Fudge Cappuccino Orange Torte Recipe

Base:
1/4 cup hot water
1 teaspoon instant coffee granules
1 (16-ounce) package fudge brownie mix
½ cup (1 stick) butter, softened
¼ cup vegetable oil
1 to 2 teaspoons grated orange rind
¼ cup orange juice
2 eggs
4 ounces sweet dark or semisweet baking chocolate, coarsely chopped

Filling:
1 cup sweetened condensed milk
6 ounces sweet dark or semisweet baking chocolate, finely chopped
2 egg yolks, slightly beaten
2 tablespoons orange juice
¾ cup pecan pieces, toasted, if desired, and finely chopped

Topping:
1½ cups heavy cream
¾ cup confectioners’ sugar
1/3 cup cocoa powder
1 to 3 teaspoons grated orange rind
2 tablespoons orange juice
1/8 teaspoon salt
Orange slices, optional
Mint leaves, optional
Raspberries or strawberries, optional
Shaved chocolate, optional

1. Preheat oven to 350F. Grease bottom only of a 9- or 10-inch springform pan.
2. To prepare base, combine hot water and coffee granules in a small bowl; set aside to cool.
3. Combine brownie mix, butter, oil, orange rind and juice, eggs, and coffee mixture in a large bowl; beat 50 strokes with a spoon. Stir in chopped chocolate. Spread in prepared pan.
4. Bake 35 to 45 minutes, until center is just set. Do not overbake. Cool completely on a wire rack.
5. To prepare filling, combine sweetened condensed milk and chocolate in a medium saucepan. Cook over low heat, stirring occasionally, until chocolate is melted and mixture is smooth. Remove from heat.
6. Place egg yolks in a small bowl and quickly stir in 2 tablespoons of hot chocolate mixture until well blended. Gradually stir yolk mixture into chocolate. Cook over medium heat 3 minutes, stirring constantly. Remove from heat; stir in orange juice and pecans. Refrigerate about 25 minutes, until cool. Spread cooled filling mixture over brownie base. Refrigerate at least 1 hour, until filling is set.
7. To prepare topping, combine heavy cream, confectioners’ sugar, cocoa, orange rind and juice, and salt in a large bowl. Beat until blended with a mixer at low speed. Increase speed to high and beat until stiff peaks form.
8. To serve, run a knife around the sides of the springform pan to loosen. Remove sides of the pan and place the torte on a serving plate. Pipe or spoon topping mixture evenly over filling. Garnish with orange slices and mint leaves or with berries and shaved chocolate, if using. Serves 20.

Nutritional facts per serving: 360 calories, 24g fat, 5g protein, 34g carbohydrates, 1g fiber, 130mg sodium.