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Chocolate Orange and Currant Torte

Serves 4


  • 125g Australian butter
  • 500g dark chocolate, chopped
  • 1/4 cup orange juice
  • 4 eggs
  • 1/4 cup sugar
  • 1/4 cup brown sugar
  • 1/2 cup ground hazelnuts
  • 1/2 cup plain flour, sifted
  • 1/2 cup currants
  • 1 tablespoon finely grated orange rind
  • cocoa, for dusting
  • Australian vanilla bean ice-cream, to serve
  • 1 orange, segmented, for serving
Download Recipe (PDF)


  1. 1. Place butter and chocolate in a double saucepan. Heat gently over simmering water, until smooth and melted. Stir in orange juice. Allow to cool completely.
  2. 2. Beat eggs and sugars together until very thick and creamy. Fold in ground hazelnuts, flour, currants, grated orange rind and chocolate mixture. Pour mixture into a 22cm buttered and lined springform pan. Bake at 180°C for 45-50 minutes. Allow to cool for 30 minutes before dusting heavily with cocoa.
  3. 3. Serve with ice-cream and orange segments.


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