Well, the darling is Clementine, and the dessert is Chocolate Glazed Clementine Torte. You singing along with me now?
This torte is just perfect for January. Clementines are readily available and in season, and I’m sure a few of you still have some leftover from the bottom of your stocking. I thought I was getting a nice bath fizz ball from MELT, but noooo. A little clementine was waiting for me.
I’m not bitter though, and neither are clementines. This little sweet citrus treat is a cross between a sweet orange and a Chinese mandarin. They have no seeds and are easy to peel, making them a popular eating orange with the kiddos, myself included. Kid at heart counts, FYI. Who really can resist anything that is often referred to as a “Cutie,” anyway? Unless, of course, it feels beautiful and every one insists on calling it a cutie. Aww, I just want to pinch its cheeks.
The other great thing about this dessert is the torte factor. A torte is a cake made from eggs, sugar and, usually, ground nuts instead of flour. So, for the second recipe in a row, I give you gluten-free. I can hear the cheering from here. I have been on the search as of late for bakeries offering the best gluten-free treats, because I’m asked repeatedly, and I need to have the right answers.
Perhaps the next time Clay Fong is out reviewing he might just ask a certain Dessert Diva to come along. I’m just saying. That kind of research fits perfectly into my lifestyle, and I must give educated answers to my very educated readers. So all you “cuties” out there, prepare to make a delicious dessert and get ready for Boulder glutenfree bakery watch 2010. Now, follow the directions, put some love into it and invite me over when it’s done.
Before you start: Be sure to use whole almonds. You can replace the almonds in the recipe with almond flour. Clementines are readily available at most Boulder County grocery stores.
Chocolate Glazed Clementine Torte
1-1/2 cups ground almonds
6 clementines (peeled)
1 tsp. pure vanilla
1 cup brown sugar
1/4 tsp. salt
1/2 tsp. baking powder
1/2 cup semi-sweet chocolate chips
2 tbls. unsalted butter
1 tbls. corn syrup
Preheat oven to 350. Butter a 9-inch spring form pan. In a food processor, grind almonds until fine, place ground almonds in large bowl and set aside. In same food processor, combine the peeled clementines, eggs and vanilla until well-incorporated.
Combine brown sugar, salt and baking powder with ground almonds. Stir clementine mixture into almond mixture and combine well. Pour into prepared spring form pan and set on baking sheet. Bake for 50-55 minutes until cake sets and toothpick inserted in center comes out clean. Let torte cool completely one hour before serving.
Combine chocolate chips, butter and corn syrup in double boiler and melt slowly, stirring constantly.
Unlock spring form pan and place on serving platter. Pour glaze over top of torte, let set at least an hour. Cut into slices and serve. Enjoy!
Note: if you have an extra clementine, zest the peel onto the set glaze for garnish. This torte is great made the night before and then glazed an hour or so before serving.
You can watch the Dessert Diva every Monday at 8:35 a.m. on Channel 2. To contact Danette at the station, visit 2thedeuce.com, and click on Daybreak on the Deuce. To chat and/or send comments and suggestions, write to firstname.lastname@example.org.