RFCJ RECIPE ARCHIVE
Posted by : Beth Greenfeld Cake: Chocolate Orange Torte, Glazed, w/Berry Sauce - dairy, pareve
This comes from the Jewish Family and Life website. Beth. Glazed Chocolate Orange Torte with Berry Sauce (Pareve or Dairy) Preparation Time: 15 minutes Baking Time: 35-45 minutes Ingredients: 1-1/2 sticks butter or Passover Pareve margarine 3/4 cup sugar 1 cup orange juice (I prefer fresh squeezed) 12 ounces semi-sweet chocolate, coarsely chopped 6 large eggs Preheat the oven to 350 degrees. Line the bottom of a 9-inch springform pan with parchment paper. In a double boiler, or in a saucepan over low heat, melt the margarine, sugar and orange juice. Remove from the heat and add the chocolate, stirring to melt it completely. Cool thoroughly and then whisk in the eggs, one at a time, until completely incorporated. Pour into prepared pan and bake for 35 - 45 minutes. The cake is done when the top has a slight crust over it. If the cake rises too fast and browns, reduce the heat to 325 degrees. Cool the cake completely while still in the pan. Refrigerate for several hours. Glaze the cake or garnish with a dusting of cocoa powder. Decorate with thin slivers of orange zest. Serve cool or at room temperature with Berry Sauce. Chocolate Glaze (Pareve or Dairy) Preparation Time: 10 minutes Ingredients 6 ounces of semi-sweet chocolate 3 tbsp. butter or Passover Pareve margarine 1 tbsp. cream or non-dairy creamer Melt the chocolate and butter or margarine in a small saucepan over very low heat. Add the cream or creamer and whisk to blend. Drizzle over the cake top and down the sides. Berry Sauce (Pareve) Preparation Time: 5 minutes Ingredients 1-10 ounce package frozen strawberries or raspberries, defrosted 1-2 tbsp. sugar Puree all ingredients in a blender until smooth. Serve with the cake. Adapted from A Treasury of Jewish Holiday Baking, Marcy Goldman, Doubleday, 1999. ISBN 0-385-47933-6
