Irresistible Chocolate clementine torte Recipe

There is something undeniably special about the scent of citrus peeling on a cold winter afternoon. It always signals the start of cozy baking season in my kitchen.

This flourless chocolate clementine torte captures that bright zestiness and pairs it with deep, dark cocoa for a truly sophisticated treat.

Why You’ll Love This Chocolate Clementine Torte

I find that using whole clementines, peel and all, creates an incredibly moist texture that you just cannot achieve with juice alone. The fruit puree ensures the cake stays tender for days without drying out.

Since this recipe uses ground almonds instead of flour, it is naturally gluten-free and perfect for sharing with everyone. The nuttiness adds a wonderful depth that complements the bitter dark chocolate perfectly.

Another reason I make this chocolate clementine torte so often is that it feels fancy without requiring complicated decorating skills. A simple dusting of cocoa powder and a dollop of cream makes it look like it came from a bakery.

If you enjoyed this citrusy dessert, you will definitely want to try my Quick Pomegranate Orange Cake Recipe for another bright flavor profile. My Ultimate Chocolate Orange Madeleines Recipe is also fantastic if you need a smaller treat with that classic combination.

Gathering Your Chocolate Clementine Torte Ingredients

Here is everything you will need to bake this rich dessert:

• Clementines: You need whole fruits that will be cooked until soft to create the base puree.
• Dark Chocolate: Choose a high-quality chocolate with at least 70 percent cocoa solids for the best flavor.
• Golden Caster Sugar: This adds sweetness and helps create a light structure when beaten with the eggs.
• Ground Almonds: These replace flour to give the torte its dense, fudgy texture.
• Cocoa Powder: Adds an extra layer of chocolate intensity to the batter.
• Eggs: You will use large eggs, separated into yolks and whites.
• Baking Powder: A small amount helps the dense batter rise slightly in the oven.
• Double Cream: Used for the topping to balance the richness of the cake.
• Icing Sugar: Sweetens the cream topping lightly.
• Orange Juice: Replaces the traditional liqueur for a family-friendly citrus kick in the cream.

My Method for Perfect Chocolate Clementine Torte

Let’s get cooking!

1. Place the whole clementines in a microwave-safe bowl with the water, cover them, and microwave on high for about 15 minutes. You want them completely soft, so turn them halfway through cooking to ensure even heating. Alternatively, you can simmer them in a covered pot on the stove for about 30 minutes if you prefer not to use a microwave.
2. While the fruit cools, preheat your oven to 180 degrees Celsius (160 fan) and line the base of a 23cm springform tin with baking parchment. Melt your dark chocolate in a heatproof bowl in the microwave using short bursts, stirring frequently to prevent scorching. Set the chocolate aside to cool slightly so it does not scramble the eggs later.
3. Once the clementines are cool enough to handle, cut them in half to remove any seeds, then place the fruit and reserved cooking liquid into a food processor. Blitz everything until you have a completely smooth puree. Pour this puree into a large mixing bowl and whisk in the melted chocolate, sugar, ground almonds, cocoa powder, egg yolks, and baking powder until well combined.
4. In a separate clean bowl, beat the egg whites until they form stiff peaks that stand up on their own. Gently fold these whites into the heavy chocolate mixture in three batches using a metal spoon. Be careful not to knock out the air you just incorporated, as this provides the lift for your chocolate clementine torte.
5. Pour the batter into your prepared tin and bake for roughly 40 to 45 minutes. The top should be firm and slightly cracked, which gives the cake its rustic charm. Allow the cake to cool completely in the tin before carefully transferring it to a serving plate and dusting with extra cocoa powder.
6. For the topping, whip the double cream with the icing sugar and orange juice until it holds soft peaks. Serve a generous spoonful alongside each slice of the torte. The fresh cream cuts through the darkness of the chocolate beautifully.

My Best Tips for Perfect Chocolate Clementine Torte

When folding the egg whites into the dense chocolate mixture, I always start by stirring in one large spoonful vigorously to loosen the batter. This makes folding in the remaining delicate whites much easier and preserves more air bubbles.

Make sure your cooked clementines are fully cooled before adding the eggs to the mixture. If the fruit puree is too hot, it can cook the egg yolks on contact and ruin the texture of your chocolate clementine torte.

Do not worry if the center of the cake seems slightly damp when you test it with a skewer. This dessert is meant to be fudgy and moist rather than light and airy like a sponge cake.

Best Ways to Enjoy Chocolate Clementine Torte

I love serving this chocolate clementine torte slightly warm or at room temperature to let the flavors really shine. Cold chocolate tends to mute the citrus notes, so take it out of the fridge an hour before dessert.

A hot cup of espresso or a dark roast coffee is the ideal companion for this rich sweet. The bitterness of the coffee balances the sweet almond and citrus flavors beautifully.

If you love this recipe, come say hello and follow me on Pinterest for more baking inspiration.

Chocolate Clementine Torte

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• Author: Amelia Bryan
• Total Time: 1 hr 35 min
• Yield: 10 servings
• Diet: Gluten Free

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Description

A rich, flourless chocolate cake made with whole pureed clementines and ground almonds. Naturally gluten-free and incredibly moist.

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Ingredients

• 200g dark chocolate (70% cocoa)
• 100g ground almonds
• 3 whole clementines (plus zest for garnish)
• 3 large eggs, separated
• 125g golden caster sugar
• 0.5 tsp baking powder
• 2 tbsp cocoa powder (plus extra for dusting)
• 300ml double cream
• 2 tbsp icing sugar
• 1 tbsp fresh orange juice

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Instructions

1. Place the clementines in a microwave-safe bowl with 200ml water. Cover and microwave on high for 15 minutes until soft, turning halfway. Allow to cool completely.
2. Preheat the oven to 180°C (160°C fan) and line the base of a 23cm springform tin with parchment paper.
3. Melt the dark chocolate in short bursts in the microwave and set aside to cool slightly.
4. Halve the cooled clementines, remove any seeds, and puree in a food processor with 5 tbsp of the cooking liquid until smooth.
5. Transfer puree to a bowl and mix in the melted chocolate, sugar, ground almonds, cocoa powder, egg yolks, and baking powder.
6. Whisk the egg whites in a clean bowl until stiff peaks form. Gently fold into the chocolate mixture in batches.
7. Pour batter into the tin and bake for 40-45 minutes until the top is cracked and firm.
8. Cool completely in the tin before removing. Dust with cocoa powder.
9. For the cream, whisk double cream, icing sugar, and orange juice to soft peaks. Serve alongside the torte.

Notes

This recipe is naturally gluten-free. For the cream, I have substituted the traditional alcohol with fresh orange juice for a family-friendly version.

• Prep Time: 25 min
• Cooling Time: 15 min
• Cook Time: 55 min
• Category: Dessert
• Method: Baking
• Cuisine: British

Nutrition

• Serving Size: 1 slice
• Calories: 436
• Sugar: 23.7g
• Sodium: 0.2g
• Fat: 32.1g
• Saturated Fat: 15.9g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 26.8g
• Fiber: 2.9g
• Protein: 7.6g
• Cholesterol: 120mg

Keywords: chocolate clementine torte, flourless chocolate cake, gluten free dessert, christmas baking, almond cake