A fudgy brownie-like flourless chocolate torte with a burst of citrus and a dusting of powdered sugar. A rich Orange Chocolate Cake recipe.
Ingredients for Orange Chocolate Torte
- Unsweetened Cocoa
- Three bars of Lindt Intense Orange
- Semi-sweet chocolate
- Large eggs
- Vanilla Extract
- Powdered Sugar
- Orange Zest
Butter and really coat the pan with cocoa. The inside of the pan should be brown. Even up the sides of the pan.
Flourless Chocolate Orange Torte
A fudgy brownie-like flourless chocolate torte with a burst of citrus and a dusting of powdered sugar.
- Unsweetened cocoa for dusting the pan.
- 3 – 3.5 oz. Lindt Excellence Orange Intense chocolate bars
- 1 – 4 oz. semi-sweet chocolate bar
- 1/2 cup butter
- 5 large egg Whites and Yolks separated and set aside.
- 1 tablespoon vanilla extract
- 1/4 cup sugar
- 2 tablespoons powdered sugar for dusting the top of finished torte.
- orange zest for garnish
Grease a 9 inch springform pan and dust with cocoa powder. Be sure to get the sides of the pan too.
Roughly chop the chocolate bars.
Melt the chocolate and butter in a saucepan over low heat. Stirring continuously until smooth. There will be small bits of orange and hazelnut from the Orange Intense bars.
In a large mixing bowl whisk together the egg yolks and vanilla extract.
Gradually whisk in the melted chocolate.
In a separate bowl with an electric mixer beat egg whites on high speed until soft peaks form.
Gradually add the sugar and continue to beat the whites until stiff peaks form.
Gently fold 1/3 of the egg whites into the chocolate mixture.
Gently fold in the rest of the egg whites just until blended.
Pour batter into the prepared springform pan, spreading evenly.
Bake at 375F° for 25 minutes.
Remove from oven and place on a cooling rack for 10 minutes before removing the sides of the pan.
Dust the top of the torte with powdered sugar and sprinkle fresh orange zest over the top.
Place edible flowers on the top to garnish.