Cake: Chocolate Orange Torte, Glazed, w/Berry Sauce - dairy, pareve

Posted by : Beth Greenfeld

This comes from the Jewish Family and Life website.


Glazed Chocolate Orange Torte with Berry Sauce (Pareve or Dairy)
Preparation Time: 15 minutes
Baking Time: 35-45 minutes

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

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

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

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