Chocolate Orange Torte
A delicious Gluten free cake, a cross between a mousse and a brownie!
Ingredients
Equipment
Method
- Pre heat your oven to 160 fan/325 f
- Grease and line a 23cm springform cake tin
- Over a Bain Marie in a heatproof bowl, melt the butter with the 260g of chocolate, with the zest and the Orange juice. Once combined leave to the side to cool slightly
- Separate the eggs, add the whites to a bowl of a stand mixer with the whisk attachment fitted, or into a large bowl to use with a hand whisk. put the yolks in a separate bowl.
- Start to whisk the egg whites, once they start frothing up, add 50g of the caster sugar to the bowl and whisk on med speed up until thick and glossy with stiff peaks
- Add the remaining sugar to the yolks and whisk until the mixture leaves a ribbon off the whisk.
- Fold the chocolate mixture into the yolk mixture until combined, then gently fold in the egg whites a third at a time, trying to keep as much air in it as possible. Once combined fold in the Almonds.
- Pour the mix into the tin and bake for 40-45 minutes until a skewer comes out clean in the middle. Once cooked take out of the oven and leave to cool for five minutes, then take out of the tin and leave to cool on a cooling rack.
- Make the ganache, heat the cream but do not boil, bring to a gentle simmer take off the heat and pour on the chocolate. Leave for a minute then gently stir in one direction until combined. leave to thicken to a spreadable consistency.
- Put the cake on a board and spread the ganache around the cake evenly. let the remainder on the ganache to set so you can roll into truffles.
- Decorate the cake with the truffles, dust gently with cocoa powder and serve
Notes
This Torte will keep for a few days, i keep it out of the fridge in a cake box, in fact i think its better next day!
Top Tip, turn it up side down to cool on a cooling rack, that way you will have a flat surface to decorate on when you transfer it to your cake board/plate.