Cakes & Bakes: Chocolate clementine torte

Slice of home-made chocolate clementine torte | H is for Home

A few weeks ago, we tried a great Camembert bread recipe from Jamie Oliver’s recent Christmas programme. In the same episode, Jamie made a chocolate clementine torte. Justin immediately put in a request for me to make it.

Juicing clementines | H is for Home

Like many of his recipes, there are a mere 5 ingredients – all readily available and most you’ll probably already have to hand.

Juiced clementines, chocolate & butter and 3 eggs | H is for Home

The cake is luxuriously decadent – you’ll only need a small slice to be sated.

Chocolate clementine torte batter in a round cake tin | H is for Home

Finishing with the little drizzle of clementine syrup adds a lovely tangy note to the rich, intense chocolate. If clementine doesn’t grab you, you could always serve the torte alongside a raspberry, strawberry or mango or coulis… or simply on its own!

Slice of home-made chocolate clementine torte | H is for Home

It’s a perfect dinner party dessert which can be prepared well in advance.

Click here to save the recipe to Pinterest

Slice of home-made chocolate clementine torte | H is for Home

Slice of home-made chocolate clementine torte | H is for Home

Chocolate clementine torte

Jamie Oliver
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Dessert
Servings 8

Ingredients
  

  • 175g/6oz dark chocolate (70%)
  • 115g/4oz unsalted butter cubed
  • 3 free-range eggs
  • 125g/4½oz caster sugar
  • 100ml/3½ fl oz fresh clementine juice approx. 5 clementines

Instructions
 

  • Preheat the oven to 120°C/250°F/Gas mark ¾
  • Snap the chocolate and melt it in a heatproof bowl with the butter and a pinch of salt over a pan of gently simmering water (do not allow the bottom of the bowl to come into contact with the water) until smooth and glossy, stirring occasionally
  • Whisk the eggs and sugar in a stand mixer on a high speed until light, fluffy and tripled in size
  • Grease a 20cm/8" round cake tin all over with a little butter and line the base and sides with greaseproof paper. If you're using a spring-form tin, also wrap the outside if the tin with tin foil to prevent the water seeping into the tin
  • Remove the chocolate from the heat, allow to stand for a couple of minutes prior to pouring it into the egg mixture
  • Whisk on a medium speed to combine, then pour the batter into the lined tin
  • Give the tin a few gentle taps on the work-surface to bring the air bubbles to the surface, then place the tin into a shallow roasting tray
  • Place the tray into the oven and carefully pour enough boiling kettle water into the tray to come halfway up the side of the cake tin
  • Gently slide the shelf back in and bake for 35-40 minutes, or until set but with a slight wobble
  • Squeeze the clementine juice through a sieve into a small pan and simmer over a low heat for 20 minutes, or until syrupy enough to coat the back of a spoon
  • Carefully pour it into a bowl and leave to cool
  • Remove the torte from the oven and leave to cool in the water-filled tin for an hour
  • Gently loosen the edges with a butter knife, then carefully turn it out onto a serving board/plate and peel off the paper
  • Slice and serve with a drizzle of the clementine syrup
Chocolate clementine torte ingredients
Keyword chocolate, clementine, torte

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