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Receta Chocolate Clementine Cake

by CookEatShare Cookbook

Ingredientes

7 clementines with thin peels 7 ounce (200 g) caster sugar 1 vanilla bean 10 ½ ounce (300 g) bitter couverture chocolate 2 tbsp unsweetened cocoa pwdr 5 fl ounce (15 cl) thick cream 1 hunk unsalted butter

1 packet of dark chocolate shavings Electric mixer or possibly food processor A hermetically sealable container (Tupperware-style) Wooden toothpicks Cake mold Cooking brush

Direcciones

1. In a casserole, bring 1 ¼ c. (30 cl) of water to a boil along with the sugar and vanilla bean (cut the bean in half lengthwise beforehand)
2. Poke holes in the clementines with a toothpick and drop them in the syrup
3. Cover the casserole, and let cook over very low heat for 40 min
4. Remove 3 clementines after cooking and put them in the mixer to make a sauce; keep the other clementines in the refrigerator for 12 hrs in the sealable container
5. Heat the couverture chocolate in a bain-marie; slowly blend in the (hot) cream and sifted cocoa pwdr; beat the mix while adding the ingredients to obtain a uniform consistency
6. Brush the cake mold a little melted butter
7. Drain the remaining clementines and remove the ends
8. Next, pour the cream into the bottom of the cake mold to a ¾ inch height, and let set 5 min in the refrigerator
9. At the end of the five min, place the clementines in the center of the mold (very close together), and cover them with the remaining chocolate cream
10. Place the mold in the refrigerator for 12 hrs
11. Turn the cake out of the mold onto a serving dish; decorate with chocolate shavings
12. Serve in slices accompanied by a few spoonfuls of clementine sauce

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