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Fudgy Orange Cappuccino Torte

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“This recipe is so gorgeous that it's on the cover of "Pillsbury Best Desserts." I made it to celebrate my sister's birthday and we all loved it. The chocolate orange combination is wonderful. It's fun to make since it uses brownie mix and sweetened condensed milk. I was out of both and used homemade brownie recipe and my recipe for copy cat sweetened condensed milk.”
1hr 15mins

Ingredients Nutrition

  • Brownie Layer
  • 1 (19 1/2 ounce) package fudge brownie mix
  • 12 cup oil
  • 12 cup water
  • 14 cup orange-flavored liqueur or 14 cup orange juice
  • 2 eggs
  • 1 teaspoon orange zest
  • 4 ounces chocolate chips
  • Filling
  • 1 cup sweetened condensed milk (NOT EVAPORATED!!!)
  • 6 ounces chocolate chips
  • 2 egg yolks, slightly beaten
  • 2 tablespoons orange-flavored liqueur or 2 tablespoons orange juice
  • 34 cup finely chopped nuts (I used walnuts)
  • Topping
  • 1 12 cups whipping cream (I used Dream Whip)
  • 14 cup powdered sugar
  • 13 cup unsweetened cocoa (I used Nesquick)
  • 2 tablespoons orange-flavored liqueur or 2 tablespoons orange juice
  • 1 teaspoon orange zest
  • 18 teaspoon salt
  • Garnishes
  • orange slice
  • chocolate curls


  1. Heat oven to 350 degrees.
  2. Grease bottom only of 9 or 10 inch springform pan.
  3. In large bowl, combine all brownie ingredients and mix thoroughly.
  4. Spread in greased pan.
  5. Bake at 350 degrees for 35-45 minutes or until center is set and toothpick comes out barely clean.
  6. Cool on wire rack until completely cooled (atleast an hour).
  7. In medium saucepan, combine condensed milk, 6 ounces chocolate chips and cook over low heat (stirring constantly) until chocolate is melted.
  8. Remove from heat and stir in 2 tablespoons of the hot mixture into egg yolks.
  9. Gradually stir yolk mixture into hot mixture in saucepan.
  10. Cook over medium heat 3 minutes, stirring constantly.
  11. Remove from heat.
  12. Stir in 2 tablespoons liqueur and nuts.
  13. Refrigerate just until cool, about 25 minutes.
  14. Spread cooled filling mixture over top of cooled brownie.
  15. Refrigerate for 1 hour or until set.
  16. To serve:
  17. Run a knife around sides of pan to loosen.
  18. Remove sides of pan.
  19. Place brownie on serving plate.
  20. In large mixer, combine all topping ingredients until stiff peaks are formed.
  21. Pipe or spoon topping mixture evenly over chilled filling.
  22. Garnish with orange slices and chocolate shavings (I used Hershey's bar that was microwaved for a few seconds and used carrot peeler on it to make curls).

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