Perfect Chocolate Pud

100 mins
Serves 1
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Directions

  1. 1Place 350 grams of good quality chocolate into a bowl that is sitting over a pan of boiled and turned off water to melt.
  2. 2Place 350 grams of good quality chocolate into a bowl that is sitting over a pan of boiled and turned off water to melt.
  3. 3Place 350 grams of good quality chocolate into a bowl that is sitting over a pan of boiled and turned off water to melt.
  4. 4Take out about 25 grams of butter and put it into the baking tin.
  5. 5Take out about 25 grams of butter and put it into the baking tin.
  6. 6Take out about 25 grams of butter and put it into the baking tin.
  7. 7Add the remaining 225 grams of butter to the chocolate along with a pinch of salt.
  8. 8Add the remaining 225 grams of butter to the chocolate along with a pinch of salt.
  9. 9Add the remaining 225 grams of butter to the chocolate along with a pinch of salt.
  10. 10Mix the butter and chocolate every minute until melted.
  11. 11Mix the butter and chocolate every minute until melted.
  12. 12Mix the butter and chocolate every minute until melted.
  13. 13In a mixing machine, add 250 grams of white caster sugar followed by five free-range eggs.
  14. 14In a mixing machine, add 250 grams of white caster sugar followed by five free-range eggs.
  15. 15In a mixing machine, add 250 grams of white caster sugar followed by five free-range eggs.
  16. 16Whisk the sugar and eggs for about five minutes until tripled in size and creamy.
  17. 17Whisk the sugar and eggs for about five minutes until tripled in size and creamy.
  18. 18Whisk the sugar and eggs for about five minutes until tripled in size and creamy.
  19. 19Butter a 25-centimeter baking tin and line the base with greaseproof paper.
  20. 20Butter a 25-centimeter baking tin and line the base with greaseproof paper.
  21. 21Butter a 25-centimeter baking tin and line the base with greaseproof paper.
  22. 22Add the melted chocolate mixture to the egg mixture in the bowl.
  23. 23Add the melted chocolate mixture to the egg mixture in the bowl.
  24. 24Add the melted chocolate mixture to the egg mixture in the bowl.
  25. 25Mix on a medium speed until combined and the color is amazing.
  26. 26Mix on a medium speed until combined and the color is amazing.
  27. 27Mix on a medium speed until combined and the color is amazing.
  28. 28Transport the mixture to the prepared baking tin.
  29. 29Transport the mixture to the prepared baking tin.
  30. 30Transport the mixture to the prepared baking tin.
  31. 31Place the tin in a tray and put it in a low oven at 120 degrees Celsius (250 Fahrenheit).
  32. 32Place the tin in a tray and put it in a low oven at 120 degrees Celsius (250 Fahrenheit).
  33. 33Place the tin in a tray and put it in a low oven at 120 degrees Celsius (250 Fahrenheit).
  34. 34Fill the tray about halfway with boiling water for a gentle bake.
  35. 35Fill the tray about halfway with boiling water for a gentle bake.
  36. 36Fill the tray about halfway with boiling water for a gentle bake.
  37. 37Cook for 40 minutes.
  38. 38Cook for 40 minutes.
  39. 39Cook for 40 minutes.
  40. 40Halve about 15 clementines.
  41. 41Halve about 15 clementines.
  42. 42Halve about 15 clementines.
  43. 43Squeeze the clementine juice into a pan through a sieve to remove bits.
  44. 44Squeeze the clementine juice into a pan through a sieve to remove bits.
  45. 45Squeeze the clementine juice into a pan through a sieve to remove bits.
  46. 46Reduce the clementine juice on a low heat for 20 minutes or until syrupy.
  47. 47Reduce the clementine juice on a low heat for 20 minutes or until syrupy.
  48. 48Reduce the clementine juice on a low heat for 20 minutes or until syrupy.
  49. 49Carefully remove the dessert from the oven.
  50. 50Carefully remove the dessert from the oven.
  51. 51Carefully remove the dessert from the oven.
  52. 52Let the torte cool down for an hour in the tin.
  53. 53Let the torte cool down for an hour in the tin.
  54. 54Let the torte cool down for an hour in the tin.
  55. 55Run a knife around the top part of the side of the cooled torte.
  56. 56Run a knife around the top part of the side of the cooled torte.
  57. 57Run a knife around the top part of the side of the cooled torte.
  58. 58Place a cake plate or board on top of the tin, hold confidently, twist, and shuffle to invert the torte.
  59. 59Place a cake plate or board on top of the tin, hold confidently, twist, and shuffle to invert the torte.
  60. 60Place a cake plate or board on top of the tin, hold confidently, twist, and shuffle to invert the torte.
  61. 61Serve a portion of the chocolate torte.
  62. 62Serve a portion of the chocolate torte.
  63. 63Serve a portion of the chocolate torte.
  64. 64Scatter some of the clementine syrup around the torte before serving.
  65. 65Scatter some of the clementine syrup around the torte before serving.
  66. 66Scatter some of the clementine syrup around the torte before serving.

Ingredients

  • 350 grams good quality chocolate (about 70% cocoa solids)
  • 350 grams good quality chocolate (about 70% cocoa solids)
  • 350 grams good quality chocolate (about 70% cocoa solids)
  • 250 grams good quality butter
  • 250 grams good quality butter
  • 250 grams good quality butter
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 250 grams white caster sugar
  • 250 grams white caster sugar
  • 250 grams white caster sugar
  • 5 free-range eggs
  • 5 free-range eggs
  • 5 free-range eggs
  • 15 clementine
  • 15 clementine
  • 15 clementine

Equipment

bowlpanmixing machinebaking tin (25 centimeters)greaseproof papertraysieveknifecake plate/board

Tips

  • Let the torte cool down for an hour in the tin for a divine silky texture.
  • Do not be tempted to lick, touch, or taste the clementine reduction when it's hot.
  • The torte is rich and dense, so you don't need a massive chunk.
Perfect Chocolate Pud | Clip Recipe