Orange Chocolate Torte Food

FLOURLESS CHOCOLATE ORANGE CAKE

Steps:

• Place the oranges in a medium sauce pan and cover with water. Bring the pot to a boil then cover, reduce heat to low, and simmer until oranges are soft, about 2 hours.
• Once the oranges are cool enough to handle, slice them in half and remove any large seeds.
• Preheat the oven to 350 degrees.
• Place the oranges in a blender and pulse until smooth. You should end up with about 1 1/2 cups of puree. Add the remaining ingredients, except for the powdered sugar, to the blender. Pulse a few times, stir, and then pulse, repeating until the mixture is well combined.
• Grease an 8 inch round spring form pan. Pour the cake batter into the pan and bake for 45 minutes to an hour, or until a toothpick inserted in the center comes out clean.
• Allow the cake to cool, then sprinkle with powdered sugar, if desired. Or frost with your favorite frosting.

CHOCOLATE ORANGE DOBOSTORTE

Steps:

• Make torte layers:
• Preheat oven to 350°F. Invert three 8-inch round cake pans (do not use dark metal or non-stick pans) onto a work surface and butter bottoms (now on top) and rounded edges well. Dust pans with flour, knocking off excess.
• Separate whites and yolks of eggs into 2 large bowls. With an electric mixer beat together yolks and 1/2 cup sugar until thick and pale and mixture forms a ribbon when beater is lifted, about 5 minutes. Beat in vanilla until just combined. Sift together flour and salt over yolk mixture and fold in gently but thoroughly. With cleaned beaters beat whites with a pinch salt until foamy. Add cream of tartar and beat whites until they just hold soft peaks. Gradually beat in remaining 1/4 cup sugar, 1 tablespoon at a time, beating whites until they just hold stiff peaks. Stir one third whites into yolk mixture until just combined and fold in remaining whites gently but thoroughly.
• Spread 1/2 cup batter with a rubber spatula or a knife on each of the 3 pan outside bottoms (now the tops) just to edges and bake on same rack in middle of oven until just cooked through and just turning pale golden at edges, about 6 1/2 minutes. Cool layers on pans on racks 1 minute and loosen layers with a long, thin-bladed knife. Carefully transfer layers to racks to cool completely. Cool pans completely and wipe clean with paper towels. Make 6 more layers in same manner, buttering and flouring pans for each batch. (Batter should not stand any longer than necessary because it will begin to lose volume.) (Layers may be made 1 day before assembling torte and kept at room temperature, stacked between sheets of wax paper and wrapped in plastic wrap. Carefully remove wax paper before assembling torte.)
• Make orange glaze:
• In a small saucepan heat marmalade over moderate heat, stirring, until melted and pour through a sieve into a bowl, pressing hard on solids. Stir in liqueur. (Glaze may be made 1 day before assembling torte and chilled, covered.)
• Preheat oven to 350°F.
• In a baking pan toast hazelnuts in one layer in middle of oven 10 to 15 minutes, or until lightly colored and skins are blistered. Wrap nuts in a kitchen towel and let steam 1 minute. Rub nuts in towel to remove loose skins (do not worry about skins that do not come off) and cool. Finely chop nuts.
• Assemble torte:
• Trim edges of torte layers if necessary so that layers are all the same size and reserve best layer, wrapped in plastic wrap, for caramel top. On a cake stand arrange 1 layer, using a small dab buttercream to anchor it to cake stand, and spread with 3 heaping tablespoons buttercream. Spread a second layer with 2 tablespoons orange glaze and put layer, orange side down, on buttercream-spread layer. Spread top with 3 heaping tablespoons buttercream. Continue to layer remaining torte layers (except reserved layer) in same manner. After spreading eighth layer with buttercream, spread some remaining buttercream around side of torte to coat and chill torte 5 minutes to firm buttercream slightly. Press some hazelnuts on side of torte to cover it and reserve remaining buttercream and nuts. (Torte may be made up to this point 1 day ahead and chilled, covered with an inverted bowl or a cake keeper. Chill reserved torte layer, wrapped in plastic wrap; chill reserved buttercream, covered; keep reserved nuts, covered, at room temperature. Bring torte, reserved torte layer, and buttercream to room temperature before proceeding.)
• Put reserved torte layer on a buttered rack set over a sheet of foil and have ready a buttered knife.
• Make caramel:
• In a 3- to 4-quart heavy saucepan cook water, sugar, and cream of tartar over moderate heat, stirring and washing down sugar crystals clinging to side of pan with a brush dipped in cold water, until sugar is dissolved. Boil syrup, without stirring, until it just turns pale golden and continue to cook, without stirring, swirling pan, until syrup is a deep golden caramel.
• Remove pan from heat and when caramel stops boiling immediately pour enough over torte layer to thinly coat. Working very quickly, draw knife through caramel down to torte, marking off 8 wedges, but not cutting through torte. (The lines will make it easier to cut torte without shattering hardened caramel; if caramel becomes too hard, heat knife blade on top of stove to facilitate marking.) Carefully loosen caramel-coated torte layer from rack using knife and transfer to a clean rack to cool completely.
• Finish torte:
• Arrange caramel-coated layer on top of torte. Fill gap between top 2 torte layers with some reserved buttercream using a small icing spatula or a dinner knife, smoothing it, and press some reserved nuts up around side of torte near top. (Torte may be fully assembled 4 hours ahead and chilled, covered with inverted bowl or cake keeper. Bring torte to room temperature before serving.)

