# Perfect Chocolate Pud

This is an amazing and super easy chocolate torte that is perfect for Christmas.

- Total time: 100 min
- Cuisine: British
- Category: Dessert
- Language: en

## 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

## Instructions

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

## Equipment

- bowl
- pan
- mixing machine
- baking tin (25 centimeters)
- greaseproof paper
- tray
- sieve
- knife
- cake 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.

## Source

- Original video: https://www.youtube.com/watch?v=MxzpGw0cmk4
- Recipe page: https://www.cliprecipe.com/recipe/6b322806-bb6a-4253-8f23-f345594a59cd
- Extracted: 2025-12-28

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt