Tom Conway’s orange chocolate torte
Published 10:30 am Tuesday, December 23, 2025
As a man enamored with culinary combinations, I find the promise of chocolate infused and dotted with orange essence and zest makes my heart sing and my taste-buds swoon.
Overstatement? I think not. Enjoy this culinary pairing in a torte that’s easy to make, dramatic in presentation, and satisfyingly decadent.
Crowned in a chocolate glaze, this torte is the perfect finale for a holiday meal. Serves: 12
INGREDIENTS
Torte:
8 oz. semisweet chocolate, cut up
1 cup almond flour
1/2 cup (1 stick) butter
1/3 cup sugar
1/4 cup orange juice or orange liqueur
1 orange, zest
3 tablespoons orange juice or orange liqueur
4 1/2 tablespoons flour
1/8 teaspoon salt
3 eggs, separated
Glaze:
3 oz. semisweet chocolate
3 tablespoons butter
2 tablespoons orange liqueur (or orange juice)
INSTRUCTIONS
1) Preheat oven to 375 degrees.
2) Butter and flour a 9-inch springform pan or cake pan.
3) Melt chocolate and butter in a double boiler (place bowl over simmering water).
4) Stir in orange liqueur and orange zest, and remove from heat.
5) Beat egg yolks and sugar until thickened; add chocolate slowly and blend well.
6) Combine flour and almond meal; fold into egg yolk mixture and add liqueur or juice.
7) In a separate bowl, whip egg whites and salt until stiff but not dry; gently fold into batter.
8) Pour into prepared pan and bake 20 minutes. Do not overbake.
9) The sides should be set and the center still creamy. Cool torte 15 minutes in pan; remove from pan.
10) For glaze, melt chocolate and butter; add orange liqueur. Cool to room temperature.
11) Spread glaze on cake; let drip over edges.
12) Refrigerate until served.
13) Serve torte at room temperature.
14) Decorate with candied orange peel or dried orange slices (optional).
Tom Conway is a writer, grower of fruit and flowers, maker of pies, kitchen alchemist, seasoned hammock tester and best friend to the bulldog, who thanks his lucky stars he landed on Vashon Island.
Throughout the seasons, The Beachcomber features his photos and recipes — fueled by a hearty appetite for growing and cooking good food and putting in a good day on his Vashon farm. Bon appetit!
