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Cook'n with Betty Crocker 
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Fudgy Orange Cappuccino Torte |
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Serves: 16 Print this RecipeSharla Jack - Springfield, Oregon Bake-Off® Contest 35, 1992 Prize Winner This rich indulgent torte is simple to make with brownie mix and is finished off with an orangy-chocolate filling and topping. It a real showstopper! BROWNIE 1 (1-pound 3.5-oz) package fudge brownie mix 1/2 cup oil 1/4 cup water 1/4 cup flavored orange liqueur or orange juice 2 eggs 1 teaspoon grated orange peel 4 ounces sweet dark chocolate or semi-sweet baking chocolate, coarsely chopped FILLING 1 cup sweetened condensed milk (not evaporated) 6 ounces sweet dark chocolate or semisweet baking chocolate, chopped 2 eggs yolks, slightly beaten 2 tablespoons flavored orange liqueur or orange juice 3/4 cup finely chopped nuts TOPPING 1 1/2 cups whipping cream 3/4 cup powdered sugar 1/3 cup unsweetened baking cocoa 2 tablespoons flavored orange liqueur or orange juice 1 teaspoon grated orange peel 1/8 teaspoon salt GARNISH, IF DESIRED Orange slices, twisted and orange leaves Heat oven to 350°F. Grease bottom of 9- or 10-inch springform pan. In large bowl, combine all brownie ingredients except 4 oz. chocolate; beat 50 strokes by hand. Stir in chocolate. Spread in greased pan. Bake at 350°F. for 40 to 45 minutes or until center is set. Cool completely. In medium saucepan, combine condensed milk and 6 oz. chocolate. Cook over low heat, stirring constantly, until chocolate is melted and mixture is smooth. Remove from heat. Stir 2 tablespoons hot mixture into egg yolks. Gradually stir yolk mixture into hot mixture in saucepan. Cook over medium heat 3 minutes, stirring constantly. Remove from heat. Stir in 2 tablespoons liqueur and nuts. Refrigerate until just cool, about 25 minutes. Spread filling mixture over top of cooled brownies. Refrigerate at least I hour or until filling is set. Run knife around sides of pan to loosen; remove sides of pan. To serve, place brownie on serving plate. In large bowl, beat all topping ingredients until stiff peaks form. Pipe or spoon topping mixture evenly over chilled filling. Garnish with orange slices and leaves. Store in refrigerator. HIGH ALTITUDE - Above 3,500 feet: Add 1/2 cup flour to dry brownie mix. Bake at 375°F. for 35 to 45 minutes. Nutrition Per Serving: Calories 540; Protein 6g; Carbohydrate 60g; Fat 30g; Sodium 160mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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