Hazelnut Chocolate And Orange Torte: Keep Calm And Bake 3
If you're looking for a truly decadent treat you've come to the right place! This torte blends together the richness of chocolate with freshness of the oranges for a mouthwatering experience. Topped with toasted hazelnuts it's a real winner! Chef Caroline MiLi Artiss shows you how to rustle it up!
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Ingredients:
200 g unsalted butter
3 large eggs, seperated
200 g caster sugar
1 orange, zested
200 g good quality dark chocolate, around 85% cocoa solids
2 tbsp ground hazelnuts
2 tbsp self-raising flour
1 generous pinch of sea salt
2 tbsp orange liquor
70 g hazelnuts, without skins
1 tbsp icing sugar
cocoa powder, to decorate
Serves: 6
Prep: 25 minutes
Cook: 45 minutes
Step 1: Prepare The Ingredients
Preheat your oven to 190°c/370°f. Melt 200g of unsalted butter gently in a saucepan. While the butter is melting separate three large eggs. Whisk together the egg yolks and 200g of sugar until light and fluffy. Add the zest of one orange and mix through. Once your butter has melted add your broken up dark chocolate and stir through until it melts. The heat of the butter will gently melt the chocolate.
Step 2: Add The Remaining Ingredients
Into your egg and sugar mixture pour in the ground hazelnuts, flour, a generous pinch of sea salt and two tbsp of orange liquor. Using a metal spoon fold the ingredients together until well combined. Pour in the melted chocolate and fold in. Leave the bowl to one side
Step 3: Add The Egg Whites
In a clean bowl whisk the egg whites until they form stiff peaks. Fold the beaten eggs whites into the chocolate mixture, a couple of spoonfuls at a time, until they are all well incorporated. Pour the mixture into a greased and lined spring form cake tin and pop into the oven for 30-35 minutes. It should be firm to the touch, but moist in the middle when ready. Leave to cool for 15 minutes before taking it out of the tin and leaving to cool completely on a wire rack.
Step 4: Decorate The Torte
Before you turn off the oven mix the hazelnuts with 1 tbsp of icing sugar and place on a baking tray. Pop into the oven for five minutes, take out leave to cool. Sieve a an even layer of cocoa powder over the top and add a large handful of the blanched hazelnuts to the middle of the cake. Top with some strips of orange zest and serve.
Flourless Chocolate Cake
There's a double-dose of hazelnuts in this gluten-free cake.
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Flourless Chocolate Torte
This is the ultimate flourless chocolate torte recipe. A delicious dense chocolate cake, that doesn't taste too heavy. Very easy to make and foolproof recipe!
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Priyant's Flourless Chocolate Torte Recipe:
150g good quality dark chocolate (55-60% cocoa solids)
150g unsalted butter
6 eggs (large or extra large)
1/4 teaspoon salt
4 teaspoons cocoa powder
250g caster or superfine sugar
100g almond meal/flour
1 teaspoon vanilla bean paste or extract
1 tablespoon of coffee based liquid (espresso or a coffee liqueur)
-Preheat your oven to 160 degrees Celsius
-Grease a cake pan and line it high with baking paper as the cake will rise a lot.
-Separate your eggs. The whites should go into a large mixing bowl for whipping later.
-Melt the butter in a large saucepan over low heat. While it melts, chop the chocolate if you're using a block. Once the butter has melted, turn off the heat and add the chocolate.
-Once the chocolate has melted, into the pan add the cocoa powder, almond meal, and most of the sugar (leaving a few tablespoons behind - doesn't have to be exact). Mix well.
-The mixture should be cool enough. Mix the yolks in one at a time. Finally stir in the vanilla and coffee.
-Next, whip the egg whites. After 10 seconds, add the sugar and salt, and whip it until stiff peaks form.
-Add 1/4 of the whites into the saucepan and mix it in. You can be vigorous - this is to loosen the mixture and allow it to incorporate easier. Now pour the batter into the whites and fold it in. When the mixture looks uniform, pour it slowly into a cake pan.
-Put the cake in the oven. This may take a long time to bake. Potentially over an hour. To know how it's done, insert a knife through the centre, and it should come out relatively clean. A few crumbs is okay.
-The cake will sink as it cools. You can taste this cake after an hour of cooling, as there is something nice about this cake when it's warm and soft but it will improve in taste and texture overnight. It's worth trying at both stages.
