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Dark Chocolate Torte with Orange Confit Sauce and Zest















Trans-fat Free, Low Sodium


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

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

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

To Serve
1 x cocoa powder
for sprinkling
1 x chocolate
1 x orange segments


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

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Nutrition Facts

Serving Size 106g (3.7 oz)
Amount per Serving
Calories 30620% of calories 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?


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