Chocolate-Orange Almond Torte
Chocolate-Orange Almond Torte
No one will ever guess that this remarkable cake with its creamy citrus-scented crumb is made without eggs, dairy or cholesterol.
A Must-Try Chocolate Dessert Recipe
The Chocolate-Orange Almond Torte is a delightful dessert that marries the rich flavors of chocolate with the zesty brightness of orange and the nutty undertones of almonds. This torte typically features a dense, moist cake made from ground almonds, which gives it a unique texture. The inclusion of orange zest and juice adds a refreshing citrus note that complements the deep, decadent chocolate. To enhance the overall experience, the torte is often topped with a glossy chocolate ganache, you may also consider garnishing the torte with candied orange slices or almond slivers. If certain ingredients are not available, you can substitute the almonds with other nuts like hazelnuts or walnuts, and use dark chocolate for a more intense flavor or milk chocolate for a milder, sweeter version.
This luxurious torte recipe can be made for any occasion from elegant dinner parties to festive holiday gatherings. To balance its flavor, serve the torte with a dollop of whipped cream or a scoop of vanilla ice cream. Fresh berries or a citrusy sorbet also pair wonderfully, offering a refreshing contrast to the dense and rich dessert. Using the Anolon Advanced 9-inch springform pan for this torte recipe is ideal. This high-quality baking pan features a highly durable non-stick coating that ensures easy release of the torte without any sticking or crumbling. The springform mechanism allows the sides of the pan to be removed effortlessly, preserving the torte's shape and presentation. Additionally, the even heat distribution provided by the Anolon Advanced springform pan ensures that the torte bakes uniformly, avoiding overcooked edges and undercooked centers.
Directions
- Position a rack in the middle of the oven. Preheat to 350°F. Oil an Anolon 9-inch springform pan. Line bottom with parchment paper cut to fit. Do not oil the parchment.
- Place a wire mesh strainer over a medium bowl. Add the white flour, whole wheat pastry flour, sugar, baking soda, salt and baking powder and sift into the bowl. Stir 5 tablespoons of the ground almonds into the dry mixture.
- In a separate bowl, combine the orange juice, oil, zest, vinegar and vanilla and almond extracts and whisk until well combined. Pour into the dry mixture and whisk until the batter is smooth.
- Pour the batter into the prepared pan. Rotate the pan to level the batter and tap it lightly on the counter. Bake 45 to 48 minutes or until the cake is golden brown, the sides have started to pull away from the pan and a tester inserted in the center of the cake is clean is holds just a few moist crumbs. The cake will be well risen, but will compact as it cools.
- Place the cake pan on a cooling rack. Run a thin knife between the cake and pan. Cool 5 minutes and release the side ring. Invert the cake onto a cooling rack. Remove the bottom of the pan and the parchment paper. The bottom of the cake may be pale and look quite moist. Sprinkle with 2 to 3 tablespoons of the reserved ground almonds. Allow the cake to cool completely. Drizzle the cake with the melted chocolate. Refrigerate briefly to set the chocolate, but serve at room temperature.
Ingredients
- 3/4 cup organic white all-purpose flour
- 1/2 cup whole wheat pastry flour
- 3/4 cup organic sugar
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon aluminum-free baking powder
- 5 tablespoons finely ground toasted almonds, plus 2-3 tablespoons more for garnish
- 1 cup freshly squeezed orange juice
- 1/3 cup fruity olive oil, such as arbequina, plus more for the pan
- Finely grated zest of 2 large oranges, (organic is best)
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon pure almond extract
- 3 ounces orange-flavored chocolate, melted
Yield:
9-inch cake (8-10 Servings)