adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Chocolate clementine torte
0 Likes
Total Time:
50 minutes
Decadent and indulgent chocolate dessert inspired by the iconic River Café's Chocolate Nemesis. Rich, silky, and irresistibly delicious - a must-have treat for any Christmas celebration!
Ingredients:
  • 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)
Instructions:
  • Preheat the oven to 120°C/250°F/gas ¾. Break the chocolate into pieces and melt in a heatproof bowl with 225g of butter and a pinch of sea salt over simmering water until smooth, stirring occasionally. Beat the eggs and sugar in a mixer on high speed until light, fluffy, and tripled in size. Grease a 25cm round cake tin with the remaining butter and line the base with parchment paper. Take the melted chocolate off the heat, let sit for a few minutes, then pour into the egg mixture. Mix on medium speed, then pour into the tin. Tap the tin on the counter to remove air bubbles, then place it in a roasting tray. Place the tray in the oven, then carefully add boiling water halfway up the side of the tin. Bake for 35 to 40 minutes until set with a slight wobble. Strain the clementine juice into a pan and simmer on low for 20 minutes until syrupy. Cool in a bowl. Let the torte cool in the water-filled tin for 1 hour after baking. Loosen the edges with a knife, then turn out onto a board, peel off the paper, slice, and serve with clementine syrup.

Similar Recipes