Orange, Chocolate and Hazelnut Torte

AuthorBobCategory, DifficultyBeginner

Deliciously light dessert for those special occasions, laced with oranges and garnished with chocolate and nuts.

orange chocolate and hazlenut torte

Yields8 Servings
Prep Time40 minsTotal Time40 mins

 250 g Gingernut Biscuits
 50 g Melted Butter
 25 g Demerara Sugar
 500 g Mascarpone
 2 tbsp Icing Sugar
 Zest of 1 Orange
 300 g Tin of Mandarin Orange Segments (drained)
 75 g Melted Chocolate
 50 g Hazlenuts (Chopped)

1

Tip the ginger nut biscuits, demerara sugar and melted butter into a food processor and blitz until fine crumb. Transfer the crumb into an 8" round lined false-bottomed cake tin. Press down the crumb firmly and evenly and then refrigerate.

2

Open the tin of mandarin oranges and drain.

3

In a mixing machine bowl, add the mascarpone, icing sugar and orange zest and beat fast for 1 minute. Then add the drained mandarins and 2 tbsps of the orange juice and blend into the mixture by hand until consolidated.

Transfer the mixture to the cake tin and spread on top of the biscuit as evenly as possible.

4

Drizzle the melted chocolate over at the top and finish by sprinkling the chopped hazelnuts on top. Refrigerate for at least 2 hours before serving. For best results, make the dessert the day before you require it.

Ingredients

 250 g Gingernut Biscuits
 50 g Melted Butter
 25 g Demerara Sugar
 500 g Mascarpone
 2 tbsp Icing Sugar
 Zest of 1 Orange
 300 g Tin of Mandarin Orange Segments (drained)
 75 g Melted Chocolate
 50 g Hazlenuts (Chopped)

Directions

1

Tip the ginger nut biscuits, demerara sugar and melted butter into a food processor and blitz until fine crumb. Transfer the crumb into an 8" round lined false-bottomed cake tin. Press down the crumb firmly and evenly and then refrigerate.

2

Open the tin of mandarin oranges and drain.

3

In a mixing machine bowl, add the mascarpone, icing sugar and orange zest and beat fast for 1 minute. Then add the drained mandarins and 2 tbsps of the orange juice and blend into the mixture by hand until consolidated.

Transfer the mixture to the cake tin and spread on top of the biscuit as evenly as possible.

4

Drizzle the melted chocolate over at the top and finish by sprinkling the chopped hazelnuts on top. Refrigerate for at least 2 hours before serving. For best results, make the dessert the day before you require it.

Orange, Chocolate and Hazelnut Torte

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