 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
Impressive as it looks, this easy four-ingredient chocolate dessert takes some wonderfully simple shortcuts. Start with a package of double chocolate muffin mix; add fresh oranges (zest and juice) and chopped almonds. Next, drizzle your masterpiece with a cooked syrup of OJ and sugar. Ingredients:
1 2 1/4-ounce package slivered almonds (1/2 cup) |
4 oranges |
1 20-ounce package double-chocolate muffin mix |
1 cup sugar |
Directions:
1. Heat oven to 375° F. Lightly coat a 9-inch round cake pan with vegetable cooking spray.
2. 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.
3. 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.
4. 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.
|
|