You are here: Home » Recipes » Fudge Cappuccino Orange Torte Fudge Cappuccino Orange Torte Recipe by American Profile Yield 20 servings PrintEmail "I have always loved the combination of rich chocolate and orange. I make this torte on my birthday and treat everyone else to it. I also served it for a women's dessert luncheon at my church and everyone raved about it." Ingredients Base:1/4 cup hot water1 teaspoon instant coffee granules1 (16-ounce) package fudge brownie mix1/2 cup (1 stick) butter, softened1/4 cup vegetable oil1 to 2 teaspoon grated orange rind1/4 cup orange juice2 eggs4 ounces sweet dark or semisweet baking chocolate, coarsely choppedFilling:1 cup sweetened condensed milk6 ounces sweet dark or semisweet baking chocolate, finely chopped2 egg yolks, slightly beaten2 tablespoons orange juice3/4 cup pecan pieces, toasted, if desired, and finely choppedTopping:1 1/2 cups heavy cream3/4 cup confectioners' sugar1/3 cup cocoa powder1 to 3 teaspoon grated orange rind2 tablespoons orange juice1/8 teaspoon salt Orange slices, optional Mint leaves, optional Raspberries or strawberries, optional Shaved chocolate, optional Instructions Preheat oven to 350F. Grease bottom only of a 9- or 10-inch springform pan. To prepare base, combine hot water and coffee granules in a small bowl; set aside to cool. Combine brownie mix, butter, oil, orange rind and juice, eggs, and coffee mixture in a large bowl; beat 50 strokes with a spoon. Stir in chopped chocolate. Spread in prepared pan. Bake 35 to 45 minutes, until center is just set. Do not overbake. Cool completely on a wire rack. To prepare filling, combine sweetened condensed milk and chocolate in a medium saucepan. Cook over low heat, stirring occasionally, until chocolate is melted and mixture is smooth. Remove from heat. Place egg yolks in a small bowl and quickly stir in 2 tablespoons of hot chocolate mixture until well blended. Gradually stir yolk mixture into chocolate. Cook over medium heat 3 minutes, stirring constantly. Remove from heat; stir in orange juice and pecans. Refrigerate about 25 minutes, until cool. Spread cooled filling mixture over brownie base. Refrigerate at least 1 hour, until filling is set. To prepare topping, combine heavy cream, confectioners’ sugar, cocoa, orange rind and juice, and salt in a large bowl. Beat until blended with a mixer at low speed. Increase speed to high and beat until stiff peaks form. To serve, run a knife around the sides of the springform pan to loosen. Remove sides of the pan and place the torte on a serving plate. Pipe or spoon topping mixture evenly over filling. Garnish with orange slices and mint leaves or with berries and shaved chocolate, if using. Tips from Our Test Kitchen: Serve this rich dessert in very thin wedges. Recipe by Michelle Gauer, Spicer, Minn.