Chocolate Orange Torte
Chocolate and orange just work together perfectly and this simple cake brings the best out of both of them. I cannot recommend this cake highly enough and I even made something look pretty for once…
This torte serves 8.
Ingredients: (Ounce to Gram Conversion Chart)
3oz Caster Sugar
4 Eggs (crack on a flat surface)
1 Orange (zest and juice but keep separate)
3oz Self-Raising Flour
3tbsps Cocoa Powder
150ml Double Cream
5oz Orange Curd
3 ½ oz Dark Chocolate
6oz Icing Sugar
Grease and line a round cake tin (see Mama Molloy’s – The home of home-baking).
Pre-heat the oven to 180oC (350oF, Gas Mark 4).
In a large mixing bowl, place the caster sugar, eggs and orange zest. Whisk the mixture with an electric whisk until pale and double in volume. Quickly sieve in the flour and cocoa powder, holding the sieve about head-height. Fold the flour into the egg mixture until all the ingredients are thoroughly combined. Pour the mixture into the cake tin and bake in the oven for 20mins.
Take the cake out of the oven and allow to cool fully.
Carefully slice the cake in half horizontally and separate the slices. If you have a pastry brush, brush the crumbs off the bottom half of the cake.
In a glass bowl, whisk the double cream until whipped cream is formed and then beat in the orange curd to get an orange cream. Spread the cream onto the bottom half of the cake.
In a small glass bowl set over a small pan of water on a low heat, melt the chocolate.
Allow the melted chocolate to cool and thicken.
Place the top half of the cake on top of the orange cream and gently press down to squeeze the cream to the edge of the cake.
Sieve the icing sugar into a bowl and add half of the orange juice to form a smooth paste that isn’t too stiff (will run off a spoon but hold its shape if left to settle). Adjust the consistency with the remaining juice if necessary
Carefully spread the melted chocolate over the cake.
Pipe the icing in rings on top of the chocolate. Using a cocktail stick, drag lines through the chocolate and icing to “feather” them. Draw 12 lines through the chocolate and icing, alternating inwards and outwards to produce the design shown below.