Orangecello and Almond Truffle Torte
This rich, flourless almond truffle torte infused with zesty orangecello is a showstopper, perfect for special occasions. Watch the full VikingTV episode on YouTube for a step-by-step guide to creating this stunning Italian-inspired dessert. This easy-to-follow dessert recipe combines a gooey, truffle-like centre with a light orange cream, making it a guaranteed crowd-pleaser. Enjoy a taste of Italy at home!
Our simple instructions here make it a breeze to prepare:
Learn the secrets of preparing shortbread towers with Chef Catherine Fulvio
Torta di cioccolato e orangecello
Serves 12
6 large eggs, at room temperature
6 tbsp caster sugar
5½ oz / 150g butter
2 tbsp orangecello liqueur
12¼ oz / 350g dark chocolate, chopped
2 oz / 60g ground almonds
Icing sugar, to decorate
For the orange cream
5 fl oz / 150ml cream
4 tbsp icing sugar
Zest of 1 orange
Cocoa powder, to dust
Orange slices, to garnish
Edible flowers, to garnish
Preheat the oven to 350° F / 180°C/fan 320° F / 160°C/gas 4.
Generously butter a 23cm / 9-inch springform cake tin.
Wrap 2 layers of foil around the outside of the bottom of the cake tin.
Beat the eggs and sugar with an electric mixer at top speed for 8 to 10 minutes, until they become light and turn a cream colour, with lots of volume.
Meanwhile, melt the butter in a small saucepan and keep it at a simmer. Place a mixing bowl (preferably ceramic) on the top of the saucepan, ensuring that the base of the bowl does not tough the water.
Add the melted butter mixture and the chocolate to the bowl and stir until the chocolate is completely melted. Remove the bowl immediately and allow to cool slightly.
Fold one-third of the egg mixture into the chocolate mixture, then pour this mix back in with the remaining two-third of the egg.
Add the almonds, orangecello and fold very gently until the chocolate and egg are incorporated. It’s important not to overmix in order to keep as much air as possible in the batter. Pour the mixture into the prepared cake tin.
Sit the tin into a deep baking tray to form a bain marie and place in the preheated oven. Pour in enough hot water to come about one-third up the sides of the cake tin.
Bake for 25 to 30 minutes. When ready, the top of the cake will lose its glossiness, will be slightly wobbly in the centre and an inserted skewer should come out gooey. It should not bake so long that it cracks.
Let the cake cool completely in its tin on a wire rack.
Run a small knife around the edge of the cake to remove the outer ring.
To prepare the orange cream, place the cream, icing sugar and orange zest into a bowl and whisk.
Dust the top with cocoa powder. Garnish with edible flowers and orange slices.
Serve with orange cream.
