Recipe: Chocolate Orange Torte

In February, only a few of the local fruits and vegetables are in season. Oranges, lemons, papayas, broccoli and cauliflower are among the fruits and vegetables that are in season. With Valentine’s Day just passing and desserts still on our mind, treat yourself with a Chocolate-Orange Torte. Oranges are sweet, add a hint of tang into any recipe and have a large amount of Vitamin C, so why not add it into a recipe? This recipe only uses 4 ingredients and one of them is a local in season fruit.



  • 1 2 1/4-ounce package slivered almonds (1/2 cup)
  • 4 oranges
  • 1 20-ounce package double chocolate muffin mix
  • 1 cup sugar



Heat oven to 375° F. Lightly coat a 9-inch round cake pan with vegetable cooking spray.


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.


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. 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.


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. To serve, spoon the sauce over the torte and garnish with the orange-zest strips.

From the kitchen of, comes this zesty chocolate muffin. Share with family or friends and enjoy!

-Amanda Rinnert


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