Sunday, 6 March 2011

Chocolate Orange Torte

Sometimes, just sometimes, you need to wave bye-bye to a healthy diet and indulge in a tasty (and terribly bad for you) dessert. I had an occasion, now all I needed was some afters. I perused my recipe book (where I scribble down ideas and tried-and-tested recipes) for something that wouldn't be too heavy or rich but still hit the spot. I did my very best to avoid chocolate but the inevitable happened...

Chocolate Orange Torte
(Makes around 12 ramekins)

250g dark chocolate
600ml carton double cream
2 large oranges
4 tbsp, or to taste, of Cointreau
2 tbsp unsalted butter
2 tbsp demarera sugar
1 tsp ground cinnamon

- Break up the chocolate and put into a glass bowl with about a quarter of the cream. Melt over a pan of boiling water on a low heat.
- Zest or grate the skin of the oranges while melting the butter and sugar gently together in a separate pan. Be sure to avoid the white pith which will be bitter. Add the zest to the butter and sugar then leave to simmer gently, stiring occasionally for five minutes to soften.
- Meanwhile, segment the oranges (have a look at this video if you don't know how) and place a slice or two into the bottom of each ramekin. Add a splash of Cointreau to each one if you're feeling particularly wicked.
- By now, your chocolate should be melting nicely. Add the caramalised orange peel, give it a stir and then leave to cool to body temperature.
- Pop the cream into an electric mixer with a whisk attachment on and whisk to soft peaks. If you don't have an electric mixer (I was borrowing one for this), get your whisking arm out!
- Gently fold the chocolate mixture into the cream until combined then share out between the ramekins.
- Leave in the fridge for a few hours (or ideally overnight) to firm up. Serve with chocolate shavings.

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