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Ingredients
- 7 clementines with thin peels
- 7 ounce (200 g) caster sugar
- 1 vanilla bean
- 10 ½ ounce (300 g) bitter couverture chocolate
- 2 tbsp unsweetened cocoa pwdr
- 5 fl ounce (15 cl) thick cream
- 1 hunk unsalted butter
- 1 packet of dark chocolate shavings
- Electric mixer or possibly food processor
- A hermetically sealable container (Tupperware-style)
- Wooden toothpicks
- Cake mold
- Cooking brush
Directions
- In a casserole, bring 1 ¼ c. (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 min
- Remove 3 clementines after cooking and put them in the mixer to make a sauce; keep the other clementines in the refrigerator for 12 hrs in the sealable container
- Heat the couverture chocolate in a bain-marie; slowly blend in the (hot) cream and sifted cocoa pwdr; beat the mix 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 min in the refrigerator
- At the end of the five min, 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 hrs
- 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 102g | |
| Recipe makes 4 servings | |
| Calories 57 | |
| Calories from Fat 4 | 7% |
| Total Fat 0.4g | 1% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1mg | 0% |
| Potassium 176mg | 5% |
| Total Carbs 13.49g | 4% |
| Dietary Fiber 2.2g | 7% |
| Sugars 9.15g | 6% |
| Protein 1.35g | 2% |
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