Chocolate clementine torte

Dark & indulgent

Chocolate clementine torte

Chocolate clementine torte

Serves Serves 16
Time Cooks In50 minutes (10 minutes prep, 40 minutes cook, plus cooling)
DifficultyNot too tricky
Nutrition per serving Plus
  • Calories 319 16%
  • Fat 20.9g 30%
  • Saturates 12.3g 62%
  • Sugars 31.2g 35%
  • Salt 0.2g 3%
  • Protein 3.5g 7%
  • Carbs 31.4g 12%
  • Fibre 0g -
Of an adult's reference intake
Tap For Method


  • 350 g quality dark chocolate , (70%)
  • 250 g unsalted butter
  • 5 large free-range eggs
  • 250 g white caster sugar
  • 200 ml fresh clementine juice , (roughly 15 clementines)
Tap For Method

The cost per serving below is generated by and is based on costs in individual supermarkets.  For more information about how we calculate costs per serving read our FAQS

Tap For Ingredients


Preheat the oven to 120°C/250°F/gas ¾. Snap the chocolate and melt in a heatproof bowl with 225g of the butter and a pinch of sea salt over a pan of gently simmering water until smooth and glossy, stirring occasionally. Whisk the eggs and sugar in a freestanding mixer on a high speed until light, fluffy and tripled in size.

Grease a 25cm round cake tin all over with the remaining butter and line the base with greaseproof paper. Remove the chocolate from the heat, leave to stand for a couple of minutes, then pour it into the egg mixture. Whisk on a medium speed to combine, then pour into the lined tin. Give a few 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 in the oven, then 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 to 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 1 hour. Gently loosen the edges with a butter knife, then carefully turn it out onto a serving board and peel off the paper. Slice and serve with a drizzle of clementine syrup.