Orange Chocolate Torte Recipe

5 1 1
Orange Chocolate Torte Recipe
Orange Chocolate Torte Recipe photo by Taste of Home
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Orange Chocolate Torte Recipe

Read Reviews
5 1 1
Publisher Photo
This impressive torte is doubly delicious with chocolate in both the batter and frosting. Orange marmalade adds a bit of tartness.—Nancy Mueller, Menomonee Falls, Wisconsin
MAKES:
9 servings
TOTAL TIME:
Prep: 35 min. Bake: 30 min. + cooling
MAKES:
9 servings
TOTAL TIME:
Prep: 35 min. Bake: 30 min. + cooling

Ingredients

  • 1/4 cup butter, softened
  • 1/2 cup plus 2 tablespoons sugar
  • 2 large eggs
  • 1/2 teaspoon vanilla extract
  • 3/4 cup chocolate syrup
  • 2 tablespoons water
  • 2 tablespoons orange liqueur
  • 1/2 teaspoon grated orange peel
  • 1/2 cup plus 2 tablespoons all-purpose flour
  • 3 tablespoons baking cocoa
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • FILLING:
  • 2 tablespoons orange liqueur
  • 1/2 cup orange marmalade
  • FROSTING:
  • 1/3 cup heavy whipping cream
  • 1 tablespoon light corn syrup
  • 1 cup (6 ounces) semisweet chocolate chips
  • Kumquats, optional

Directions

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 peel. 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. Yield: 9 servings.
Originally published as Orange Chocolate Torte in Taste of Home Christmas Annual Annual 2009, p151

Nutritional Facts

1 piece: 412 calories, 15g fat (9g saturated fat), 72mg cholesterol, 188mg sodium, 66g carbohydrate (51g sugars, 2g fiber), 4g protein.

  • 1/4 cup butter, softened
  • 1/2 cup plus 2 tablespoons sugar
  • 2 large eggs
  • 1/2 teaspoon vanilla extract
  • 3/4 cup chocolate syrup
  • 2 tablespoons water
  • 2 tablespoons orange liqueur
  • 1/2 teaspoon grated orange peel
  • 1/2 cup plus 2 tablespoons all-purpose flour
  • 3 tablespoons baking cocoa
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • FILLING:
  • 2 tablespoons orange liqueur
  • 1/2 cup orange marmalade
  • FROSTING:
  • 1/3 cup heavy whipping cream
  • 1 tablespoon light corn syrup
  • 1 cup (6 ounces) semisweet chocolate chips
  • Kumquats, optional
  1. Line an 8-in. square baking dish with parchment paper; coat paper with cooking spray and set aside.
  2. 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 peel. Combine the flour, cocoa, baking soda and salt; add to creamed mixture alternately with water mixture.
  3. 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.
  4. 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.
  5. 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. Yield: 9 servings.
Originally published as Orange Chocolate Torte in Taste of Home Christmas Annual Annual 2009, p151

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MY REVIEW
jmitch1228 User ID: 6317945 84814
Reviewed Dec. 10, 2011

"I doubled this recipe to make it for a larger size group, but followed it exactly...I also used some candied orange peel in the filling. It turned out perfectly! The consistency should be very similar to that of a cake, which is slightly soupy, but rises well! If you don't have an orange liqueur, orange extract will work as well...but in half the amount. I made this for a dinner party my roommates and I were having for some guys who take care of our yard and snow - everyone loved it! Takes some time to make, but totally worth it. Can't wait to make it again!"

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