Double Chocolate Orange Torte from Elena’s Pantry

This double chocolate orange torte from Elena’s Pantry is decadent, rich, and incredibly satisfying. I tried it a couple weekends ago for Easter along with these other desserts, and the family members who tried it absolutely loved it. However, something I would do differently next time is line the pan with wax paper, as the torte was very stubborn in coming out of the pan, or I would actually buy a springform pan like Elena suggests. (I don’t know how easy it would be to line a 9-in round cake pan with wax paper, but I guess where there’s a will there’s a way…)

Double Chocolate Orange Torte from Elena's Pantry
Recipe type: Dessert
Prep time:
Cook time:
Total time:
Serves: 4-6
Note: I adapted a few of the ingredients here based on what I actually used. I substituted coconut oil for grapeseed oil, and used only half the amount. For the other half, I substituted the oil with applesauce. I also used Trader Joe's brand semisweet chocolate chips and added a dash of orange juice, and the torte turned out fabulous.
  • ½ cup semisweet chocolate chips
  • ½ cup blanched almond flour
  • ¼ cup unsweetened cocoa powder
  • ½ teaspoon sea salt
  • 3 eggs
  • ½ cup agave nectar
  • ¼ cup coconut oil
  • ¼ applesauce
  • 1 T orange zest
  • 1 T orange juice
  • ½ cup semisweet chocolate chips
  1. Place ½ cup chocolate chips in a food processor and pulse until coarsely ground
  2. Pulse in almond flour, cocoa powder, and salt and process about 10 seconds
  3. Agg eggs to food processor and pulse again, then add in agave, grapeseed oil, orange juice and orange zest
  4. Pulse all ingredients until smooth
  5. Remove bowl from food processor and stir in second ½ cup of chocolate chips using a spoon or a spatula
  6. Transfer batter into a greased 8 or 9-inch springform pan (I used a regular nonstick pan and had trouble with sticking)
  7. Bake at 350 for 25-30 minutes, or until a toothpick comes out clean



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