Perfect Chocolate Pud
Directions
- 1Place 350 grams of good quality chocolate into a bowl that is sitting over a pan of boiled and turned off water to melt.
- 2Take out about 25 grams of butter and put it into the baking tin.
- 3Add the remaining 225 grams of butter to the chocolate along with a pinch of salt.
- 4Mix the butter and chocolate every minute until melted.
- 5In a mixing machine, add 250 grams of white caster sugar followed by five free-range eggs.
- 6Whisk the sugar and eggs for about five minutes until tripled in size and creamy.
- 7Butter a 25-centimeter baking tin and line the base with greaseproof paper.
- 8Add the melted chocolate mixture to the egg mixture in the bowl.
- 9Mix on a medium speed until combined and the color is amazing.
- 10Transport the mixture to the prepared baking tin.
- 11Place the tin in a tray and put it in a low oven at 120 degrees Celsius (250 Fahrenheit).
- 12Fill the tray about halfway with boiling water for a gentle bake.
- 13Cook for 40 minutes.
- 14Halve about 15 clementines.
- 15Squeeze the clementine juice into a pan through a sieve to remove bits.
- 16Reduce the clementine juice on a low heat for 20 minutes or until syrupy.
- 17Carefully remove the dessert from the oven.
- 18Let the torte cool down for an hour in the tin.
- 19Run a knife around the top part of the side of the cooled torte.
- 20Place a cake plate or board on top of the tin, hold confidently, twist, and shuffle to invert the torte.
- 21Serve a portion of the chocolate torte.
- 22Scatter some of the clementine syrup around the torte before serving.
Ingredients
- 350 grams good quality chocolate (about 70% cocoa solids)
- 250 grams good quality butter
- 1 pinch salt
- 250 grams white caster sugar
- 5 free-range eggs
- 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.
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