Mandarin Chocolate Tort

For the chocolate lovers out there, this is a simple recipe whose returns you can taste in a relative short time.  We are not bakers at CTK but we simply had to try our hands at another desert…one should have a sweet every now and then!

Ingredients & Equipment

Crust Ingredients

  • 1.5 cups of minced or diced walnuts
  • Approximately 40 vanilla wafer cookies (about 3/4 of an 11 ounce box)
  • 3 tbsp sugar
  • 1/2 tsp kosher salt
  • 8 tbsp of unsalted butter (1 stick)
  • 1/4 tsp orange extract
  • 1/2 tsp vanilla extract
  • Nonstick baking spray with flour

Filling Ingredients

  • 8 ounces bittersweet chocolate chopped, 60% dark
  • 1.5 cups heavy cream
  • 1/2 cup chopped, drained mandarin oranges
  • 1/4  cup mandarin orange liquid (purchase the mandarin oranges in either a light syrup)
  • 1/4 tsp orange extract
  • 3/4 tsp vanilla extract
  • 1/8 tsp kosher salt (pinch)
  • 1/2 cup dried sliced apricots

Glaze Ingredients

  • 1 cup mandarin orange light syrup
  • 1/4 cup orange marmalade
  • 1/4 cup honey (locally sourced)
  • 1/4 cup chopped mandarin oranges
  • 2 tbsp diced dried apricots
  • 1/2 tsp vanilla extract
  • 1/4 – 1/2 tsp dried ground cinnamon

Equipment

  • Food processor
  • 9 inch spring form pan
  • 2 quart sauce pan
  • 1 small sauce pan
  • medium size mixing bowl
  • cutting board, chopping knife
  • measuring cups and spoons

Directions (Prep – approx. 30 minutes/Cooking – approx. 30 minutes/ Chilling – 4 hours)

Prior to starting, ensure your oven rack is set in the middle and preheat the oven to 350 degrees Fahrenheit.

Crust Directions

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  1. To a small sauce pan add one stick of unsalted butter and melt over medium low heat
  2. To the food processor add the vanilla wafers, walnuts, sugar, salt and begin to chop
  3. While continuing to chop add the orange and vanilla extracts
  4. Continue to chop/grind till the mixture is the consistency of dry sand
  5. Add melted butter and mix till the crust has the consistency of wet sand
  6. Spray your spring form pan with the non-stick baking spray evenly
  7. Stop the food processor and spoon the crust mixture into the bottom of the spring form pan
  8. Spread the crust mixture out with you washed fingers till the crust fills the bottom of the pan and is evenly distributed
  9. Place the pan in the oven and bake the crust till golden brown along the edge, about 12 minutes
  10. Remove the pan from the oven , turn the oven off and allow the pan and crust to cool to room temperature

Filling Directions

  1. Chop the chocolate up into small chunks and/or slivers
  2. Place the chocolate in a medium mixing bowl
  3. In 2 quart sauce pan add the heavy cream, orange and vanilla extracts, salt and heat till the edge is at a simmer over medium heat
  4. Pour hot cream over the chocolate and let stand in the mixing bowl for about 2 minutes
  5. Whisk the cream and chocolate together till the chocolate is completely incorporated, and the filling is smooth and shinny
  6. Add the mandarin oranges and light syrup, whisk until completely incorporated
  7. Pour the filling mixture into the spring form pan over the cooled crust
  8. Cover the spring form pan with plastic wrap and tinfoil (for cover strength), place the pan into the refrigerator for two hours
  9. Remove the pan from the refrigerator, remove/retain the tinfoil/plastic wrap cover, sprinkle the surface of the tort with the sliced/slivered/diced dried apricots
  10. Replace the tinfoil/plastic wrap cover, return the pan to the refrigerator and chill for another two hours
  11. Alternative chilling to consider, place the pan in the freezer and chill for two hours to assist with solidifying the tort

Glaze Directions

  1. Combine the ingredients in a small to medium sauce pan
  2. Over medium heat, whisk together and bring to a slow boil
  3. Reduce the heat to a simmer and reduce the glaze mixture by about half
  4. Remove the pan from the heat, allow the glaze to cool, use immediately or place in a container and refrigerate

 

 

Plating Direction

  1. With a spatula or flat blade, carefully cut a slice of the tort from the spring form pan or serving dish being used
  2. Using a spoon, drizzle the orange glaze over the tort and plate
  3. Top with whip cream, serve

Apoláfsete to epidórpio!

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