Chocolate Clementine Cake

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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

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