ORANGE DREAM TORTE
Our Test Kitchen home economists came up with this fancy-looking torte. The fluffy filling is encircled by store-bought ladyfingers and topped with canned mandarin oranges.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, dissolve gelatin in boiling water. Stir in cold water. Cover and refrigerate for 30 minutes or until syrupy. , Fold in 3 cups whipped topping; set aside. In a small bowl, beat cream cheese and sugar until smooth; gradually beat in milk. Fold in remaining whipped topping., Grease the bottom of a 9-in. springform pan; sprinkle with cracker crumbs. Arrange ladyfingers around edge of pan. Set aside 1-1/2 cups of the orange mixture. Alternately spoon the cream cheese mixture and remaining orange mixture into pan. Spread reserved orange mixture over top. Refrigerate for 1 hour or until set. , Remove sides of pan. Garnish with mandarin oranges.
Nutrition Facts : Calories 193 calories, Fat 9g fat (7g saturated fat), Cholesterol 39mg cholesterol, Sodium 120mg sodium, Carbohydrate 21g carbohydrate, Fiber 0 fiber), Protein 4g protein.
CHOC-ORANGE TORTE
Surprise! Sweet potatoes add a lovely sweetness to this chocolate torte.
Provided by Lynnda Cloutier @eatygourmet
Categories Fruit Desserts
Number Of Ingredients 13
Steps:
- preheat the oven to 325°. Grease a 9 inch springform cake pan with a little oil and line the bottom with nonstick parchment paper
- steam the sweet potatoes over a saucepan of boiling water for 15 minutes until tender. Mash until smooth, then mix the orange zest and juice and let cool for 15 minutes.
- Sift the flour, cocoa, and baking soda into a bowl. Cream the butter and sugar together in a large mixing bowl until light and fluffy. Gradually beat in the eggs alternately with the flour, until all have been added and the mixture is smooth. Stir in the mashed sweet potato and mix well.
- Spoon into the prepared pan. Spread the top level and bake in preheated oven for 45 to 55 minutes, until well risen, the top is slightly cracked, and a skewer comes out cleanly when inserted into the center.
- Let cool in the pan for 15 minutes, then loosen the edge and remove the pan and lining paper. Put on a cooling rack and cool completely.
- To make the frosting, put the chocolate and cream in a bowl set over a pan of gently simmering water and heat for about five minutes, beating lightly from time to time until the chocolate is melted and the frosting is thick and glossy. Remove from the heat. Cool for 5 to 10 minutes, beating occasionally, until thick enough to hold its shape. Spoon the frosting over the cake and spread with a knife. Decorate with grated orange zest, then put in a cool place for about an hour for the frosting to Harden.
DECADENT CHOCOLATE TRUFFLE TORTE
Create a mouthwatering chocolate truffle torte - and there's no cooking necessary!
Provided by Orlando Murrin
Categories Afternoon tea, Buffet, Dessert, Dinner, Lunch, Treat
Time 1h
Yield Serves 12 in small slices (it's very rich!)
Number Of Ingredients 6
Steps:
- Get your equipment ready (see tips below). Break the chocolate in small pieces into a large heatproof bowl. Spoon in the syrup and pour in about a quarter of the cream. Stand the bowl over (not in) a pan of hot water over the lowest possible heat and leave until the chocolate has melted, about 15-20 minutes. Remove the bowl from the pan and stir to combine. Leave until barely warm - dip your little finger in to check.
- Get your cake tin ready. Do this while you are waiting for the chocolate to melt and cool so you're not hanging around. Cut open the plastic folder along the bottom, then cut out a disc to fit in the bottom of the tin and 3 strips to line the sides. (See step 2).
- Pour the rest of the cream into a very large bowl and tip in the coffee and cinnamon. Whip with a balloon whisk until the cream looks like step 3. When you shake the bowl the cream should wobble like a thick milkshake, and when you dribble some cream from the whisk, the trail it leaves in the cream below should disappear in 1-2 seconds.
