Chocolate and Clementine Syrup Tort
December 1, 2021


  • 350g quality dark chocolate 
  • 250g unsalted butter 
  • 5 large free-range eggs
  • 250g white caster sugar
  • Pinch of salt
  • 200ml fresh clementine juice (or orange juice if you cant find it)


    1. Preheat the oven to 120°C/250°F/gas ¾. Melt the chocolate in a heatproof bowl with 225g of the butter and a pinch of salt over a pan of simmering water, stirring occasionally until smooth and glossy. Whisk the eggs and sugar in a freestanding mixer or with an electric mixer until light, fluffy and when it has roughly tripled in size.
    2. Grease a 25cm round cake tin all over with the remaining butter and line the base only with greaseproof paper. Remove the chocolate from the heat and leave it to stand for a couple of minutes, you don’t want this to cool too much. Pour it into the egg mixture. Whisk on a medium speed to combine, then pour into the prepared tin. Give the tin a few taps on the work surface to bring any air bubbles to the surface, then place the tin into a shallow roasting tray. Place the roasting tray in the oven, then carefully pour enough boiling kettle water into the tray to come halfway up the side of the cake tin. Slide the shelf back in and bake for 45 to 60 minutes until set but with a slight wobble.
    3. Squeeze the clementine juice through a sieve into a small pan and simmer over low heat for 20 minutes, or until syrupy enough to coat the back of a spoon. Carefully pour it into a bowl and leave it to cool. You can also shred or grate some of the orange zest on top for a pop of colour.