Ingredients:
1 1/2 Cup Dark Chocolate Chips
1 Cup + 1 Tbsp Butter
5 Large Eggs
1 Cup + 1 Tbsp Sugar
1 Tbsp Cocoa Powder
1 Tbsp Clementine Zest
1 Tbsp Coffee (brewed + cooled)
3/4 Cup Clementine Juice (about 15 clementines)
Over a double boiler, melt the choc. and butter. Make sure the double boiler is not touching the water or the choc. will scorch.
Whisk eggs & sugar until frothy and about tripled in size - about 3 minutes.
Heat oven to 250 degrees and grease a spring form pan and line the bottom with parchment paper.
Once the choc. mixture is completely melted and mixed with the butter, add in the cocoa powder, clementine zest and coffee and let cool about 5 minutes.
Pour chocolate mixture into the egg & sugar mixture and beat on med. speed until combined.
Pour the batter into the spring form pan and tap on the counter a few times to remove air bubbles.
Wrap bottom and sides of spring form pan in aluminum foil and place in center of a roasting pan. Place pan in oven and pour boiling water in roasting pan until it comes up about 1/2 way of the spring form pan.
Bake in oven 35 - 40 minutes or until almost set with a slight wobble in the center. NOTE: The center should wobble a little more than you think it should when you take it out. It will continue to set after it's taken out of the oven so err on the side of caution and remove it slightly before you think you should.
Let cool in the water bath for 1 hour.
While the torte is cooling, in a pan over med/high heat reduce the clementine juice till it's a thick syrup and coats the back of a spoon. This will take a while and the end result should be about 1/4 cup of juice.
After the torte has cooled 1 hour, take out of the water bath and gently remove the sides of the pan and let cool on the counter 1 more hour. Then place on serving tray (removing the parchment on the bottom).
Drizzle the clementine syrup over a slice of the choc. torte and serve with whipped cream and top with clementine zest.
This is a very rich dessert so the slices should be on the small size.
Enjoy. #cheftainment