- Fold the two together. Pour the cooled chocolate into the bowl containing the cream. With the largest metal spoon you've got, fold the cream and chocolate together in a figure-of-eight motion. Don't be nervous - keep going until they are evenly and smoothly mixed and the mixture has a soft, pillowy, downy texture - you will see and feel it thicken as you fold.
- Set the torte. Pour the chocolatey cream into the tin and level the surface with the back of the spoon. Put the tin in the fridge and leave to firm up. This can happen in under an hour, but you may need to leave it longer, depending on the coldness of your fridge (you can leave it overnight if this is more convenient).
- Unmould and serve. Unclip and remove the side of the tin, then remove the pieces of plastic around the sides. Invert a serving plate over the torte and turn the torte upside down on to it. Lift off the tin base and peel away the plastic. Dust all over with cocoa (including the plate if you wish to be fashionable) and serve in thin slices.
Nutrition Facts : Calories 331 calories, Fat 29 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 15 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.09 milligram of sodium
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CHOCOLATE TORTE RECIPE | JAMIE OLIVER CHOCOLATE RECIPES
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Servings 16Total Time 50 minsCategory DessertsCalories 319 per serving
- Preheat the oven to 120°C/250°F/gas ¾. Snap the chocolate and melt in a heatproof bowl with 225g of the butter and a pinch of sea salt over a pan of gently simmering water until smooth and glossy, stirring occasionally. Whisk the eggs and sugar in a freestanding mixer on a high speed until light, fluffy and tripled in size.
- Grease a 25cm round cake tin all over with the remaining butter and line the base with greaseproof paper. Remove the chocolate from the heat, leave to stand for a couple of minutes, then pour it into the egg mixture. Whisk on a medium speed to combine, then pour into the lined tin. Give a few taps on the work surface to bring the air bubbles to the surface, then place the tin into a shallow roasting tray. Place the tray in the oven, then carefully pour enough boiling kettle water into the tray to come halfway up the side of the cake tin. Gently slide the shelf back in and bake for 35 to 40 minutes, or until set but with a slight wobble.
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- Remove the torte from the oven and leave to cool in the water-filled tin for 1 hour. Gently loosen the edges with a butter knife, then carefully turn it out onto a serving board and peel off the paper. Slice and serve with a drizzle of clementine syrup.
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5/5 (1)Calories 491 per servingServings 8
- Finely chop the almonds. Grate 1 teaspoon orange zest from one of the oranges and cut strips of zest from another to use for garnish. Squeeze 1 1/2 cups juice from the oranges.
- Prepare the muffin mix according to the label directions but substitute 3/4 cup of the orange juice for water and blend in the chopped almonds and grated zest. Pour into pan. Bake 25 minutes or until a toothpick inserted in the center comes out clean. Cool torte in pan on a wire rack for 10 minutes. Remove from pan.
- Meanwhile, in a small saucepan, combine the sugar and the remaining 3/4 cup orange juice. Simmer, stirring occasionally, until slightly reduced and thickened, about 10 minutes. To serve, spoon the sauce over the torte and garnish with the orange-zest strips.
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- Preheat the oven to 190°C (170°C fan oven) mark 5. Grease a 20.5cm (8in) springform tin and line with greaseproof paper.
- Melt the chocolate and butter in a bowl over a pan of gently simmering water. Remove the bowl from the pan and put to one side to cool a little.
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- For the pastry, sift the flour, cocoa powder and icing sugar into the bowl of a food processor. Add the orange zest and chilled butter and blitz until the mixture resembles fine breadcrumbs.
- Dust your work surface lightly with flour. Roll out the pastry to about 3mm/⅛in thick and use to line a 24cm/9½in round fluted loose-bottomed tart tin.
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- Pour the mixture into the baked tart shell and bake for 12 minutes, or until just set. Remove from the oven and leave to cool completely, then refrigerate for at least 1 hour or until well chilled.
- For the triple sec cream topping, put the cream, orange zest and liqueur in a bowl and whisk until soft peaks form when the whisk is removed. Slice the tart and serve with a dollop of the cream and a dusting of cocoa.
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