Squidgy choco­late and man­darin cake

Irish Examiner - Weekend - - Food -

280g of dark choco­late, bro­ken into small even sized pieces 180g of but­ter, cut into small cubes 3 eggs 270g of golden caster su­gar 40g of coco pow­der 80g of plain flour the zest of 2 man­darins 100mls of cream Pre heat your oven to 180 de­grees and grease and line a 9 inch round tin.

Melt 180g of the choco­late and but­ter in a heavy based saucepan, over a low heat. Set aside the other choco­late for the ganache later. Place the saucepan to the side while you whisk the eggs.

Whisk the eggs and su­gar un­til dou­bled in vol­ume.

Com­bine the flour and coco pow­der. Fold the choco­late into the eggs, when com­bined fold in the flour and zest.

Scoop the bat­ter into the pre­pared tin and bake for 25 to 30 min­utes. You can not test this in the usual way with a skewer as you do not want to cen­tre to set com­pletely. Just make sure it is not wob­bling in the mid­dle and that a shiny layer has formed all over the top to the cake. Leave it to cool in the tin then dec­o­rate with choco­late ganache and some of the caramelised peel, sim­i­lar to that made in the first recipe.

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