Chocolate-Orange Torte

Chocolate-Orange Torte Recipe
Photo: David Prince
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.

Yield:

8 servings

Recipe from

Real Simple

Nutritional 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

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

Preparation

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

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.

Note:

Jane Kirby,

Fake It, Don't Make It

September 2001
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