Ingredients
1 1/2 cup unsalted butter or margarine
12 oz semisweet chocolate, coarsely chopp, ed
3/4 cup granulated sugar
3/4 cup orange juice
2 tbsp orange liqueur (optional)
1 tsp vanilla
6 eggs
1 unsweetened cocoa powder
1 raspberries and mint leaves
1 raspberry coulis:
1 package frozen unsweetened (425 g) raspberr, ies, thawed
1 tbsp granulated sugar
1 tbsp orange liqueur (optional)
Directions
Line bottom of 9 inch springform pan with parchment paper; set aside.
In top of double boiler over hot (not boiling) water, melt together
butter, chocolate, sugar and orange juice, stirring to blend. Remove
from heat; stir in orange liqueur (if using) and vanilla. Let cool.
Whisk in eggs, 1 at a time. Pour into prepared pan. Bake in 350 F8F
oven for 40 to 50 minutes or until edge is slightly crusty and middle
is just set. Let cool on rack. Cover with plastic wrap and
refrigerate for at least 12 hours or up to 24 hours.
Raspberry Coulis: In food processor, puree raspberries; press through
sieve into bowl to remove seeds. Stir in sugar, and orange liqueur (if
using).
Invert cake onto serving platter; remove pan. Sift cocoa powder over
top; garnish with raspberries and mint leaves. Slice and serve with
raspberry coulis. Makes 16 servings. Per Serving: about 345 calories,
4 g protein, 27 g fat, 27 g carbohydrate. Typed in MMFormat by
cjhartlin@msn.com Source: The Canadian Living 20th Anniversary
Cookbook.
Servings: 16 servings
Chocolate Orange Torte W/Raspberry Coulis Recipe brought to you by Recipe Ideas
Categories: Chocolate; Dessert; Fruit
The History of Recipes
We can track the history of written recipes back into antiquity, certainly as far back into recorded history as pharonic Egypt, and maybe further still. Having said that, these, early records were just primitive pictorial instructions for preparing meals.
Progressing into Roman times around 25BC a man called Apicius compiled a collection of scripts detailing recipes prepared by his fellow Romans. He tells us how the roman meals were divided into starters, entrees and afters, something that is very familiar to us today. Aspicius also recounts how the ancient cooks used a good variety of aromatic flavours, including a few that will be familiar to modern cooks such as basil, mint and asafoetida. Later on in the 1400s, the Crusaders brought back a variety of foods and spices from the holy land, including coriander, parsley, and basil. These new culinary innovations was responsible for an outbreak in manuscripts on food, some of which are now in private collections. By the advent of the twentieth century, cooking books were highly popular as a result of better eduction, people having more leisure time and disposable income. |
We hope you enjoy this Chocolate Orange Torte W_Raspberry Coulis recipe.
