Double Chocolate-Orange Torte

This rich velvety chocolate cake is flavored with orange liqueur. As a recipe option, substitute an equal amount of orange juice for the liqueur.

Prep Time:
40 mins
Bake Time:
35 mins
Cool Time:
10 mins
Total Time:
40 mins


  • 3 3 ounce squares unsweetened chocolate, coarsely chopped

  • ¾ cup all-purpose flour

  • 1 ½ teaspoon baking powder

  • ½ teaspoon baking soda

  • ½ teaspoon salt

  • ½ cup butter

  • 1 cup sugar

  • 4 eggs

  • 2 tablespoon orange liqueur

  • ½ cup water

  • 1 tablespoon finely shredded orange peel

  • 1 tablespoon orange liqueur

  • 1 tablespoon orange juice

  • ½ cup orange marmalade

  • 1 recipe Bittersweet Chocolate Icing (see recipe below)

  • Chocolate curls (optional) (see tip, below)

Bittersweet Chocolate Icing

  • cup whipping cream

  • 1 tablespoon light-colored corn syrup

  • 6 ounce semisweet chocolate, finely chopped or 1 cup semisweet chocolate pieces


  1. Grease and flour an 8x8x2-inch baking pan; set aside. In a heavy saucepan place chopped unsweetened chocolate 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.

  2. 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, 1 at a time, beating well after each. 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 the prepared pan.

  3. Bake in a 350 degree F 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 a wire rack. Remove the pan. Cool cake thoroughly on wire rack.

  4. 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 layers, cut side down.

  5. Frost the cake with Bittersweet Chocolate Icing. (You can frost the cake several hours before serving.) If desired, decorate the sides of the frosted cake with chocolate curls pressed into icing. Makes 10 servings.

Bittersweet Chocolate Icing

  1. In a heavy small saucepan combinewhipping cream and light-colored corn syrup. Bring just to boiling, stirring constantly. Remove from heat. Stir in semisweet chocolate, finely chopped, or semisweet chocolate pieces, stirring until chocolate is melted and mixture is smooth. Cool to room temperature. Stir before using. Makes 1-1/4 cups (8 to 10 servings).

Chocolate-Raspberry Torte:

Prepare as above, except substitute raspberry liqueur for the orange liqueur and seedless raspberry preserves for the orange marmalade.

Chocolate curls -- whether used as a smattering on top of a cream pie or as a border around a cake -- make exquisite dessert decorations. To make curls, carefully draw a vegetable peeler across a bar of chocolate (milk chocolate works best). For narrow curls, use the short side of the bar; for wide curls, use the broad surface.

Nutrition Facts (per serving)

429 Calories
24g Fat
54g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 429
% Daily Value *
Total Fat 24g 31%
Saturated Fat 13g 65%
Cholesterol 121mg 40%
Sodium 350mg 15%
Total Carbohydrate 54g 20%
Protein 6g
Vitamin C 2.4mg 12%
Calcium 70.7mg 5%
Iron 2.5mg 14%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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