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Gingerbread
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Chocolate Orange Torte
3 ounces unsweetened chocolate, coarsely chopped
3/4 cup all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter (no substitutes), softened
1 cup sugar
4 eggs
2 tablespoons orange liqueur or orange juice
1/2 cup water
1 tablespoon finely shredded orange peel
1/3 cup whipping cream
1 tablespoon light-color corn syrup
1 cup semisweet chocolate pieces
1 tablespoon orange liqueur or orange juice
1 tablespoon orange juice
1/2 cup orange marmalade
Chocolate leaves (optional)
Preheat oven to 350 degree F. Grease and flour an 8x8x2-inch baking pan; set aside. Place chopped unsweetened chocolate in a heavy saucepan over low heat, stirring constantly, until chocolate just starts to melt. Remove from heat. Stir until smooth; cool. Stir together the flour, baking powder, baking soda, and salt; set aside.
In a large mixing bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds. Add sugar; beat until well-combined. Add eggs, one at a time, beating well after each addition. Beat in chocolate and the 2 tablespoons liqueur. Add flour mixture and water alternately to egg mixture, beating on low speed after each addition just until combined. Stir in orange peel. Pour batter into prepared pan.
Bake in preheated oven about 35 minutes or until a wooden toothpick inserted near the center comes out clean. Cool cake on a wire rack for 10 minutes. Loosen edges of cake with a spatula. Invert onto wire rack. Remove the pan. Cool cake thoroughly on wire rack.
For Bittersweet Chocolate Icing, combine whipping cream and corn syrup in a heavy small saucepan. Bring just to boiling, stirring constantly. Remove from heat. Stir in semisweet chocolate, stirring until chocolate is melted and mixture is smooth. Cool to room temperature. Stir before using.
Combine the 1 tablespoon liqueur and orange juice. Split cake in half horizontally. Sprinkle each cut side with half of the liqueur mixture. Place bottom half of cake, cut side up, on a platter; spread the marmalade evenly on top. Top with remaining cake layer, cut side down.
Frost the cake with Bittersweet Chocolate Icing. (You can frost the cake several hours before serving.) If desired, garnish with Chocolate Leaves. Makes 12 servings.
Chocolate Leaves: Gather a clean, small paintbrush, 7 chemical-free nontoxic rose leaves, and 2 ounces melted white baking bar or candy coating. Using the paintbrush, brush one or two coats of chocolate on the underside of each leaf. Wipe away any chocolate from unpainted side of the leaf. Place leaves, chocolate side up, on a baking sheet lined with waxed paper; let dry. Before using, carefully peel the leaf away from the chocolate, using a toothpick to hold the chocolate.
 Always Kiss The Cook
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