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Chocolate, Orange & Salted Caramel Torte



  • 1

    Step 1

    Chocolate Jaconde sponge base. Set oven at 180°C.
  • 2

    Step 2

    Sieve flour, cocoa powder and almonds onto a sheet of parchment paper. Melt the butter and reserve.
  • 3

    Step 3

    Warm the eggs and icing sugar then whisk to ribbon stage.
  • 4

    Step 4

    Whisk the egg white and caster sugar to make a meringue, then gently fold this into the egg and icing sugar mixture.
  • 5

    Step 5

    Gently fold the flour/almond mixture into the wet ingredients.
  • 6

    Step 6

    Mix a small amount of this mixture into the melted butter then fold that back into the total mixture.
  • 7

    Step 7

    Spread this sponge onto a slip mat/silicone lined baking sheet and bake for 6 mins.
  • 8

    Step 8

    When cooked, turn out onto a sugared sheet of parchment, cover with a clean damp cloth and replace the baking tray.
  • 9

    Step 9

    When cooled, remove the tray, the cloth and the silicone mat.
  • 10

    Step 10

    Cut into circles (or whichever shape you are making) to ack as the base for your torte.
  • 11

    Step 11

    Chocolate truffle mix. Melt choc with glucose over a bain marie and cool.
  • 12

    Step 12

    Fold in whipped cream putting in ½ first to loosen, then add the rest.
  • 13

    Step 13

    Orange chocolate glaze. Soak gelatine in cold water to soften and squeeze out.
  • 14

    Step 14

    Dissolve caster sugar in the water then boil for 2 mins. to make a syrup.
  • 15

    Step 15

    Add cocoa powder and cream to syrup, bring to a boil then simmer for 5 mins.
  • 16

    Step 16

    Add gelatine and concentrate to this mix, stir well then pass and cool ready to coat the tortes.
  • 17

    Step 17

    Salted caramel. To make the salted caramel, Place the cream and butter in a small saucepan over medium heat and bring to the boil. Remove from the heat and set aside.
  • 18

    Step 18

    Place the sugar and water in a medium saucepan over low heat and cook, stirring, until the sugar is dissolved. Place a sugar thermometer in the pan increase the heat to high. Bring to the boil and cook for 10–12 minutes, without stirring, or until the temperature reaches 150°C and the mixture is a deep caramel colour. Remove from the heat and working quickly, add the salt and cream and butter mixture and whisk to combine. Return to the heat and cook for a further 2 minutes or until thickened slightly.
  • 19

    Step 19

    Blood orange curd. Combine orange juice, sugar & eggs – whisk constantly in a bain marie to reach 85°C.
  • 20

    Step 20

    Add gelatine (which has been pre-soaked in cold water and squeezed out).
  • 21

    Step 21

    Stir in butter (must be very soft).
  • 22

    Step 22

    Cool at room temp & refrigerate.
  • 23

    Step 23

    Popcorn espuma. Whisk egg yolks and sugar.
  • 24

    Step 24

    Infuse cream, popcorn, blitz, pass onto egg/sugar mix.
  • 25

    Step 25

    Cook out till coats back of spoon.
  • 26

    Step 26

    2 charges in espuma gun.
  • 27

    Step 27

    Keep warm, approx. 55°C- 65°C.


24 Total
  • 55 g cocoa powder
  • 10 g plain flour
  • 40 g ground almonds
  • 10 g melted butter
  • 70 g icing sugar
  • 60 g egg white
  • 157 g caster sugar
  • 100 g Country Range chocolate
  • 1/2 tbsp glucose
  • 210 g whipped cream
  • 1 splash vanilla
  • 10 g nibbled almonds
  • 10 g gelatine
  • 150 ml water
  • 335 ml cream
  • 1/2 tsp orange concentrate
  • 60 g unsalted butter
  • 80 g white sugar
  • 1/4 tsp Irish sea salt flakes
  • 25 g blood orange juice
  • 25 g egg
  • 1 sheet gelatine
  • 3 egg yolks
  • 1 bag of popcorn

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