Orange Chocolate Torte

Orange Chocolate Torte

This dessert is a gem and always gets high praise! I use it for chocolate specialty flavor theme day but it can also be used to fit the orange flavor theme. It tastes sinfully rich except that it is definitely not sinful! It has all of 2 Tbsp canola oil for the whole batter, yet somehow tastes buttery and creamy. The secret resides in skillful ingredient substitution! Serve with a dusting of confectioner sugar.

ingredients
One 10" torte serves 15
Serving size = 1 slice

Dry ingredients:
1 cup organic pastry flour *
3/4 cup chopped or sliced almonds
1/4 cup white sugar
1/4 cup fat free powdered milk
3/4 cup unsweetened cocoa
1 tsp baking powder
Wet ingredients:
1 cup fat-free buttermilk
1 cup packed dark brown sugar
1 egg yolk
3 Tbsp unsweetened apple sauce
2 Tbsp canola oil
2 tsp vanilla extract
Finely grated peel of one orange
1/2 cup orange juice (or juice of 2 oranges)
2 egg whites + 2 Tbsp water
Buy the bookThe Flavor Full Diet This is a bonus recipe not found in the book

Preparation

  1. Preheat convection oven to 325ºF. Lightly oil a 10-inch spring-form cake pan and place wax paper cut into a circle to fit at the bottom (no need to oil the top of the wax paper).
  2. Grind the sliced almonds in a mini food processor if you'd like to keep a little almond crunchy texture to the cake, or in a coffee grinder for a smoother creamy texture (they are both delicious!)
  3. Mix together all the dry ingredients (flour, ground almonds, white sugar, powdered milk, cocoa and baking powder) with a fork in the bowl of an electric mixer.
  4. Add buttermilk, brown sugar, egg yolk, apple sauce, canola oil, vanilla extract and orange grated peel.
  5. Beat with an electric mixer until smooth, but do not overbeat.
  6. Place orange juice in a microwavable cup and place in microwave until hot (about 40 seconds).
  7. Pour hot orange juice in batter and beat with electric mixer, scraping the bottom once with a spatula, until smooth.
  8. In a separate bowl, beat the 2 egg whites with 2 Tbsp water until soft peaks form and gently fold in chocolate orange mixture.
  9. Pour batter in the prepared pan and bake for 35-45 minutes (depending on your oven) or until a toothpick in the center comes out with a slight creamy residue on it. Do not over bake!
  10. Let cool. Run a knife around the edge of the pan to loosen and remove the rim. Turn the torte upside down onto a plate. Gently take off the pan lid and peel off the wax paper. Dust a little sifted confectioner sugar on top.

Per serving
Per slice: 167 calories; 5g fat (< 1 g sat fat); 4 g protein, 29 g carbohydrate; 3 grams fiber; 14 mg cholesterol; 64 mg sodium

* I like to use Arrowhead Mills but any other soft wheat flour (not whole wheat as the taste is too strong) will do. Hodgson Mills Oat Bran Flour also works well with this recipe. You can also use all-purpose flour if you prefer but you will not be getting the healthy fiber.