Recipes

You'll need:

2 Breakaway pans (springform pans)

Parchment paper

Tear off a piece of parchment paper about the size of the springform pan, including the sides. Place it in the pan, pushing it down and up the sides. Cut off any that is sticking up too far over the top.

Melt orange juice, butter and water.

Melt chocolate carefully in double boiler (or pyrex bowl over very hot water). Stir into o.j. mixture.

Whisk together sugar and eggs in separate bowl until slightly foamy. Add a small amount of chocolate mixture to the egg mixture to temper the eggs, stir well. Add all together and stir well.

Pour into pans and firmly hit down on cabinet to release any air bubbles. (The chef then used a torch and went over the top to break any remaining bubbles. I don't have a torch so I left this step out and it turned out fine.)

Bake at 300 degrees for 45 minutes or until it jiggles like jello instead of a liquid when you gently shake it.

Refrigerate after cooling slightly.

Before serving remove from pan and remove parchment paper. Cut into 12 - 16 pieces.

Top with freshly whipped cream to which a little orange extract and sugar has been added. I didn't have orange extract but used orange zest instead. (Don't skimp and use non dairy whipped topping, it does make a difference.) I garnished it with an orange slice twisted to look pretty and placed in the center of the torte and served on a pretty platter.