Orange Torte

Orange Torte

An orange torte is garnished with bright slices of fresh
orange and either whipped cream or a whipped topping mix.
The cake, too, is orange flavored and filled with crunchy nuts.

1 cup butter or margarine
1 1/2 cups granulated sugar (divided use)
3 eggs
2 1/2 cups sifted all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1 1/2 cups nuts, chopped
1 cup buttermilk
2 tbsp grated orange rind (zest)
1 cup orange juice (divided use)
Whipped cream or whipped topping mix for garnishes
Slices of orange for garnish

Have all ingredients at room temperature. Preheat oven to
375 degrees F. Grease 9-inch tube pan.

Cream butter or margarine in mixing bowl. Add 1 cup of sugar
gradually beating until light and fluffy. Add eggs, one at a
time, beating thoroughly after each addition.

Sift together flour, baking soda, baking powder and salt;
dredge nuts in 1/4 cup of flour mixture.

Combine buttermilk, orange rind and 1/2 cup of orange juice.

Add remaining sifted dry ingredients to creamed mixture
alternately with buttermilk mixture.

Fold nuts into mixture. Pour into prepared pan and bake for

Let torte stand in pan 30 minutes after removing from oven.
Remove cake from pan to rack; place rack over platter.

Pour combined remaining orange juice (1/2 cup) and sugar (1/2
cup) slowly over cake, and continue to baste with syrup which
drains off cake into platter. Frost with whipped cream or
whipped topping and garnish with orange slices.

Transfer torte to serving plate.

Makes 8 servings.

Source: Milwaukee Journal newspaper, Nov 12, 1969

Dark Chocolate Sunset Orange Torte

4 oz unsweetened chocolate, chopped
2 sticks butter
5 eggs, divided
2 cups plus 2 tablespoons granulated sugar, divided
1 cup flour
1/2 teaspoon salt
1 teaspoons orange extract
1-6.17 oz Ferrara Dark Chocolate Orange Ball, finely chopped, divided
8 oz cream cheese, softened
4 oz white chocolate
½ cup heavy cream
5 tablespoons confectioners sugar

Preheat oven to 350 degrees. Line two 8″ round cake pans with parchment paper and spray with nonstick cooking spray. Set aside

In a medium microwave safe bowl, melt unsweetened chocolate and butter. Stir until smooth and set aside to cool slightly. In another medium bowl stir together by hand 4 eggs and 2 cups granulated sugar. Stir in flour, salt and orange extract. Mix in chocolate and butter mixture and stir in half of the chopped Ferrera Dark Chocolate Orange Ball. Pour batter evenly into prepared pans and set aside.

In a medium bowl beat together cream cheese, egg, remaining 2 tablespoons sugar until lighter in texture and completely mixed. Drop cream cheese mixture by tablespoonfuls on to chocolate batters and swirl with knife. Bake for 25 minutes or until center is set. Remove from oven and cool completely in the pan on a wire rack. When cool, place one layer on serving plate.

While cakes are cooling, prepare filling. Bring to a simmer 4 oz white chocolate and ½ cup heavy cream in a saucepan. Remove from heat and stir until smooth. Pour into a mixing bowl and refrigerate until cool. When cool, add confectioners sugar to mixture , beat and spread half of the mixture over first layer of cake. Top with remaining layer and spread remaining white chocolate mixture over top layer.

Melt remaining chopped Ferrera Dark Chocolate Orange ball in microwave and stir until smooth. Drizzle on top of white chocolate layer. Enjoy!