Best 4 Orange Chocolate Torte Recipes

CHOCOLATE ORANGE TORTE

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.

ORANGE CHOCOLATE TORTE

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.

ALMOND-MACAROON TORTE WITH CHOCOLATE FROSTING AND ORANGE COMPOTE

Steps:

• For orange syrup:
• Combine sugar, 1 cup water, and orange peel strips in medium saucepan. Stir over medium heat until sugar dissolves and syrup comes to boil. Reduce heat to medium-low and simmer 1 minute. DO AHEAD: Can be made 2 days ahead. Cover and chill syrup with peel strips.
• For almond macaroons:
• Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 325°F. Draw two 12 x 4-inch rectangles, spacing 2 inches apart, on each of 2 sheets of parchment paper (4 rectangles total). Turn over each parchment sheet onto large rimmed baking sheet (rectangles will show through). Spray parchment with nonstick spray.
• Place slivered almonds, 1 cup sugar, and coarse salt in processor. Scrape in seeds from vanilla bean halves. Blend until nuts are finely ground. Using electric mixer, beat egg whites in large bowl until soft peaks form. Add remaining 3 tablespoons sugar, 1 tablespoon at a time, and beat until stiff but not dry. Fold nut mixture into egg whites. Spread 1/4 of macaroon batter evenly within each rectangle, filling completely.
• Bake macaroon layers until golden and almost firm to touch in center, reversing sheets after 20 minutes, 35 to 40 minutes total. Cool on sheets.
• For frosting and compote:
• Place 10 tablespoons orange syrup in large saucepan and bring to simmer over medium-low heat (reserve remaining syrup). Add chocolate to saucepan and stir until chocolate is melted and smooth. Remove from heat. Cool until frosting begins to thicken, stirring often, 20 to 30 minutes.
• Place 1 macaroon layer on long platter. Spread 1/2 cup frosting evenly over. Top with another macaroon layer. Spread 1/2 cup frosting evenly over. Repeat 1 more time. Top with last macaroon layer, flat side up. Spread remaining frosting over top and sides of torte. Press sliced almonds onto sides of torte. DO AHEAD: Can be made 1 day ahead. Cover with foil tent; store at room temperature. Cover remaining syrup; chill.
• Thinly slice whole oranges crosswise into rounds. Cut slices into quarters and place in remaining reserved syrup for compote. Slice torte; place on plates. Spoon orange compote alongside.

ORANGE MOUSSE CHOCOLATE TORTE

Steps:

• In a heavy saucepan, melt butter and bittersweet chocolate over low heat, stirring constantly until smooth. Remove from the heat; whisk in sugar and nuts. Add eggs, one at a time, until blended. Pour into a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 325° for 45 minutes or until a toothpick inserted in the center comes out with moist crumbs. Cool on a wire rack. Refrigerate., For mousse, in a saucepan, heat the orange juice concentrate, sugar and water until warm. In a small bowl, sprinkle gelatin over lemon juice; let stand for 1 minute. Add to chocolate; stir until gelatin is dissolved. Add white chocolate; stir just until melted. Whisk in sour cream. Pour into a large bowl. Refrigerate, stirring often, until cool and thickened but not set, about 1-1/2 hours., In a small bowl, beat cream until stiff peaks form; fold until orange mixture. Pour over crust (pan will be full). Refrigerate for several hours or overnight. Carefully run a knife around edge of pan to loosen; remove torte from pan. Garnish with chocolate curls and cocoa if desired.