Rich Chocolate Torte
6 ouces sweet butter at room temperature
1 orange, washed and zested
6 ½ ounces finely ground blanched almond meal
1 cup sugar
2 TBSP Gran Marnier
Preheat oven to 325 degrees.
Melt chocolate with orange zest in microwave on low setting.
Cream butter and sugar together in blender until light and fluffy.
Add eggs one at a time and cream until light and fluffy.
Add almond meal and alcohol, then add melted chocolate.
Pour into lightly greased 8” cake pan.
Bake for 30 minutes until puffy in the middle and slightly cracked.
Cool in pan.
Press on sides to even all over and slide a knife around the sides of the cake to loosen.
Turn over onto a rack, bottom side up.
French Chocolate Glaze
4 ounces dark chocolate chips
4 ounces butter
1 Tbsp corn syrup or honey
Place chocolate and butter in a bowl over simmering water to melt both together until liquid. Add honey or corn syrup.
Pour mixture over torte.
Decorate with candied or fresh thinly slice oranges.
May decorate with fresh raspberries or strawberries.
Can be prepared ahead of time, stored in fridge for several days.
Best eaten at room temperature with