30-Minute Healthy Chicken Recipes

For a healthy dinner that's easy, too, try one of our healthy chicken recipes. Ready in under 30 minutes and ringing in at under 400 calories per serving, each chicken recipe is easy and good for you. There's no need to cook separate meals for the rest of the family with these healthy recipe ideas for chicken breasts, chicken salad, chicken soup, and family-friendly chicken sandwiches that everyone will enjoy.

View Slideshow

Cake Batter: 6 Ways to Bake

One box of two-layer cake can be used as cupcakes, muffins, a large sheet cake, and more. Learn the six ways to transform this staple.

View Video

NEW Recipes from Our August Magazine

It's time to take it outside. We're sharing recipes that are best served al fresco with friends. Salute summer, from drinks to dessert, with the latest recipes from Better Homes and Gardens.

View Slideshow

Dress Up a Dessert in 8 Seconds (or Less!)

Make any dessert recipe worthy of a party with these easy ideas to dress them up. Each dessert idea can be done within 8 seconds!

View Video

Our Best Summer Salads

These fresh summer salad recipes are anything but ordinary. Our irresistible combinations of seasonal vegetables and fruits come together with tasty dressings and tangy vinaigrettes for summer salads everyone will love.

View Slideshow

Fast Shrimp Bisque in 25 Minutes!

A satisfying seafood dinner takes just 25 minutes and cooks in one dish. Best yet, you need just 8 ingredients. Bonus: We'll show you how easy it is to peel cooked shrimp.

View Video

Irresistible Ice Cream Treats

Creamy homemade ice cream is simply the best. Summer tastes better when you have an ice cream cone in hand.

View Slideshow
Popular in Food

Double Chocolate Orange Torte

Unsweetened chocolate in the cake and semisweet chocolate in the icing make this orange-flavor dessert extra delicious and rich.

3.5 by 5 people
4,931 views
Rate me!
  • Makes: 12 servings
  • Prep: 45 mins
  • Cool: 2 hrs
  • Bake: 35 mins 350°F

Double Chocolate Orange Torte

Ingredients

Directions

  1. Preheat oven to 350 degree F. Grease and flour an 8x8x2-inch baking pan; set aside.
  2. Place chopped unsweetened chocolate in a heavy saucepan over low heat, stirring constantly, until chocolate just starts to melt. Remove from heat. Stir until smooth; cool. Stir together the flour, baking powder, baking soda, and salt; set aside.
  3. In a large mixing bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds. Add sugar; beat until well-combined. Add eggs, one at a time, beating well after each addition. Beat in chocolate and the 2 tablespoons liqueur. Add flour mixture and water alternately to egg mixture, beating on low speed after each addition just until combined. Stir in orange peel. Pour batter into prepared pan.
  4. Bake in preheated oven about 35 minutes or until a wooden toothpick inserted near the center comes out clean. Cool cake on a wire rack for 10 minutes. Loosen edges of cake with a spatula. Invert onto wire rack. Remove the pan. Cool cake thoroughly on wire rack.
  5. For Bittersweet Chocolate Icing, combine whipping cream and corn syrup in a heavy small saucepan. Bring just to boiling, stirring constantly. Remove from heat. Stir in semisweet chocolate, stirring until chocolate is melted and mixture is smooth. Cool to room temperature. Stir before using.
  6. Combine the 1 tablespoon liqueur and orange juice. Split cake in half horizontally. Sprinkle each cut side with half of the liqueur mixture. Place bottom half of cake, cut side up, on a platter; spread the marmalade evenly on top. Top with remaining cake layer, cut side down.
  7. Frost the cake with Bittersweet Chocolate Icing. (You can frost the cake several hours before serving.) If desired, garnish with kumquat slices and Chocolate Leaves. Makes 12 servings.

From the Test Kitchen

Chocolate Leaves:

Gather a clean, small paintbrush, 7 chemical-free nontoxic rose leaves, and 2 ounces melted white baking bar or candy coating. Using the paintbrush, brush one or two coats of chocolate on the underside of each leaf. Wipe away any chocolate from unpainted side of the leaf. Place leaves, chocolate side up, on a baking sheet lined with waxed paper; let dry. Before using, carefully peel the leaf away from the chocolate, using a toothpick to hold the chocolate.

Nutrition Facts (Double Chocolate Orange Torte)

    Per serving:
  • 364 kcal cal.,
  • 21 g fat
  • (12 g sat. fat,
  • 102 mg chol.,
  • 316 mg sodium,
  • 43 g carb.,
  • 3 g fiber,
  • 5 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

Comments

close
close
close
close
close

Loading... Please wait...