Fudgy Orange Cappuccino Torte Recipes

Steps:

• Preheat the oven to hot, 425°F Line the bottom of a 13" X 9" baking pan with parchment or wax paper. Butter the wax paper generously and also the pan sides; sprinkle 2tbsp of flour over the wax paper, then tip the pan from side to side and back and forth to coat both the wax paper and the pan sides with flour. Rap the pan lightly against the counter, then tip out the excess flour; set the pan aside.
• With an electric mixer set at high speed, beat the 1 1/8 cup of the sugar with the eggs & butter for 5 minutes until the colour and consistency of mayonnaise.
• As soon as the sugar-egg mixture is fluffy-light, stir in the orange juice, rind, and cinnamon. Pour batter into the prepared pan and bake uncovered on the middle oven rack for 12 to 15 minutes until the surface is richly browned. As it bakes, the batter may billow into alarming "hills and valleys" but this is perfectly normal.
• While the torte bakes, spread a clean dishtowel across the counter so that one of the short sides faces you. Now sprinkle the remaining 3/4 cup sugar over the towel to cover an area slightly larger than that of the your pan.
• The instant the torte is done, remove from the oven and loosen around the edges with a thin-bladed knife or small spatula. Quickly invert the pan on top of the sugared towel and, wasting no time, gently pull off the wax paper.
• With a sharp knife dipped in hot water, quickly trim off any crisp edges around the torte.
• To roll the torte, lift the front end of the towel up, letting the torte roll up on itself, jelly-roll style. Leave the torte wrapped up in the towel for 3 to 4 hours (the torte will make its own jelly-like filling), then carefully unwrap.
• To serve, slice the torte about 3/8in thick and slightly on the bias. Allow 2-3 slices per serving.

Steps:

• Heat oven to 350 degrees.
• Grease bottom only of 9 or 10 inch springform pan.
• In large bowl, combine all brownie ingredients and mix thoroughly.
• Spread in greased pan.
• Bake at 350 degrees for 35-45 minutes or until center is set and toothpick comes out barely clean.
• Cool on wire rack until completely cooled (atleast an hour).
• In medium saucepan, combine condensed milk, 6 ounces chocolate chips and cook over low heat (stirring constantly) until chocolate is melted.
• Remove from heat and stir in 2 tablespoons of the hot mixture into egg yolks.
• Gradually stir yolk mixture into hot mixture in saucepan.
• Cook over medium heat 3 minutes, stirring constantly.
• Remove from heat.
• Stir in 2 tablespoons liqueur and nuts.
• Refrigerate just until cool, about 25 minutes.
• Spread cooled filling mixture over top of cooled brownie.
• Refrigerate for 1 hour or until set.
• To serve:.
• Run a knife around sides of pan to loosen.
• Remove sides of pan.
• Place brownie on serving plate.
• In large mixer, combine all topping ingredients until stiff peaks are formed.
• Pipe or spoon topping mixture evenly over chilled filling.
• Garnish with orange slices and chocolate shavings (I used Hershey's bar that was microwaved for a few seconds and used carrot peeler on it to make curls).

Steps:

• Preheat oven to 350F and grease a 9" round pan, line bottom with parchment.
• Mix together ground nuts, flour and instant coffee; set aside.
• Melt butter and chocolate chips together in microwave until chips are melted; whisk until smooth. Cool 15 min's then stir in sugar.
• Add eggs one at a time and beat well after each. Stir in nut mixture.
• Spread into pan and bake (on middle rack) 30-35 min's or until centre in set. Let cool 10 minute then remove from pan to a wire rack and cool completely. (*Note: at this point you can wrap and store the cake in the fridge for up to one week).
• Glaze: melt butter and chocolate chips together in microwave until chips are melted, whisk smooth. Stir in cream amd mix well; cool until slightly thickened.
• To Glaze: Place wax paper under cake on wire rack and pour glaze on top of cake letting it run over the sides to cover.
• Chill at least 8 hours to set glaze.

Steps:

• For Frosting:
• Combine all ingredients in heavy large saucepan. Whisk over medium heat until chocolate melts and mixture is smooth and just begins to bubble, about 8 minutes. Refrigerate until just thick enough to spread, stirring occasionally, about 1 1/2 hours.
• Meanwhile, prepare cake:
• Preheat oven to 350°F. Line 15 1/2x10 1/2x1-inch baking sheet with foil, leaving overhang. Grease foil. Sift 1/2 cup sugar, cocoa powder, cake meal and potato starch into medium bowl.
• Combine egg whites and salt in large bowl. Using handheld electric mixer, beat whites until soft peaks form. Gradually add 1/2 cup sugar; beat until stiff but not dry. Using same beaters, beat yolks and 1/2 cup sugar in another large bowl until thick, about 2 minutes. Gradually beat in oil, then nondairy creamer. Add dry ingredients; beat just until blended. Fold whites into yolk mixture in 3 additions.
• Spread batter in prepared pan. Bake until tester inserted into center comes out dry and cake feels firm to touch, about 20 minutes. Cool cake in pan on rack. Freeze cake just until firm, about 30 minutes.
• Using foil as aid, lift cake onto work surface. Cut cake crosswise into 3 rectangles, each about 5x10 inches. Slide large spatula under 1 cake rectangle; transfer to platter. Spread 2/3 cup frosting over. Top with second layer. Spread 2/3 cup frosting over. Top with third layer. Spread very thin layer of frosting over top and sides of cake to coat thinly and anchor crumbs. Refrigerate 15 minutes to set thin coat of frosting. Spread remaining frosting decoratively over cake. Refrigerate until cold, about 4 hours. (Can be made 3 days ahead. Cover loosely with foil; keep refrigerated.)
• Cover top of cake with chocolate shavings and garnish with mint, if desired. Cut crosswise into slices and serve.

