Squidgy chocolate and mandarin cake
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.