ORANGE CHOCOLATE MELTAWAYS

Steps:

• Place chocolate chips in a bowl; set aside. In a saucepan, bring cream and orange zest to a gentle boil; immediately pour over chips. Let stand for 1 minute; whisk until smooth. Add extract. Cover and chill for 35 minutes or until mixture begins to thicken. , Beat mixture for 10-15 seconds or just until it lightens in color (do not overbeat). Spoon rounded teaspoonfuls onto waxed paper-lined baking sheets. Cover and chill for 5 minutes. , Gently shape into balls; roll half in nuts. In a microwave; melt chocolate and shortening; stir until smooth. Dip remaining balls in chocolate; allow excess to drip off. Place on waxed paper; let stand until set. Store in the refrigerator.

ORANGE TORTE

Steps:

• For orange curd: Mix juices with cornstarch in saucepan until dissolved.
• Whisk in butter, sugar, eggs and yolk until smooth.
• Place over low heat and stir until mixture is thickened to consistency of thin yoghurt, 15-20 minutes.
• DO NOT LET BOIL.
• Place a piece of plastic wrap directly on the surface of the curd and cool, then refrigerate overnight; if butter begins to separate, whisk to reblend.
• For cake: Position rack in center of oven and preheat to 350F.
• Line bottom of 2, 9 inch round cake pans with parchment.
• Combine yolks, 3 tblsps sugar, liqueur, hot water, vanilla, orange zest, cardamon and almond extract in large bowl and beat about 8 minutes.
• Beat whites in a separate bowl, with clean beaters, adding a pinch of salt and another of cream of tartar, until soft peaks form.
• Add remaining 8 tblsps sugar, one at a time, and beat until meringue is quite stiff and glossy.
• Resift flours together.
• Gently fold ¼ of meringue mixture into yolks.
• Scrape yolk mixture over remaining meringue with spatula, then sift ¼ of flour over top and fold in.
• Repeat until all flour is folded in, being careful not to deflate mixture or allow any lumps to remain.
• Drizzle butter over and gently fold in using 3-4 strokes.
• Pour into pans.
• Bake until tops spring back when touched, 20-25 minutes, rotating cakes once.
• Cool.
• To assemble: Loosen cakes from pans and peel off paper.
• Turn right side up.
• Using long, serrated knife, halve cakes horizontally to make 4 layers.
• Arrange 1 layer, cut side up, on platter.
• Sprinkle with 1 tblsp liqueur; spread with 1/3 of curd.
• Repeat 2 more times.
• Top with last layer, flat side up.
• Press gently to align.
• Wrap cake in plastic wrap and refrigerate overnight.
• Whip cream with 2 tblsps icing sugar and 2 tblsps liqueur to stiff peaks.
• Reserve 2/3s cup cream.
• Spread remaining cream smoothly over top and sides of cake.
• Spoon reserved cream into pastry bag fitted with star tip and pipe decoratively around sides of cake.
• Garnish with candied orange peel, if you wish and serve at room temperature.

DOUBLE CHOCOLATE ORANGE TORTE

Steps:

• Place ½ cup chocolate chips in a food processor and pulse until coarsely ground to the texture of gravel.
• Pulse in almond flour, cacao powder and salt and process until well combined, about 10 seconds.
• Add eggs to food processor and pulse again, then add in agave, grapeseed oil and orange zest.
• Pulse all ingredients together until smooth.
• Remove "bowl" from food processor and stir in second ½ cup of chocolate chips using a spoon or spatula.
• Transfer batter into a well oiled 10 inch springform pan.
• Bake at 350° for 25-30 minutes, until a toothpick inserted in the center comes out clean.

CHOCOLATE ORANGE BROWNIE TART

Steps:

• Heat the oven to 180C/fan 160C/gas 4. Unravel the shortcrust pastry sheet and use to line a 20cm tart tin. Press into the sides of the tin and loosely cut around the edges, leaving a little overhanging. Line the pastry with a scrunched-up piece of baking parchment, and fill with raw rice or baking beans. Bake for 15 mins, remove the paper and bake for another 5-10 mins until dry.
• While the pastry is cooking, put the butter and chocolate into a heatproof bowl set over a pan of just-simmering water and melt together, stirring often. When melted, remove from the heat and leave to cool slightly. Add a pinch of salt if your butter is unsalted.
• Whisk together the eggs and sugars briefly in a bowl until combined, then stir in the melted chocolate and butter. Sieve over the flour and fold in until just combined. Stir in the orange juice and zest.
• Trim the edges of the pastry tart with a serrated knife to neaten, and spoon the brownie mixture into the middle. Smooth over with the back of a spoon or spatula, and bake for a further 30-35 mins until the top forms a crust, and the filling is no longer wet but slightly wobbly.
• Leave to cool for 15 mins before removing from the tin if serving warm, or serve at room temperature. Serve with a dollop of crème fraîche, and some more orange zest grated over. Keeps for 3 days in an airtight container.

VEGAN CHOCOLATE - ORANGE TORTE

Steps:

• Preheat to 350°F and line a 9" springform pan with parchment.
• Whisk together flour, cocoa, sugar, baking soda, salt, baking powder and ground almonds.
• In a separate bowl, whisk together the orange juice concentrate, oil, zest, vinegar, vanilla and almond extracts.
• Pour into the dry mixture and whisk until the batter is smooth.
• Pour the batter into the prepared pan.
• Rotate the pan to level the batter and tap it lightly on the counter. Bake for 43 to 45 minutes.
• Cool in the pan for 10 minutes, then invert onto a rack.
• Sprinkle cake with 1 tbsp ground almonds and cool completely.
• When cool, sprinkle serving plate with remaining almonds and invert cake onto it. Set aside while preparing glaze.
• Glaze / Topping:.
• Combine orange zest, orange juice concentrate and chocolate in a small saucepan and melt gently over low heat.
• Stir in oil, flavoured stevia and salt.
• Pour into a bowl and let sit 15-20 minutes to thicken before use.
• Pour glaze over the cake and sprinkle generously with flaked almonds.