Print Options

Back to Orange Mousse Chocolate Torte >

Include these items:

Taste of Home Logo

Orange Mousse Chocolate Torte

 Orange Mousse Chocolate Torte
I always get compliments from the chocolate lovers at my table when I serve them this cool tangy torte with its rich flourless chocolate cake.
12-15 ServingsPrep: 50 min. Bake: 45 min. + chilling

Ingredients

  • 1 cup butter, cubed
  • 9 ounces bittersweet chocolate
  • 3/4 cup sugar
  • 1/2 cup ground hazelnuts, toasted
  • 4 eggs
  • MOUSSE:
  • 1 cup thawed orange juice concentrate
  • 1/3 cup sugar
  • 1/3 cup water
  • 1 envelope unflavored gelatin
  • 3 tablespoons lemon juice
  • 14 ounces white baking chocolate, chopped
  • 1/3 cup sour cream
  • 2 cups heavy whipping cream
  • White chocolate curls and baking cocoa, optional

Directions

  • 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 near the
  • center comes out with moist crumbs. Cool on a wire rack.
  • Refrigerate.
  • For mousse, in a saucepan, heat the orange juice concentrate, sugar

2 of 2

Orange Mousse Chocolate Torte (continued)

Directions (continued)

  • 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. Yield: 12-15 servings.