Jamie's Quick and Easy Christmas | Chocolate Torte

dark chocolate

🥗Healthier: cacao powder + coconut oil

💰Cheaper: chocolate chips

Cacao powder + coconut oil reduces sugar while maintaining flavor.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a subtle flavor.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds moisture and a unique sweetness.

cocoa powder

🥗Healthier: carob powder

💰Cheaper: unsweetened chocolate

Carob powder is lower in caffeine and adds a different flavor.

Bring a pan of water to a boil and turn it off.

Place 350 grams of chocolate in a bowl over the pan of hot water to melt.

Take out 25 grams of butter from 250 grams and use it to grease a 25 cm baking tin, lining the base with greaseproof paper.

Add the remaining 225 grams of butter to the chocolate and a pinch of salt, mixing every minute until melted.

In a mixing machine, whisk together 250 grams of white caster sugar and 5 eggs for about 5 minutes until tripled in size.

Add the melted chocolate mixture to the egg mixture and mix on medium speed until combined.

Pour the mixture into the prepared baking tin.

Place the tin in a tray and fill the tray halfway with boiling water.

Bake in a low oven at 120 degrees Celsius (250 Fahrenheit) for 40 minutes.

Juice 15 clementines and strain through a sieve into a pan.

Reduce the clementine juice on low heat for about 20 minutes until syrupy.

After 40 minutes, carefully remove the torte from the oven and let it cool in the tin for 1 hour.

Run a knife around the edges of the torte and carefully invert it onto a plate or board.

Serve a portion of the torte with the clementine syrup scattered around.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens