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Sunday, 7 December 2014

Chocolate & Orange Torte

If you're looking for a decadent Christmas showstopper to take to the in-laws, I'll show you how to whip up this rich torte in 10 minutes. About an hour in the oven and you've got a rich, gooey treat to impress, finished with a dusting of icing sugar, a scatter of toasted nuts and even some holly if you've got it. Why not?



To make you'll need:
250g (9oz) caster sugar
250g (9oz) butter
250g (9oz) chocolate (dark is best)
2 tsp cocoa powder
1 tin drained manderins
2 tbsp self raising flour
4 eggs
Zest of 3 oranges
Icing sugar, cocoa to dust & toasted hazelnuts 



Preheat your oven to a low heat - around gas mark 3 or 4 (about 150 degrees). 
Gently heat the chocolate, mandarins, butter, sugar, zest and cocoa powder in a pan until the mix is all melted. Make sure it's nice and smooth by squashing the mandarins up against the sides. 



Gently whisk in the flour, and add one egg at a time while still beating. The mixture will thicken up and go nice and glossy. 


Grease and dust a large flan tin with cocoa and pour in your mix. 
To bake, sit it in a large roasting pan and fill with water up to 1 cm below the lip of the flan tin. Cooking with this 'bain-marie' method will half steam half bake your torte and keep it nice and moist. Pop in the oven for 50 minutes and check on it - you want it to be firm, but spongy on the top. Mine needed just over an hour because our oven's a bit crap. 



Whip your torte out the oven and let it sit and cool - don't worry if it's a bit wobbly; as the butter and chocolate sets it will get firmer. It should be a bit squidgy in the middle though - that's the best bit! 

  


Once your torte has cooled, slice it up and serve with a scatter of toasted hazelnuts, a dusting of icing sugar and a drizzle of cream. Yum.



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