Clementine Chocolate Torte

Makes 8–10 servings

Introduction

This Clementine Chocolate Torte is a beautifully moist and aromatic dessert that combines the natural sweetness and brightness of whole simmered clementines with the richness of almond flour and a luscious chocolate pudding buttercream. The result is a tender, gluten-free cake layered with a silky, chocolatey filling that melts in your mouth. It’s even better the next day, making it a perfect make-ahead dessert for special occasions or whenever you want something truly indulgent.

Ingredients

For the Cake

• 1 pound (450 g) organic clementines  (about 4–6) or oranges can do the job as well
• 6 large eggs, room temperature
• 1 teaspoon pure vanilla extract
• 1 cup coconut sugar (or regular sugar)
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 2½ cups (250 g) almond flour (finely ground almonds)

For the Chocolate Filling

• 2 cups milk (coconut milk works well)
• 2 packets vanilla pudding mix (cook & serve type)
• ¼ cup cocoa powder
• 1 cup coconut sugar (or regular sugar)
• 1½ cups butter, room temperature
• ½ cup milk (for mixing pudding and cocoa)
• 100 g dark chocolate, melted and cooled slightly

Instructions

Step 1: Prepare the Clementines

1. Soak the clementines / oranges in a pot with cold water and 2 tablespoons of baking soda for 20 min.
2. After that washed them and place the whole clementines in a saucepan and cover with cold water.
3. Bring to a boil, then reduce heat and simmer for about 2 hours, until very soft.
4. Drain and allow them to cool completely (this can be done a day ahead).

Step 2: Make the Cake Batter

1. Preheat oven to 375°F (190°C).
2. Grease and line a 9-inch (23 cm) springform pan or a large rectangular baking tray.
3. Cut the cooled clementines into chunks, remove seeds, and blend (skins included) in a food processor until smooth.
4. Add eggs and vanilla extract; process until fully combined.
5. In a separate bowl, whisk together sugar, baking powder, salt, and almond flour.
6. Stir the clementine mixture into the dry ingredients until well combined.
7. Pour batter into the prepared pan.

Step 3: Bake

• Bake for 45–60 minutes, or until a toothpick inserted in the center comes out clean.
• If the top browns too quickly, cover loosely with foil.
• Cool completely before removing from the pan.

Step 4: Prepare the Chocolate Filling

1. In a bowl, mix pudding powder and cocoa with ½ cup milk until smooth.
2. In a saucepan, heat the remaining 2 cups milk with sugar until hot.
3. Add the pudding mixture and cook, stirring constantly, until thick.
4. Remove from heat and let cool completely.
5. In a separate bowl, beat butter until light and fluffy.
6. Add melted (slightly cooled) chocolate and mix well.
7. Gradually add the cooled pudding mixture into the butter, mixing continuously.
8. Beat for about 5 minutes until smooth and creamy.

Step 5: Assemble the Cake

Option 1: Single Layer (Round Cake)

• Simply cool the cake and serve it with  whipped cream and fresh fruit.

Option 2: Layered Cake (Rectangular Cake)

1. Slice the cake horizontally into 3 equal layers.
2. Divide the filling into 3 portions.
3. Spread filling between each layer, stacking as you go.
4. Finish the top with filling or optionally cover with chocolate ganache.

Serving Tips

• Let the cake rest overnight for best flavour and texture.
• Serve with whipped cream, fresh fruit, or chopped nuts.