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 | Print |
Recipe type: Dessert
Author: Alexandra
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.
Ingredients
- 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
Instructions
- Place ½ cup chocolate chips in a food processor and pulse until coarsely ground
- Pulse in almond flour, cocoa powder, and salt and process about 10 seconds
- Agg eggs to food processor and pulse again, then add in agave, grapeseed oil, orange juice and orange zest
- Pulse all ingredients until smooth
- Remove bowl from food processor and stir in second ½ cup of chocolate chips using a spoon or a spatula
- Transfer batter into a greased 8 or 9-inch springform pan (I used a regular nonstick pan and had trouble with sticking)
- Bake at 350 for 25-30 minutes, or until a toothpick comes out clean
