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Chocolate Orange Torte

 Chocolate Orange Torte
This eye-catching dessert takes the cake at any holiday gathering. Chocolate truffles on top are a fantastic finishing touch.
12 ServingsPrep: 30 min. Bake: 25 min. + cooling

Ingredients

  • 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
  • CAKE:
  • 1 cup butter, softened
  • 2-1/2 cups sugar
  • 4 eggs
  • 1-1/2 teaspoons McCormick® Pure 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 (6 ounces) semisweet chocolate chips
  • 1/3 cup plus 7 to 8 tablespoons milk, divided
  • 1 teaspoon McCormick® Pure Orange Extract
  • 2-3/4 cups sifted confectioners' sugar
  • Chocolate sprinkles

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Chocolate Orange Torte (continued)

Directions

  • 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 near 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. Yield: 12 servings.
Nutritional Facts: 1 slice (calculated without chocolate sprinkles) equals 977 calories, 54 g fat (31 g saturated fat), 241 mg cholesterol, 621 mg sodium, 122 g carbohydrate, 5 g fiber, 10 g protein.