Nutty Chocolate Orange Flourless Cake

12
Medium
Desserts
3 hours 25 minutes

Characteristics

Vegetarian Without gluten

Nutritional Facts Per Serving

350
Calories
5 g
Protein
37 g
Carbs
3 g
fiber
Show all nutrition facts

Nutritional Facts

1 12
  • Amount For Serving % Daily Value
  • Calories 350
  • Lipides 22 g
    • Saturated fat  13 g
  • Cholesterol 70 mg
  • Sodium  40 mg
  • Carbs 37 g
    • fiber  3 g
    • Sugar  30 g
  • Protein 5 g

Ingredients

Chocolate-Orange Topping

  • 2 oz (60 g) Sensations by Compliments Semi-Sweet Baking Chocolate, chopped
  • 1/4 cup (60 mL) 35% whipping cream
  • 1 tbsp (15 mL) orange juice concentrate, thawed
  • Long strips of orange zest or homemade Candied Orange Slices for garnish (optional)

Crust

  • 1 cup (250 mL) shredded sweetened coconut
  • 1/2 cup (125 mL) ground almonds
  • 2 tbsp (30 mL) unsalted butter, melted

Filling

  • 1 pkg (8 oz/225 g) Sensations by Compliments Semi-Sweet Baking Chocolate, chopped
  • 1/2 cup (125 mL) + 2 tbsp (30 mL) sugar
  • 1/2 cup (125 mL) orange juice concentrate, thawed
  • 1 1/2 tsp (7 mL) finely grated orange zest
  • 3 eggs, separated
  • 1/3 cup (75 mL) unsalted butter, room temperature

Method


Crust
1. Preheat oven to 325F (160C). In a small bowl, stir together coconut, ground almonds and butter. Let stand at room temperature for 10 min. Line bottom of a 9-inch (23 cm) non-stick springform pan with parchment paper. Lightly press in coconut mixture to cover bottom. Bake in centre of preheated oven for 15 min or until lightly browned.

Filling
2. Place chocolate and 1/2 cup (125 mL) of the sugar in a microwaveable bowl; microwave at MEDIUM (50% power) for 6 min. or until chocolate is melted and smooth, stirring halfway through. Stir in orange juice concentrate and orange zest until smooth; stir in egg yolks and butter.
3. Place egg whites in a clean dry bowl; using a hand-held blender, beat until frothy. Add remaining sugar; beat until soft peaks form.
4. Fold egg whites into chocolate mixture until just combined. Spread filling over crust; bake in centre of 325F (160C) oven for 35 to 40 min or until set but centre is still soft (it will firm up when cool). Let cool in pan on rack. Cover and refrigerate for at least 3 hours or overnight.


Chocolate-Orange Topping
5. Microwave chocolate and whipping cream in a bowl at MEDIUM (50% power) for 4 minutes, stirring halfway through, until just melted; stir in orange juice concentrate. Pour onto centre of cooled torte. Chill for 10 min. or until set. Garnish with orange zest or Candied Orange Slices (if using).

Tip: When melting chocolate, begin with a completely dry bowl. Keep a close eye on the chocolate, adjusting the cooking time according to your microwave, to ensure it doesn’t scorch.

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