This should be eaten with:
Mascarpone Cream
1 small tub of Mascarpone (you want roughly a cup)
1 cup cream
1/4 cup caster or superfine sugar
1 big dollop of vanilla bean paste. Or the seeds of a vanilla bean with 1/2 a teaspoon of extract of
Whip the cream and sugar until you get soft peaks. Then slowly whisk in the Mascarpone and vanilla until smooth.
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Anti-Chef Season 2 Episode 25 - Flourless Chocolate Torte
#chocolatetorte #cake #antichef
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How to Make Chocolate Orange Bundt Cake
In this video, I'll show you step by step on how to make this super easy and tasty Chocolate Orange Bundt Cake. There's a secret ingredient in this recipe that make this cake super easy to prepare. It's decadent with the dark chocolate aroma, yet, very refreshing with the orange zest both inside the batter and on the glaze. It's the perfect foolproof recipe to please a crowd when you want an easy and last minute dessert. For more recipes and how-to's, please visit us at Also, follow me on and I look forward to connect with you! (Click on Show More below to see the links and details.)
Link to Blog post and recipe:
Homemade Orange Marmalade Recipe:
Tools and Ingredients Used:
10-inch bundt pan
Edible Gold Leaf
Microplane Zester
Cooking Spray
Whisk
Measuring Spoons Set
Cooling Racks
Baking Sheets
Devil’s Food Cake Mix
Kerrygold Butter
Semi-Sweet Chocolate Chips
Food Decorating Tongs/Tweezers
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Triple Orange Cake - Sugar-Free & Gluten-Free Dessert Recipe
My Triple Orange Cake is inspired by the amazing Nigella Lawson, for whom I have the deepest respect and admiration. I adapted the original recipe by swapping the sugar for erythritol and adding a little orange liqueur and a splash of orange blossom water, for the extra bit of fragrance. This is an intensely aromatic, bitter-sweet dessert that's best enjoyed with a teaspoon of plain yogurt.
Nigella's clementine cake:
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Sugar-Free Orange Syrup: (if you can't find or don't want to use liqueur
Orange Blossom Water:
Erythritol:
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Ingredients
3 organic oranges (or at least untreated ones)
50 ml orange liqueur (or sugar-free orange syrup)
1 tbsp. orange blossom water
100 g erythritol
125 g almond flour
1/2 tsp. baking powder
a pinch of salt
3 eggs
Optional (for the syrup-softened oranges)
2 organic oranges (sliced)
100 g erythritol
the remaining water from the 3 boiled oranges
Directions
1. Put the 3 oranges in a small pot and cover them with water. Bring to a boil and reduce to a simmer. Cook for an hour and allow to cool completely in the water, with the lid on.
2. Take the oranges out of the water (don't discard it, if you want the syrupy orange slices on the cake) and cut them in half to check for seeds. Remove these, if there are any.
3. Put the orange halves into the bowl of a food processor together with the liqueur and the orange blossom water and blend until you obtain a very smooth paste.
4. Now, add the erythritol and mix for a minute or so before adding the other dry ingredients. Mix again, until you have a smooth batter.
5. Add the eggs, all at once and mix again until the batter is very runny.
6. Preheat your oven to 170°C (338°F).
7. Pour the batter into your baking pan. Make sure it's greased and lined with parchment. This is a sticky batter. I used a medium-sized, rectangular one but any pan will do.
8. Bake the cake for 50 minutes. Allow it to cool at room temperature. Chill it in the fridge for at least 3 hours before serving. Enjoy!
Optional steps for the syrup-infused orange slices:
a. Cut the oranges into slices and put them in the leftover water from the 3 boiled oranges.
b. Add 100 g erythritol and simmer on a small fire as long as the cake bakes.
c. Put some (or all) of the softened orange slices on top of the cake for that extra tangy taste.
#sugarfreeorangecake #orangecakerecipe #orangealmondcake
Music by Brian Bolger.
Recipe in 5 MINUTES! You will make this VEGAN Orange Cake every day!
This Orange Pound Cake is so delicious, fluffy, moist, and vegan. You need only a few ingredients and 5 minutes to prepare it.
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#veganorangecake
#vegancake
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Ingredients:
220 g flour
120 g sugar
1 tsp baking powder
1/2 tsp baking soda
240 ml orange juice
50 ml vegetable oil
1 tsp vanilla essence
1 tbsp orange zest
1 tbsp almond flakes
Directions:
1. Mix all the dry ingredients. Add the juice, oil, vanilla, orange zest, and mix just to combine.
2. Pour the batter into a mold and sprinkle some almond flakes.
3. Bake at 180C for about 40 minutes or until golden brown.
4. Bon Appetit!