Steps:

• Preheat oven to 350°F (180°C).
• Prepare an 8" square (2 liter) baking dish by spraying with vegetable spray.
• In a bowl mix together flour, baking powder and brown sugar.
• In a separate bowl, whisk together orange zest, orange juice, oil, egg and vanilla.
• Add the wet ingredients to the dry, blending just until mixed.
• Batter will be thick.
• Pour into prepared pan.
• Sprinkle semisweet chocolate chips over top.
• In a bowl whisk together 1-1/4 cups hot water, sugar, coffee mix and cocoa.
• Pour carefully over cake batter.
• Bake 35 minutes or until cake springs back when touched lightly in center.
• Serve warm; spoon cake and underlying sauce into individual dessert dishes.

Steps:

• Heat oven to 350°F. Grease bottom of 9- or 10-inch springform pan. In large bowl, combine all brownie ingredients except 4 oz. chocolate beat 50 strokes by hand. Stir in chocolate. Spread in greased pan. Bake at 350°F. for 40 to 45 minutes or until center is set. Cool completely.In medium saucepan, combine condensed milk and 6 oz. chocolate. Cook over low heat, stirring constantly, until chocolate is melted and mixture is smooth. Remove from heat. Stir 2 tablespoons hot mixture into egg yolks. Gradually stir yolk mixture into hot mixture in saucepan. Cook over medium heat 3 minutes, stirring constantly. Remove from heat. Stir in 2 tablespoons liqueur and nuts. Refrigerate until just cool, about 25 minutes. Spread filling mixture over top of cooled brownies. Refrigerate at least I hour or until filling is set.Run knife around sides of pan to loosen remove sides of pan. To serve, place brownie on serving plate. In large bowl, beat all topping ingredients until stiff peaks form. Pipe or spoon topping mixture evenly over chilled filling. Garnish with orange slices and leaves. Store in refrigerator.HIGH ALTITUDE - Above 3,500 feet: Add 1/2 cup flour to dry brownie mix. Bake at 375°F. for 35 to 45 minutes.Nutrition Per Serving: Calories 540 Protein 6g Carbohydrate 60g Fat 30g Sodium 160mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• For orange curd: Mix juices with cornstarch in saucepan until dissolved.
• Whisk in butter, sugar, eggs and yolk until smooth.
• Place over low heat and stir until mixture is thickened to consistency of thin yoghurt, 15-20 minutes.
• DO NOT LET BOIL.
• Place a piece of plastic wrap directly on the surface of the curd and cool, then refrigerate overnight; if butter begins to separate, whisk to reblend.
• For cake: Position rack in center of oven and preheat to 350F.
• Line bottom of 2, 9 inch round cake pans with parchment.
• Combine yolks, 3 tblsps sugar, liqueur, hot water, vanilla, orange zest, cardamon and almond extract in large bowl and beat about 8 minutes.
• Beat whites in a separate bowl, with clean beaters, adding a pinch of salt and another of cream of tartar, until soft peaks form.
• Add remaining 8 tblsps sugar, one at a time, and beat until meringue is quite stiff and glossy.
• Resift flours together.
• Gently fold ¼ of meringue mixture into yolks.
• Scrape yolk mixture over remaining meringue with spatula, then sift ¼ of flour over top and fold in.
• Repeat until all flour is folded in, being careful not to deflate mixture or allow any lumps to remain.
• Drizzle butter over and gently fold in using 3-4 strokes.
• Pour into pans.
• Bake until tops spring back when touched, 20-25 minutes, rotating cakes once.
• Cool.
• To assemble: Loosen cakes from pans and peel off paper.
• Turn right side up.
• Using long, serrated knife, halve cakes horizontally to make 4 layers.
• Arrange 1 layer, cut side up, on platter.
• Sprinkle with 1 tblsp liqueur; spread with 1/3 of curd.
• Repeat 2 more times.
• Top with last layer, flat side up.
• Press gently to align.
• Wrap cake in plastic wrap and refrigerate overnight.
• Whip cream with 2 tblsps icing sugar and 2 tblsps liqueur to stiff peaks.
• Reserve 2/3s cup cream.
• Spread remaining cream smoothly over top and sides of cake.
• Spoon reserved cream into pastry bag fitted with star tip and pipe decoratively around sides of cake.
• Garnish with candied orange peel, if you wish and serve at room temperature.