Dark Chocolate and Orange torte

Neil Alexander Cameron

Dark Chocolate and Orange torte

a perfect and delicate chocolate torte


  • For the Pastry
  • 1400g Plain Flour
  • 80g Cocoa Powder
  • 200g Icing Sugar
  • 5 Pinches of Salt
  • 920g Butter Diced
  • 120ml Water
  • For the Chocolate Tart Filling
  • Zest and Juice of 8 Oranges
  • 2400g Dark Chocolate
  • 3360ml Cream
  • 1520ml Milk
  • 16 eggs (320g yolk/560g white)


In a mixing bowl, mix all the dry ingredients together
Add the diced butter and work the mixture until it looks like breadcrumbs. Add water and work to a soft dough. Let the dough chill in the fridge for approximately 15 mins. Roll the dough out thinly, enough to cover a tart tin, once it has been lined, chill in the fridge for 30 mins. Blind bake for 10mins at 180 degrees C, lift the baking paper and baking beans out and bake for a further 5 mins to dry out slightly, and allow to cool.
Chocolate Tart Filling
In a bowl, mix the chocolate and orange zest and juice. Heat the cream until it just starts to boil, remove straight away and pour over the chocolate mix and stir until you get a smooth texture. In another mixing bowl, beat the eggs and milk together. Add the egg mix to the chocolate and mix well, allow to cool.
Pour the mix into the tart cases and bake at 200 degrees C for 20 mins. The tart filling should look not to be liquid. Check by inserting a knife, if the knife is clean when removed then it will be ready.