ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Chocolate-Orange Torte

Photo: David Prince
Yield 8 servings
Impressive as it looks, this easy four-ingredient chocolate dessert takes some wonderfully simple shortcuts. Start with a package of double chocolate muffin mix; add fresh oranges (zest and juice) and chopped almonds. Next, drizzle your masterpiece with a cooked syrup of OJ and sugar.

Ingredients

  • 1 2 1/4-ounce package slivered almonds (1/2 cup)
  • 4 oranges
  • 1 20-ounce package double-chocolate muffin mix
  • 1 cup sugar

Nutrition Information

  • calcium 55 mg
  • calories 491
  • caloriesfromfat 0 %
  • carbohydrate 81 g
  • cholesterol 17 mg
  • fat 17 g
  • fiber 2 g
  • iron 2 mg
  • protein 6 mg
  • satfat 5 g
  • sodium 366 mg

How to Make It

  1. Heat oven to 375° F. Lightly coat a 9-inch round cake pan with vegetable cooking spray.

  2. 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.

  3. 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.

  4. 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.

Fake It, Don't Make It