Fudge Cappuccino Orange Torte

  • Yield: 20 servings

"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."


1/4cup hot water
1teaspoon instant coffee granules
1 (16-ounce) package fudge brownie mix
1/2cup (1 stick) butter, softened
1/4cup vegetable oil
1 to 2teaspoon grated orange rind
1/4cup orange juice
2 eggs
4ounces sweet dark or semisweet baking chocolate, coarsely chopped
1cup sweetened condensed milk
6ounces sweet dark or semisweet baking chocolate, finely chopped
2 egg yolks, slightly beaten
2tablespoons orange juice
3/4cup pecan pieces, toasted, if desired, and finely chopped
1 1/2cups heavy cream
3/4cup confectioners' sugar
1/3cup cocoa powder
1 to 3teaspoon grated orange rind
2tablespoons orange juice
1/8teaspoon salt
Orange slices, optional
Mint leaves, optional
Raspberries or strawberries, optional
Shaved chocolate, optional


  1. Preheat oven to 350F. Grease bottom only of a 9- or 10-inch springform pan.
  2. To prepare base, combine hot water and coffee granules in a small bowl; set aside to cool.
  3. 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.
  4. Bake 35 to 45 minutes, until center is just set. Do not overbake. Cool completely on a wire rack.
  5. 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.
  6. 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.
  7. 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.
  8. 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.