Chocolate Clementine Torte


This chocolate clementine torte is a combination of the two most popular desserts: chocolate and citrus! This torte is sure to please all guests. Wouldn’t you just love to sink your teeth into this chocolate ceclementine torte… Deliciously tempting and intensely satisfying, this chocolate ceclementine torte has quite a subtle flavour that makes it the perfect ending to any meal.

Chocolate And Clementine Tart

Chocolate and clementine. A pairing that we all need in our lives. Our simple and easy Chocolate and Clementine Tart recipe is perfect for this holiday season or for a dinner party dessert. The possibilities are endless.


  • 200g plain flour
  • 2 tbsp cocoa powder
  • 6 tbsp icing sugar
  • 150g butter, cold, cut into cubes
  • 2 egg yolks
  • Zest of 1 clementine
  • For the filling:
  • 300ml double cream
  • 2 tbsp honey
  • 200g dark chocolate
  • 2 clementines, zested
  • 100g unsalted butter
  • To decorate:
  • 2 clementines, sliced
  • 25g caster sugar


  1. For the pastry, add all the ingredients into a food processor, add pulse until combined. Turn out onto a lightly floured surface and roll out and use to line a 20cm tart tin. Prick the base with a fork, then chill for 20 minutes.
  2. Preheat oven to 200 C / 180 C fan. Line the pastry case with baking paper then add baking beans. Put the case onto the oven and blind bake for 10 minutes. Remove the baking paper and beans, then return to the oven for 5-6 minutes or until the base of the case is dry and cooked through. Remove the case and leave to cool.
  3. Put the cream and honey into a medium sized saucepan and heat gently until scalding point. Turn off the heat then add the butter, zest and chocolate. Stir until fully melted and well combined. Pour the filling into the tart case and set aside in the fridge to set for a minimum of 4 hours.
  4. Thinly slice one of the clementines and arrange on a heat proof surface. Sprinkle the slices with the caster sugar and caramelise using a blow torch. Arrange on top of the filling, overlapping the slices to they look fanned slightly then finely grate over the zest of the remaining clementine before serving.

Chocolate Clementine Torte

It wouldn’t be Christmas without an amazing chocolate dessert and this one is a real game changer.
It’s so rich and indulgent that your guests will go mad for it.
Little plus, the recipe is gluten free so literally everyone at the table can enjoy this dessert.
Hands down delicious!

Ingredients for 8 people


  • 350 g quality dark chocolate , (70%)
  • Sea salt (to taste)
  • Clementine zest (roughly 3 clementines) 
  • 250 g unsalted butter
  • 5 large free-range eggs
  • 250 g granulated sugar (fine)

Clementine syrup

  • 200 ml fresh clementine juice , (roughly 8 clementines)
  • 80 g granulated sugar
  • Blood Orange Liquor (Optional)


Preheat the oven to 120°C. Break the chocolate in small pieces and melt in a heatproof bowl over a pan of gently simmering water. Gradually add the 225g of butter and add a pinch of sea salt. Stir occasionally until smooth and glossy. Remove the melted chocolate from the heat and stir in the clementine zest. Set aside to cool down. Whisk the eggs in a freestanding mixer on a high speed and gradually add the sugar. Whisk until light, fluffy and tripled in size.

Grease a 25cm round cake tin all over with the remaining butter and line the base with parchment paper. Once the chocolate has cooled off you can carefully pour it into the egg mixture. Whisk on a medium speed to preserve the fluffy texture from the eggs, then pour into the lined tin. Give a few taps on the kitchen counter to bring the air bubbles to the surface, then place the tin into a shallow roasting tray. Place the tray in the oven and carefully pour enough boiling kettle water into the tray to come halfway up the side of the cake tin. This water bath adds moisture to the oven which prevents the torte to become rubbery and it provides a more even, slower heat source than the direct heat of the oven. Gently slide the shelf back in and bake for 35 to 40 minutes, or until set but with a slight wobble.

Onto the syrup. Squeeze the clementine juice through a sieve into a small pan and simmer over a low heat with the sugar for 20 minutes, or until syrupy enough to coat the back of a spoon. If you want to add some extra oomph to the syrup you can add a splash of Blood Orange Liquor. Once your syrup is done, carefully pour it into a bowl and leave to cool.

Remove the torte from the oven and leave to cool for at least 1 hour. Gently loosen the edges with a butter knife, then carefully turn it out onto a serving board and remove the paper. Top off with some fresh clementine zeste, slice and serve with a drizzle of clementine syrup.

Clementine Chocolate Lava Cakes


I like to serve these individual chocolate cakes for dessert at the end of long dinner parties (everyone loves chocolate). But more often than not, I just end up baking one ramekin off for myself when I’m alone, then stashing the rest, covered, in the fridge to enjoy throughout the week. (Just add five minutes if you’re baking from fridge-cold.) We spend so much time talking about meal prep, but dessert prep can get you a long way in these colder, darker days.

This recipe is easily divisible by half if you wish to only make two ramekins, which I often do when I have a date coming over for dinner. (That means 3 tablespoons of olive oil, by the way.) However many of these you decide to make, I’ve found that a contrast in temperature and flavor—in the form of cool, soft vanilla ice cream—is wonderful relief against the dark, hot lava cake.

Sans ice cream, though, these do happen to be dairy- and gluten-free, which comes in handy when you’re cooking for others.

  • Test Kitchen-Approved
  • PREP TIME5 minutes
  • COOK TIME10 minutes
  • SERVES1 (4 times)
  • 4 ounces dark, bittersweet chocolate (60% or more cacao)
  • large eggs
  • 1/2 cup (scant) granulated sugar
  • 1 pinch kosher salt
  • 1 teaspoon vanilla extract
  • Zest of 1 clementine or satsuma mandarin
  • 1/4 cup plus 2 tablespoons olive oil
  • Confectioners’ sugar, for garnish (optional)
  • Vanilla ice cream, for serving (optional)

In This Recipe

  1. Preheat the oven to 400°F. Grease four 6-ounce ramekins and place them on a sheet pan.
  2. Melt the chocolate in the microwave and set aside to cool slightly. In a separate bowl, whisk together the eggs, sugar, salt, vanilla, clementine zest, and olive oil until light and fluffy (you don’t have to go overboard here; just incorporate all of the ingredients—though, if you have the wherewithal in you, a little air in the eggs now will result in a deliciously chewy-edged lava cake later). Fold in the chocolate.
  3. Pour batter into the ramekins and bake for 10 to 15 minutes, or until just cooked. (The tops should be slightly cracked, the insides hot and gooey.) Dust with powdered sugar before serving, or top with vanilla ice cream.

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