Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Dark Chocolate Torte with Orange Confit Sauce & Zest

StarStarHalf starEmpty starEmpty star

Your rating

Recipe

 

Yield

8 servings

Prep

15 min

Cook

15 min

Ready

1 hrs
Trans-fat Free, Low Sodium

Ingredients

Amount Measure Ingredient Features

Chocolate Mousse
*
150 grams cream
Camera
2 each gelatine leaves
softened in water
*
300 grams dark chocolate
chopped in small pieces
*
500 ml cream
whipped
* Camera

Chocolate Sponge
*
4 large eggs
Camera
125 grams sugar
Camera
100 grams all-purpose flour
Camera
25 grams cocoa powder
Camera

Orange Confit Sauce
*
250 grams sugar
Camera
2-3 lemon juice
* Camera
1 litre orange juice
* Camera

To Serve
*
1 x cocoa powder
for sprinkling
* Camera
1 x chocolate
triangles
* Camera
1 x orange segments
*

Ingredients

Amount Measure Ingredient Features
0
Chocolate Mousse
*
1.5E+2 grams cream
Camera
2 each gelatine leaves
softened in water
*
3E+2 grams dark chocolate
chopped in small pieces
*
5E+2 ml cream
whipped
* Camera
0
Chocolate Sponge
*
4 large eggs
Camera
125 grams sugar
Camera
1E+2 grams all-purpose flour
Camera
25 grams cocoa powder
Camera
0
Orange Confit Sauce
*
2.5E+2 grams sugar
Camera
lemon juice
* Camera
1 litre orange juice
* Camera
0
To Serve
*
1 x cocoa powder
for sprinkling
* Camera
1 x chocolate
triangles
* Camera
1 x orange segments
*

Directions

To make the chocolate mousse: bring the cream to the boil.

Squeeze the gelatine leaves to remove excess water and add to the cream with the chocolate.

Remove from the heat and stir constantly until the chocolate and gelatine have dissolved.

Set aside to cool. When the chocolate cream is cool, fold through the whipped cream and set aside.

To make the chocolate sponge: beat the eggs with the sugar until pale and thick and carefully fold in the sifted flour and cocoa.

Line a 20x30cm baking sheet with baking paper and spread the mixture onto the paper to a thickness of 1cm.

Bake in a preheated 200c oven for about 10 minutes then remove and set aside to cool.

To make the orange confit sauce: melt the sugar in a saucepan with the lemon juice and cook until the mixture forms a golden caramel.

Remove from the heat and carefully pour the orange juice on to the caramel and stir to combine.

Remove from the heat, stir through the orange zest and set aside to cool.

To assemble the torte: spread a 2cm thick layer of mousse onto the chocolate sponge, cover and refrigerate until set.

To serve: cut the torte into triangular slices, place on a serving plate and dust with cocoa.

Spoon around some orange confit sauce, arrange a triangle of chocolate on top and serve with segments of orange.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 106g (3.7 oz)
Amount per Serving
Calories 30620% from fat
 % Daily Value *
Total Fat 7g 10%
Saturated Fat 3g 17%
Trans Fat 0g
Cholesterol 118mg 39%
Sodium 43mg 2%
Total Carbohydrate 20g 20%
Dietary Fiber 1g 6%
Sugars g
Protein 11g
Vitamin A 5% Vitamin C 0%
Calcium 4% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe