ntil very thick.
Add chocolate, orange juice and rind; beat to
owl. Add butter, sugar, cream, orange juice and eggs. Beat with
ightly browned.
Meanwhile, prepare chocolate orange filling: beat cream cheese and
bout 16 crepes.
For Chocolate Orange Sauce, place the cream into
medium saucepan melt unsweetened chocolate with the margarine or butter
ach with 1/4 cup Chocolate Orange Custard.
Replace tops; frost
In a microwave, melt chocolate and butter; stir until smooth.
Place 1/2 cup chocolate chips in a food processor
then cool.
Break the chocolate into the cream. Stir until
eparate bowl, whisk together the orange juice concentrate, oil, zest, vinegar
ombine butter and 3 oz chocolate in medium saucepan, stir over
Line bottom of 9 inch spring form pan with wax paper and set aside.
In top of double boiler over hot water, melt together butter, chocolate, sugar and orange juice. Stir to blend. Remove from heat and stir in orange liqueur. Let cool.
Mix in eggs 1 at a time. Pour into prepared pan. Bake at 350 for 40 minutes or until edge is slightly crusty and middle is just set. Let cool on rack. Cover with plastic and refrigerate for at least 12 hours.
ith foil. Spread bottom with chocolate. Refrigerate 10 mins or until
Using a sharp knife, cut cake into 4 thin lengthwise layers. Place bottom cake layer on a platter; spread with 1/3 cup marmalade.
Place second layer on top; spread with 1/3 chocolate frosting.
Place next layer on top; spread with remaining marmalade.
Place final layer on top; frost top and sides of cake with chocolate frosting.
Refrigerate until ready to serve.
Cut into thin slices.
Delicious and simple to make.
nd orange peel. Spoon into prepared pan. Break each chocolate into 3
tablespoons Grand Marnier and orange rind; set aside.
Unroll
n 4 ounces chopped chocolate, orange liqueur, and orange zest; continue stirring until
il, milk, eggs, vanilla and orange peel.
Beat for 2
rom heat.
Add chocolate, orange liqueur, and orange peel; stir until melted
Heat the cream and orange juice in a saucepan over medium heat until it starts to bubble at the edges. Remove from the heat, and immediately whisk in the chocolate, orange zest, and orange liqueur until smooth. Serve in a fondue pot over the lowest heat setting, or farthest from the heat source.