Chocolate clementine torte
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
