clementine-chocolate cake

Chocolate Clementine Cake with Chocolate Syrup
serves 8-10 people

340g bittersweet chocolate (70% cacao)
225g cup unsalted butter, diced
7 large eggs, separated
1 cup sugar
¾ cup plain all-purpose flour
2 tsp clementine zest
2 clementines, coarsely chopped*
3 tbsp orange blossom water (can be substituted with juice)
¼ tsp salt
whipped cream, to serve
Chocolate Syrup (recipe below)

Preheat oven to 180°C. Grease a 23cm springform pan and line the bottom with parchment paper or alternatively grease 8-10 individual metal moulds.
Melt chocolate and butter in a small heavy based saucepan over low heat until smooth. Set aside.
In a large bowl, beat egg yolks and ¾ cup of the sugar until thick and pale.
Add the melted chocolate mixture and continue to beat until well incorporated.
Fold in flour then the zest, chopped clementines and orange blossom water.

In a separate bowl, beat egg whites until they form soft peaks.
Add the salt and the sugar in small additions, beating until stiff peaks form.
Fold the egg whites into the chocolate mixture in three additions.

Pour batter into pan or moulds and bake for 40-45 minutes (for individual moulds) and 50-55 minutes for springform pan.
The top of the cake/s may crack slightly.
Remove from oven and cool for 10 minutes.
Remove sides of springform pan and place cake onto a serving plate.
If you are baking them in the individual moulds, invert moulds and the cakes should slide out easily.
Serve with chocolate syrup and a dollop of fresh whipped cream.

*after zesting clementines, use a knife to remove peel and white membrane from fruit and coarsely chopped peeled clementines.

Chocolate Syrup
makes up to 1¼ cups

100g bittersweet chocolate, chopped
¼ cup whipping cream
2 tbsp sugar
2 tbsp maple syrup
1 tbsp unsalted butter

Place all ingredients in a small saucepan and melt over low heat, stirring for about 5 minutes until smooth.
You may serve this sauce warm or at room temperature.

NOTE: This sauce can be stored in the refrigerator for up to 2 days and heated up when required.

devra's thought -- try combining this recipe with the techniques from the creme brulee-filled tea cake with an orange creme anglaise...