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sunday 18 February 2018  
Home > Chocolate Clementine Cake recipes
 
01.01.2003 -dessert - cake

Chocolate Clementine Cake

« The ideal seasonal dessert to serve in place of the time-honored Christmas Yule log. » 
Type Dessert - cake - chocolate  - clementines- chocolate cake
Level of difficulty medium
Preparation time Preparation: 40 min Cooking time: 40 min Standing: 24 hr (2 x 12 hr)
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Ingredients

Serves 4

  • 7 clementines with thin peels
  • 7 oz (200 g) caster sugar
  • 1 vanilla bean
  • 10 ½ oz (300 g) bitter couverture chocolate
  • 2 tbsp unsweetened cocoa powder
  • 5 fl oz (15 cl) thick cream
  • 1 hunk unsalted butter
  • 1 packet of dark chocolate shavings


Cooking utensils

  • Electric mixer or food processor
  • A hermetically sealable container (Tupperware-style)
  • Wooden toothpicks
  • Cake mold
  • Cooking brush

Preparation

Preparation the day before: Make the clementine confit:

  • In a casserole, bring 1 ¼ cups (30 cl) of water to a boil along with the sugar and vanilla bean (cut the bean in half lengthwise beforehand)
  • Poke holes in the clementines with a toothpick and drop them in the syrup
  • Cover the casserole, and let cook over very low heat for 40 minutes
  • Remove 3 clementines after cooking and put them in the mixer to make a sauce; keep the other clementines in the refrigerator for 12 hours in the sealable container


Preparation on day of cooking:

  • Melt the couverture chocolate in a bain-marie; slowly blend in the (warm) cream and sifted cocoa powder; beat the mixture while adding the ingredients to obtain a uniform consistency
  • Brush the cake mold a little melted butter
  • Drain the remaining clementines and remove the ends
  • Next, pour the cream into the bottom of the cake mold to a ¾ inch height, and let set 5 minutes in the refrigerator
  • At the end of the five minutes, place the clementines in the center of the mold (very close together), and cover them with the remaining chocolate cream
  • Place the mold in the refrigerator for 12 hours


Presentation:

  • Turn the cake out of the mold onto a serving dish; decorate with chocolate shavings
  • Serve in slices accompanied by a few spoonfuls of clementine sauce

Suggested drink or wines

Serve with a sweet cooked wine from Roussillon, such as a Chateau La Coste, for example.
 

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See Also :
Cake recipes  Cake recipes
Chocolate recipe  Chocolate recipe
Chocolate cake recipes  Chocolate cake recipes
Christmas and holiday recipes  Christmas and holiday recipes
Dark chocolate recipe  Dark chocolate recipe
Dessert recipes  Dessert recipes
Holiday recipes   Holiday recipes
Vanilla recipes  Vanilla recipes
 
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