Chocolate and mandarin cake

Recipe by:

This decadent, rich dark chocolate cake is elevated with citrus flavour for an indulgent late-night dessert

Chocolate and mandarin cake

SERVES

8

PEOPLE

PREP TIME

15

MINUTES

COOKING TIME

25

MINUTES

CUISINE

COURSE

Baking

Method

  1. Preheat your oven to 180°C and grease and line a 9 inch round tin.

  2. Melt 180g of the chocolate and butter in a heavy based saucepan, over a low heat. Set aside the other chocolate for the ganache later. Place the saucepan to the side while you whisk the eggs.

  3. Whisk the eggs and sugar until doubled in volume.

  4. Combine the flour and cocoa powder.

  5. Fold the chocolate into the eggs, when combined fold in the flour and zest.

  6. Scoop the batter into the prepared tin and bake for 25-30 minutes. You can not test this in the usual way with a skewer as you do not want to centre to set completely. Just make sure it is not wobbling in the middle and that a shiny layer has formed all over the top to the cake. Leave it to cool in the tin then decorate with chocolate ganache and some of the caramelised peel, similar to that made in the first recipe.

Ingredients

  • 280g dark chocolate, broken into small even sized pieces

  • 180g butter, cut into small cubes

  • 3 eggs

  • 270g golden caster sugar

  • 40g cocoa powder

  • 80g plain flour

  • zest of 2 mandarins

  • 100ml cream

Method

  1. Preheat your oven to 180°C and grease and line a 9 inch round tin.

  2. Melt 180g of the chocolate and butter in a heavy based saucepan, over a low heat. Set aside the other chocolate for the ganache later. Place the saucepan to the side while you whisk the eggs.

  3. Whisk the eggs and sugar until doubled in volume.

  4. Combine the flour and cocoa powder.

  5. Fold the chocolate into the eggs, when combined fold in the flour and zest.

  6. Scoop the batter into the prepared tin and bake for 25-30 minutes. You can not test this in the usual way with a skewer as you do not want to centre to set completely. Just make sure it is not wobbling in the middle and that a shiny layer has formed all over the top to the cake. Leave it to cool in the tin then decorate with chocolate ganache and some of the caramelised peel, similar to that made in the first recipe.