A fudgy brownie-like flourless chocolate torte with a burst of citrus and a dusting of powered sugar. This rich cake is holiday worthy or just for having a chocolate dessert because you can.
There is a couple of ways I come up with recipes for this food blog. My favorite way is having one ingredient and brainstorming around that one ingredients. Brandon had come back from a trip to Zurich and brought back tons of Lindt chocolate. I had three bars of Lindt Intense Orange that I was dying to use. After a month of having this ingredient roll around in my head I came up with this Flourless Chocolate Orange Torte. It was an immediate hit! It went to 6 recipe testers and they ALL loved it. My biggest critic wasn’t real thrilled to try it. She even asked for just one bite instead of a slice. She tried it and lit up. She even asked for a whole piece after that! Thanks Mom!
Springform pans can be scary. The anxiety of popping that lock and hoping your cake does pull apart with the pan. My girlfriend and I watched in complete silence. It was like a scene from a movie. I believe I was even holding my breath. I knew I buttered and coated the pan with cocoa, but still! Like swimming in the ocean and never knowing if Jaws is swimming under you! And having the Jaws theme song playing in your head doesn’t make popping the pan easier either. <—- ok that was a bit much! Just butter and really coat the pan with cocoa. The inside of the pan should be brown. Even up the sides of the pan. Brown pan = No Jaws!
Lindt makes other flavored chocolate bars. I am thinking the chocolate coconut bar is next on my list.
Flourless Chocolate Orange Torte
- 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 eggs separated
- 1 tablespoon vanilla extract
- 1/4 cup sugar
- 2 tablespoons powdered sugar for dusting the top of finished torte.
- grated orange peel
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 together egg whites on high speed until soft peaks form.
Gradually add sugar and continue to beat the whites until stiff peaks form.
Gently fold 1/3 of the of the egg whites into the chocolate mixture.
Gently fold in the rest of the egg whites just until blended.
Pour batter into prepared springform pan, spreading evenly.
Bake at 375F. for 25 minutes.
Remove from oven and place on a cooling rack for 10 minutes for removing the sides of the pan.
Dust the top of the torte with powdered sugar and sprinkle on grated orange peel.
Place fresh flowers on the top for decoration.
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