Chocolate and mandarin cake
This decadent, rich dark chocolate cake is elevated with citrus flavour for an indulgent late-night dessert
SERVES
8
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
25
MINUTES
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
Preheat your oven to 180Ā°C and grease and line a 9 inch round tin.
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.
Whisk the eggs and sugar until doubled in volume.
Combine the flour and cocoa powder.
Fold the chocolate into the eggs, when combined fold in the flour and zest.
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.
