Nutty Orange-Chocolate Flourless Cake

  • Prep Time: 10 min
  • Total Time: 4 h 50 min
  • Serves: 12

Ingredients

  •   Crust  
  • 1 cup shredded sweetened coconut 250 mL
  • 1/2 cup ground almonds 125 mL
  • 2 tbsp unsalted butter, melted 30 mL
  • Filling
  • 1 pkg (8 oz/225 g) Sensations by Compliments Semi-Sweet Baking Chocolate, chopped
  • 1/2 cup + 2 tbsp (30 mL) sugar 125 mL
  • 1/2 cup orange juice concentrate, thawed 125 mL
  • 1 1/2 tsp finely grated orange zest 7 mL
  • 3 eggs, separated
  • 1/3 cup unsalted butter, room temperature 75 mL
  • Chocolate-Orange Topping
  • 2 oz Sensations by Compliments Semi-Sweet Baking Chocolate, chopped 60 g
  • 1/4 cup 35% whipping cream 60 mL
  • 1 tbsp orange juice concentrate, thawed 15 mL
  •   Long strips of orange zest or homemade Candied Orange Slices for garnish (optional)  

Directions

  • Step 1

    CRUST – 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.

  • Step 2

    FILLING STEP 1 – 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.

  • Step 3

    FILLING STEP 2 – Place egg whites in a clean dry bowl; using a hand-held blender, beat until frothy. Add remaining sugar; beat until soft peaks form.

  • Step 4

    FILLING STEP 3 – 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.

  • Step 5

    CHOCOLATE-ORANGE TOPPING – 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

Chilling time: 3 1/4 hours

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Nutrition Facts

  • Per 1/12 of the recipe
  • Calories 350
  • Protein 5 g
  • Total fat 22 g
  • Sat fat 13 g
  • Cholesterol 70 mg
  • Carbohydrates 37 g
  • Fibre 3 g
  • Sugar 30 g
  • Sodium 40 mg