Name: Chocolate and clementine torte
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 10
Ingredients: 3 clementines 1 zested to finish; 200g dark chocolate; 125g golden caster sugar; 100g ground almonds; 2 tbsp cocoa powder plus a little extra for dusting; 3 eggs separated; ½ tsp baking powder; 300ml double cream; 2 tbsp icing sugar; 1 tbsp Cointreau or Grand Marnier; 1 clementine juiced to make 1 tbsp

A chocolate and clementine torte on a cake stand with one slice taken out of it

3 clementines
1 zested to finish
200g dark chocolate
125g golden caster sugar
100g ground almonds
2 tbsp cocoa powder
plus a little extra for dusting
3 eggs
separated
½ tsp baking powder

BOOZY CREAM

300ml double cream
2 tbsp icing sugar
1 tbsp Cointreau or Grand Marnier
1 clementine
juiced to make 1 tbsp

Method

step 1
Put 3 clementines in a microwave-proof bowl. Add 200ml of water, cover and microwave on high for 15 mins, turning halfway through (or simmer for 30 mins in a small covered pan). Leave to cool, still covered. Melt the chocolate in short blasts in the microwave.
step 2
Heat the oven to 180C/160C fan/gas 4. Line the base of a 23cm round springform tin with baking paper. Cut the clementines in half horizontally and remove any pips. Put in a food processor or liquidiser with 5 tbsp of the juice left in the bowl and blitz to a smooth purée. Tip into a bowl then add the melted chocolate, sugar, almonds, cocoa, egg yolks and baking powder, and mix thoroughly.
step 3
Beat the egg whites until stiff but not dry, and fold into the chocolate mixture. Spoon into the lined tin. Put the tin on a baking sheet, then in the oven. Bake for 40 mins until risen and cracked a little on the surface. Cool completely in the tin, then sit on a plate and give it a very light dusting of cocoa powder. Sprinkle over some zest.
step 4
To make the cream, whisk together all the ingredients to soft peaks. Serve a dollop with a slice of cake.