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Chocolate-Orange Torte

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

Ingredients

Directions

  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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