Chocolate Orange Torte Recipe
- 2 cups (12 ounces) semisweet chocolate chips
- 6 tablespoons butter, cubed
- 4 egg yolks
- 6 tablespoons confectioners' sugar
- 1/4 cup chocolate sprinkles or ground pecans
- 1 cup butter, softened
- 2-1/2 cups sugar
- 4 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
- 1 cup butter, cubed
- 1 cup (6 ounces) 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
- 1. 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°.
- 2. 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.
- 3. For truffles, roll the 1/2-cup portion into 12 balls. Roll in sprinkles or pecans. Cover and refrigerate until serving.
- 4. 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.
- 5. Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely.
- 6. 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.
- 7. 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.
- 8. For filling, gradually add enough of the remaining milk to reserved chocolate mixture, beating until it achieves spreading consistency.
- 9. 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. Yield: 12 servings.
1 slice: 977 calories, 54g fat (31g saturated fat), 241mg cholesterol, 621mg sodium, 122g carbohydrate (95g sugars, 5g fiber), 10g protein.
Reviews for Chocolate Orange Torte
"I thought this cake looked pretty, so I thought I would give it a try. I tried to make the truffles, and they were aweful. I followed the instrudcions exactly. The mixture kind of gummed up and the butter kept separating from it. I thought maybe there was something wrong with my candy thermometer, so I bought a new one. The same thing happened. I have made other truffles before, and they turned out just fine. I would be happy to try this cake if I could figure out how to get the truffles to turn out right."
"This was the best ever cake and my favorite but I only make at holidays because it takes me about 4 hours, not 30 mins."