted in the cake comes out clean, 45 minutes. Cool in the pan for 10 minutes, and then turn out onto a cooling rack to cool completely.
- For the chocolate glaze: Mix the confectioners' sugar and cocoa together. Whisk in the orange juice, 1 tablespoon at a time, until it reaches a good consistency to drizzle. Drizzle the glaze over the cake.
HIGH VOLTAGE CHOCOLATE ORANGE DESSERT (NO FLOUR)
Chocolate, Cointreau, almonds, what more could you ask for in a dessert? I found this recipe in the New York Daily News, have adapted it to what makes me happy. I use soy milk and margarine so the recipe is not dairy at all, but you can use milk (or cream) and butter instead.
Provided by Mirj2338
Categories Dessert
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees.
- Lightly grease a deep 8- or 9-inch round cake pan.
- In the top of a double boiler set over simmering water, melt the chocolate with the soy milk and margarine.
- Do not allow this to boil.
- (I usually do this step in the microwave at 70% power so as not to burn the chocolate).
- Set aside to cool.
- Stir in the vanilla and Cointreau.
- In a mixing bowl, combine egg yolks and sugar.
- Beat very well.
- In a separate mixing bowl, whip egg whites until peaks form and they are foamy.
- Fold the egg whites into the egg yolk and sugar mixture.
- Stir in the chocolate mixture and finely chopped almonds.
- Pour the mixture into the prepared cake pan.
- Bake for about 45 minutes.
- Allow the cake to cool completely.
- Sprinkle with confectioner's sugar.
FLOURLESS DARK CHOCOLATE ORANGE CAKE RECIPE BY TASTY
Here's what you need: dark chocolate, unsalted butter, egg yolks, orange zest, egg whites, sugar, heavy cream, orange extract, powdered sugar
Provided by Hector Gomez
Categories Desserts
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 275°F (135°C) and grease a 9-inch (23 cm) springform pan.
- In a large mixing bowl, add the chocolate and butter. Melt in the microwave at 15-second intervals. Stir often and make sure the chocolate doesn't burn, then set aside to cool for a few minutes
- Add the egg yolks and the orange zest to the chocolate mixture and stir to combine.
- In a separate mixing bowl, beat the egg whites on high speed with an electric mixer until very white and foamy. Gradually add the sugar. Continue beating on high speed until soft peaks form.
- Gently fold ¼ of the egg white mixture to the chocolate mixture. Gently fold in the remaining egg white mixture. Be careful not to deflate the eggs. Stir until fully combined. Some streaks are fine.
- Pour into prepared pan.
- Bake in the oven for 45-50 minutes or until the sides of the cake gently pull away from the pan.
- For the orange whipped cream, beat together heavy cream, orange extract, and sugar.
- Top with whipped cream and garnish with orange zest.
- Enjoy!
Nutrition Facts : Calories 512 calories, Carbohydrate 28 grams, Fat 41 grams, Fiber 1 gram, Protein 14 grams, Sugar 23 grams
FLOURLESS CHOCOLATE-ORANGE ALMOND CAKE
This flourless chocolate-orange almond cake is bittersweet in the best way.
Categories Cake Chocolate Egg Dessert Bake Passover Orange Almond Vanilla Kosher Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free
Yield Makes 8 to 10 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Brush bottom of 10-inch-diameter springform pan generously with margarine. Blend almonds and 1/4 cup sugar in processor until almonds are finely ground. Add chocolate; blend until chocolate is finely ground, scraping sides and bottom of bowl occasionally.
- Whisk cocoa, orange juice, and orange peel in small bowl until smooth. Combine egg yolks and 1/2 cup plus 2 tablespoons sugar in large bowl. Scrape in seeds from vanilla bean. Using electric mixer, beat until yolk mixture is very thick, about 4 minutes. Beat in cocoa mixture. Fold in ground-almond mixture. Using clean dry beaters, beat egg whites and salt in another large bowl until soft peaks form. Gradually add 2 tablespoons sugar, beating until whites are stiff but not dry. Fold whites into chocolate batter in 3 additions. Transfer to prepared pan.
- Bake cake until tester inserted into center comes out clean, about 40 minutes. Cool cake completely in pan on rack. (Can be made 1 day ahead. Cover with foil; store at room temperature.)
- Cut around cake in pan; release sides. Cut cake into wedges. Transfer to plates. Place scoop of sorbet alongside.
Tips:
- Mise en place: Before you start cooking, make sure you have all the ingredients and equipment you need. This will help you stay organized and avoid any mishaps.
- Use high-quality chocolate: The quality of your chocolate will greatly affect the taste of your dessert. Look for chocolate with a high cocoa content (at least 70%) and a smooth, velvety texture.
- Don't overmix the batter: Overmixing the batter can make your cake tough and dense. Mix just until the ingredients are combined.
- Bake the cake in a water bath: Baking the cake in a water bath helps to create a moist, evenly cooked cake. Place the cake pan inside a larger pan filled with hot water.
- Let the cake cool completely before frosting: This will help to prevent the frosting from melting.
Conclusion:
This high-voltage chocolate orange dessert is a perfect combination of sweet and tangy flavors. The moist chocolate cake is complemented by the zesty orange frosting, and the chocolate ganache adds a rich, decadent touch. This dessert is sure to impress your guests, whether you're serving it for a special occasion or just a casual get-together.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
