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Chocolate and clementine torte
- Janine Ratcliffe
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Serves 8 - 10
Easy
Prep: 20 mins
Cook: 1 hr
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Make the most of clementine season with this rich and decadent dinner party dessert. Finish with thick swirls of Cointreau cream
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Try our chocolate and clementine torte, then discover Italian hazelnut and chocolate torte, chocolate and hazelnut torte, or rum-raisin chocolate torte with brown sugar crème fraîche. Then check out our christmas desserts recipes.
Chocolate and clementine torte recipe
Ingredients
Nutrition
-
3 clementines
1 zested to finish
-
200g dark chocolate
-
125g golden caster sugar
-
100g ground almonds
-
2 tbsp cocoa powder
plus a little extra for dusting
-
3 eggs
separated
-
½ tsp baking powder
BOOZY CREAM
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300ml double cream
-
2 tbsp icing sugar
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1 tbsp Cointreau or Grand Marnier
-
1 clementine
juiced to make 1 tbsp
Nutrition: per serving (10)
- kcal436
- fat32.1g
- saturates15.9g
- carbs26.8g
- sugars23.7g
- fibre2.9g
- protein7.6g
- salt0.2g
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Method
-
step 1
Put 3 clementines in a microwave-proof bowl. Add 200ml of water, cover and microwave on high for 15 mins, turning halfway through (or simmer for 30 mins in a small covered pan). Leave to cool, still covered. Melt the chocolate in short blasts in the microwave.
-
step 2
Heat the oven to 180C/160C fan/gas 4. Line the base of a 23cm round springform tin with baking paper. Cut the clementines in half horizontally and remove any pips. Put in a food processor or liquidiser with 5 tbsp of the juice left in the bowl and blitz to a smooth purée. Tip into a bowl then add the melted chocolate, sugar, almonds, cocoa, egg yolks and baking powder, and mix thoroughly.
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step 3
Beat the egg whites until stiff but not dry, and fold into the chocolate mixture. Spoon into the lined tin. Put the tin on a baking sheet, then in the oven. Bake for 40 mins until risen and cracked a little on the surface. Cool completely in the tin, then sit on a plate and give it a very light dusting of cocoa powder. Sprinkle over some zest.
-
step 4
To make the cream, whisk together all the ingredients to soft peaks. Serve a dollop with a slice of cake.
More ways with clementines.
Authors
Janine RatcliffeFood director
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