Dessert

Tangy Chocolate Cake

In this recipe, sweet juicy clementines are paired with dark chocolate. This perfect fusion of flavours makes it the perfect dessert. The chocolate and clementines cake will make an ordinary weekend feel a little brighter.

1.5 hours
4 servings

Ingredients

  • - 2 sliced clementine’s
  • - fresh mint leaves
  • - 2 dl English cream (custard sauce)
  • FOR THE CHOCOLATE CAKE
  • - 200 g dark chocolate
  • - 1 jar Belberry Clementine & Chocolate Fondue
  • - 50 butter
  • - 150 g cane sugar (or granulated sugar)
  • - 6 eggs
  • - 80 g flour
1
For the cake: preheat your oven at 180 °C while you melt the chocolate, the butter and the Belberry Fondue together.
2
Separate the egg yolks and egg whites in two bowls. Whisk the egg whites until stiff.
3
Add the sugar to the egg yolk and whisk till you have a pale yellow mixture. Then sieve the flour over it and stir together.
4
Once the pastry is smooth, add the molten chocolate, stir well and at the very end, add the stiff egg whites.
5
Grease the tin with fat and pour the cake batter in it. Bake for 25 to 30 minutes, insert a skewer in the centre in order to check. If it is reasonably clean, remove the cake from the oven.
6
Leave to cool completely in the tin and unmould.
7
PRESENTATION
Serve a slice of chocolate cake and pour a spoonful custard sauce on the plate circling the pastry. Finish with clementine’s wedges and zest, add some fresh mint leaves and sprinkle a few drops of Belberry Chocolate Fondue.
8
OTHER SUGGESTIONS
Replace the "Clementine & Chocolate Fondue" by "Raspberry & Chocolate Fondue" and the clementines by 250g raspberries.
 
Enjoy!

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