Chocolate Orange Torte Recipe

Prepare and preheat

Preheat oven to 175°C (350°F). Butter a 9-inch (23 cm) springform pan, line the bottom with parchment, and dust the sides and bottom lightly with cocoa powder, tapping out excess.

Melt chocolate and butter

Place chopped bittersweet chocolate and 200 g butter in a heatproof bowl set over a simmering pan of water (double boiler) or melt gently in 20–30 second bursts in the microwave, stirring until smooth. Remove from heat and let cool slightly.

Whisk eggs and sugar

In a large bowl, whisk together 6 whole eggs and 200 g granulated sugar until pale, slightly thickened and sugar is mostly dissolved (about 2–3 minutes by hand or 1–2 minutes with a mixer).

Combine and bake

Fold the melted chocolate mixture into the egg-sugar mixture in two additions, gently folding to keep air in. Add 2 tbs cocoa powder and 1 tsp salt, fold until homogeneous. Pour batter into prepared pan, smooth top, and bake 28–35 minutes, or until the top is set and a thin crust forms but the center still slightly jiggles. Do not overbake to keep moist, fudgy texture.

Cool

Remove from oven and let cool in the pan on a rack for 30 minutes, then run a knife around the edge and release the springform. Cool completely to room temperature. For cleaner slices, chill in fridge 2 hours before slicing.

Combine ingredients

In a small saucepan, combine 300 ml fresh orange juice, 60 g caster sugar, and 10 ml lemon juice. Whisk in 6 g powdered pectin until fully dispersed.

Cook to set

Bring the mixture to a gentle boil over medium heat, stirring constantly; once boiling, simmer 1–2 minutes to activate the pectin and dissolve sugar fully. Remove from heat and skim any foam for clarity.

Cool to gel

Pour the orange liquid into a shallow bowl or ring mold and let cool to room temperature, then refrigerate until set into a soft gel (about 1–2 hours). If you prefer a thicker gel, cook an additional 1–2 minutes before cooling. Once set, loosen edges with a small offset and cut discs or spoon small quenelles for plating.

Heat cream

Place 200 ml heavy cream in a small saucepan and bring just to a simmer (do not boil). Remove from heat immediately.

Make ganache

Pour the hot cream over 250 g finely chopped white chocolate in a heatproof bowl. Let sit 1 minute, then stir gently from center outward until smooth and glossy. Add 20 g unsalted butter, 1 tsp orange blossom water, 1 tbs finely grated orange zest, and a pinch of salt; stir until butter melts and the mixture is homogeneous. Taste and add a touch more orange blossom water if needed (very small amounts).

Cool to spreading consistency

Let ganache cool at room temperature until slightly thickened but still pourable (about 20–30 minutes). If you chilled the cake, warm ganache slightly to keep it spreadable.

Prepare pistachios

Toast 100 g shelled pistachios in a dry skillet over medium heat 3–5 minutes, shaking frequently until fragrant and lightly golden. Cool, then roughly chop.

Assemble torte

If chilled, bring the cake to room temperature for easier slicing. Place the cooled cake on a serving plate or cake board. Pour or spread the orange blossom ganache over the top, letting it gently cascade a little over the sides for a rustic finish. Smooth with an offset spatula if desired.

Add orange gel and pistachio

Spoon or place portions of the orange gel on top of the ganache (either a central disc or several small quenelles) before the ganache fully sets so they sit slightly embedded. Sprinkle the chopped toasted pistachios around the gel and the cake edge, pressing lightly so they adhere to the ganache.

Finish and chill

Grate extra orange zest over the top and optionally dust lightly with powdered sugar. Chill for 30–60 minutes to set the ganache and meld flavors. Bring to room temperature 20 minutes before serving for best texture and flavor.

Serve

Slice with a hot, dry knife (wipe between cuts) into 8–10 pieces. Garnish each slice with a candied orange slice if using, and a few extra pistachio crumbs.