THE DAIRY KITCHEN Chocolate Orange and Currant Torte
By THE DAIRY KITCHEN
Preparation 15 MINS
Cooking 50 MINS
So moist and full of chocolate, hazelnuts and currants, this cake is perfect for Christmas or any celebration.
500g dark chocolate, chopped
1/4 cup orange juice
1/4 cup sugar
1/4 cup brown sugar
1/2 cup ground hazelnuts
1/2 cup plain flour, sifted
1/2 cup currants
1 tablespoon finely grated orange rind
cocoa, for dusting
vanilla bean ice-cream, to serve
1 orange, segmented, for serving
- Place butter and chocolate in a double saucepan. Heat gently over simmering water, until smooth and melted. Stir in orange juice. Allow to cool completely.
- Beat eggs and sugars together until very thick and creamy. Fold in ground hazelnuts, flour, currants, grated orange rind and chocolate mixture. Pour mixture into a 22cm buttered and lined springform pan. Bake at 180°C for 45-50 minutes. Allow to cool for 30 minutes before dusting heavily with cocoa.
- Serve with ice-cream and orange segments.