Chocolate Orange Mix Torte

Cook Time: 45 minutes

Prep Time: twenty minutes

Total Time: one hour, five minutes

Ingredients:

Strawberry Sauce:
two cups fresh strawberries, cut in half, divided use
1/2 teaspoon confectioners' sugar
.
Torte:
3/4 pound margarine, unsalted or pareve
3/4 cup sugar
3/4 cup fresh orange juice
two Tablespoons orange liqueur
1/4 cup strong brewed coffee, cooled
1-1/2 teaspoons vanilla
12 ounces semi-sweet chocolate, coarsely chopped
6 large eggs, lightly beaten
1/8 cup miniature chocolate chips for garnish, optional

Preparation:

Place one cup of halved strawberries (retain the rest for garnish) in a zip-top bag. Sprinkle with confectioners sugar & shake to coat. Refrigerate while you make the torte.

Place margarine, sugar, orange juice, orange liqueur, & coffee in a heavy saucepan over low heat. Stir until combined & smooth. Remove from heat & stir in vanilla. Add chocolate & stir until melted & blended. Let cold.

Preheat oven to 350 F. Line a 9-inch springform pan with parchment paper.

When chocolate mixture is cold, whisk in the eggs until thoroughly combined. Pour in to prepared pan. Bake 35 to 45 minutes until top has a slight crust & middle is set.

Let chocolate torte cold to room temperature, then refrigerate for four hours or overnight.

When prepared to serve, place sugared strawberries in a blender or food processor & pulse to puree. Pour strawberry sauce over the cake, sprinkle with chocolate chips, & decorate with remaining strawberry halves.

Yield: 14 to 16 servings

Chocolate Amaretto Torte

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Ingredients:

Chocolate base:
1/2 cup Crisco shortening
three ounces sweetened chocolate squares
1-1/4 cup granulated sugar
one teaspoon vanilla
three eggs
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/3 cup toasted sliced almonds
.
Filling:
8 ounces cream cheese; softened
1/2 cup sifted icing sugar
1/2 cup amaretto liqueur
two cups whipping cream
1/2 cup toasted sliced almonds

Preparation:

Combine flour, baking powder, salt & almonds. Add to chocolate mixture, stirring until well blended.

Spread in greased 9 x 9-inch spring form pan.


Chocolate base:
Melt Crisco shortening & chocolate in saucepan on low heat, stirring until smoothly blended. Remove from heat & add sugar, vanilla, & eggs. Beat well.

Filling:
Beat cream cheese & icing sugar in little bowl at medium speed of electrical mixer until light & fluffy. Gradually add amaretto liqueur, beating until smooth. Whip cream to soft peaks. Reserve some for garnish, if desired.

Bake at 350 degrees F (180C) for twenty to 25 minutes. Do not overbake. Chilled .

Fold remaining cream in to cheese mixture.

Spread over cooled base. Chill cheesecake three hours or overnight. Garnish with toasted almonds and/or reserved whipped cream.

Yield: ten servings

Hint: Try other liqueurs in lieu of Amaretto liqueur. Torte freezes well.

Chocolate Orange Torte

Cook Time: 45 minutes

Prep Time: twenty minutes

Total Time: one hour, five minutes

Ingredients:

Place one cup of halved strawberries (retain the rest for garnish) in a ziptop bag. Sprinkle with confectioners sugar & shake to coat. Refrigerate while you make the torte.

Strawberry Sauce:
two cups fresh strawberries, cut in half, divided use
1/2 teaspoon confectioners' sugar
.
Torte:
3/4 pound margarine, unsalted or pareve
3/4 cup sugar
3/4 cup fresh orange juice
two Tablespoons orange liqueur
1/4 cup strong brewed coffee, cooled
1-1/2 teaspoons vanilla
12 ounces semi-sweet chocolate, coarsely chopped
6 huge eggs, lightly beaten
1/8 cup miniature chocolate chips for garnish, optional

Preparation:

Preheat oven to 350 F. Line a 9-inch springform pan with parchment paper.

Place margarine, sugar, orange juice, orange liqueur, & coffee in a heavy saucepan over low heat. Stir until combined & smooth. Remove from heat & stir in vanilla. Add chocolate & stir until melted & blended. Let cold.

When chocolate mixture is cold, whisk in the eggs until thoroughly combined. Pour in to prepared pan. Bake 35 to 45 minutes until top has a slight crust & middle is set.

Let chocolate torte cold to room temperature, then refrigerate for four hours or overnight.

When prepared to serve, place sugared strawberries in a blender or food processor & pulse to puree. Pour strawberry sauce over the cake, sprinkle with chocolate chips, & decorate with remaining strawberry halves.

Yield: 14 to 16 servings