Choc Orange Torte Recipes

Steps:

• preheat the oven to 325°. Grease a 9 inch springform cake pan with a little oil and line the bottom with nonstick parchment paper
• steam the sweet potatoes over a saucepan of boiling water for 15 minutes until tender. Mash until smooth, then mix the orange zest and juice and let cool for 15 minutes.
• Sift the flour, cocoa, and baking soda into a bowl. Cream the butter and sugar together in a large mixing bowl until light and fluffy. Gradually beat in the eggs alternately with the flour, until all have been added and the mixture is smooth. Stir in the mashed sweet potato and mix well.
• Spoon into the prepared pan. Spread the top level and bake in preheated oven for 45 to 55 minutes, until well risen, the top is slightly cracked, and a skewer comes out cleanly when inserted into the center.
• Let cool in the pan for 15 minutes, then loosen the edge and remove the pan and lining paper. Put on a cooling rack and cool completely.
• To make the frosting, put the chocolate and cream in a bowl set over a pan of gently simmering water and heat for about five minutes, beating lightly from time to time until the chocolate is melted and the frosting is thick and glossy. Remove from the heat. Cool for 5 to 10 minutes, beating occasionally, until thick enough to hold its shape. Spoon the frosting over the cake and spread with a knife. Decorate with grated orange zest, then put in a cool place for about an hour for the frosting to Harden.

Steps:

• Line bottom of 9 inch spring form pan with wax paper and set aside.
• In top of double boiler over hot water, melt together butter, chocolate, sugar and orange juice. Stir to blend. Remove from heat and stir in orange liqueur. Let cool.
• Mix in eggs 1 at a time. Pour into prepared pan. Bake at 350 for 40 minutes or until edge is slightly crusty and middle is just set. Let cool on rack. Cover with plastic and refrigerate for at least 12 hours.

Steps:

• Place ½ cup chocolate chips in a food processor and pulse until coarsely ground to the texture of gravel.
• Pulse in almond flour, cacao powder and salt and process until well combined, about 10 seconds.
• Add eggs to food processor and pulse again, then add in agave, grapeseed oil and orange zest.
• Pulse all ingredients together until smooth.
• Remove "bowl" from food processor and stir in second ½ cup of chocolate chips using a spoon or spatula.
• Transfer batter into a well oiled 10 inch springform pan.
• Bake at 350° for 25-30 minutes, until a toothpick inserted in the center comes out clean.

Steps:

• Get your equipment ready (see tips below). Break the chocolate in small pieces into a large heatproof bowl. Spoon in the syrup and pour in about a quarter of the cream. Stand the bowl over (not in) a pan of hot water over the lowest possible heat and leave until the chocolate has melted, about 15-20 minutes. Remove the bowl from the pan and stir to combine. Leave until barely warm - dip your little finger in to check.
• Get your cake tin ready. Do this while you are waiting for the chocolate to melt and cool so you're not hanging around. Cut open the plastic folder along the bottom, then cut out a disc to fit in the bottom of the tin and 3 strips to line the sides. (See step 2).
• Pour the rest of the cream into a very large bowl and tip in the coffee and cinnamon. Whip with a balloon whisk until the cream looks like step 3. When you shake the bowl the cream should wobble like a thick milkshake, and when you dribble some cream from the whisk, the trail it leaves in the cream below should disappear in 1-2 seconds.
• Fold the two together. Pour the cooled chocolate into the bowl containing the cream. With the largest metal spoon you've got, fold the cream and chocolate together in a figure-of-eight motion. Don't be nervous - keep going until they are evenly and smoothly mixed and the mixture has a soft, pillowy, downy texture - you will see and feel it thicken as you fold.
• Set the torte. Pour the chocolatey cream into the tin and level the surface with the back of the spoon. Put the tin in the fridge and leave to firm up. This can happen in under an hour, but you may need to leave it longer, depending on the coldness of your fridge (you can leave it overnight if this is more convenient).
• Unmould and serve. Unclip and remove the side of the tin, then remove the pieces of plastic around the sides. Invert a serving plate over the torte and turn the torte upside down on to it. Lift off the tin base and peel away the plastic. Dust all over with cocoa (including the plate if you wish to be fashionable) and serve in thin slices.