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Chocolate-Orange Torte

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Serves 8| Hands-On Time: | Total Time:



  1. Heat oven to 375° F. Lightly coat a 9-inch round cake pan with vegetable cooking spray.
  2. Finely chop the almonds. Grate 1 teaspoon orange zest from one of the oranges and cut strips of zest from another to use for garnish. Squeeze 1 1/2 cups juice from the oranges.
  3. Prepare the muffin mix according to the label directions but substitute 3/4 cup of the orange juice for water and blend in the chopped almonds and grated zest.
  4. Pour into pan. Bake 25 minutes or until a toothpick inserted in the center comes out clean. Cool torte in pan on a wire rack for 10 minutes. Remove from pan.
  5. Meanwhile, in a small saucepan, combine the sugar and the remaining 3/4 cup orange juice. Simmer, stirring occasionally, until slightly reduced and thickened, about 10 minutes.
  6. To serve, spoon the sauce over the torte and garnish with the orange-zest strips.
     If you made it from scratch: 2 1/2 hours.
By September, 2001

Nutritional Information

  • Per Serving
  • Calories 491
  • Calcium 55mg
  • Carbohydrate 81g
  • Cholesterol 17mg
  • Fat 17g
  • Fiber 2g
  • Iron 2mg
  • Protein 6mg
  • Sat Fat 5g
  • Sodium 366mg
What does this mean? See Nutrition 101 .

Quick Tip

Red, yellow, and green apples
Pat washed fruits and veggies dry before bagging them for storage. Damp items spoil quickly.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.