The CHOCOLATE AND CLEMENTINE CAKE, easy to make, very soft, fragrant and utterly delicious, is the right dessert to brighten even a cold winter day. It can indeed win the hearts of children who love chocolate, but also those looking for delicate aromas, like those released by this delightful citrus.
This cake is ideal to serve at the end of a meal to finish on a high note, perhaps accompanied by a soft custard, or to complement an afternoon tea with friends, but it also makes a fine appearance served for the whole family’s breakfast to start the day with energy and good spirits. Making it is really simple, especially if you follow the photo-recipe I propose below, which clarifies every step up to the final result that, I’m sure, will give you great satisfaction.
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- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Portions: 6-8 servings
- Cooking methods: Bain-marie, Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 460.50 (Kcal)
- Carbohydrates 38.35 (g) of which sugars 20.92 (g)
- Proteins 9.86 (g)
- Fat 30.37 (g) of which saturated 9.18 (g)of which unsaturated 12.27 (g)
- Fibers 6.20 (g)
- Sodium 40.25 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3 eggs (medium, at room temperature)
- 1/2 cup + 2 tbsp (about 120 g) granulated sugar
- 5.3 oz (about 150 g) dark chocolate
- 1/4 cup (4 tbsp / about 60 g) sunflower seed oil
- 3 clementines, fresh
- 3/4 cup + 1 tbsp (about 100 g) all-purpose flour
- 1 cup (about 100 g) almond flour
- 2 tsp (8 g) baking powder
- as needed powdered sugar
- as needed dark chocolate (in shavings)
- 1 clementine, fresh
YOU’LL NEED FOR THE CHOCOLATE AND CLEMENTINE CAKE
- 1 Pan
- 1 Bowl
- 1 Citrus juicer
- 1 Small bowl
- 1 Sieve
PREPARATION OF THE CHOCOLATE AND CLEMENTINE CAKE
To prepare the CHOCOLATE AND CLEMENTINE CAKE, first beat the eggs (at room temperature) with the sugar until you obtain a light and frothy mixture.
Melt the dark chocolate in a bain-marie or in the microwave. Add the sunflower seed oil, the juice of the clementines, the grated zest of one clementine, and mix until smooth and homogeneous.Pour the chocolate mixture into the eggs and sugar mixture, and mix well.
Finally, fold in the flours sifted with the baking powder and the almond flour. You can make almond flour yourself by toasting the nuts and, once cooled, blending them very finely.
Pour the resulting batter into a 8 in (20 cm) diameter pan, buttered and floured or lined with parchment paper.Bake in a preheated conventional oven (not fan) at 356°F for about 40 minutes. To check for doneness I recommend performing the classic toothpick test: once inserted into the center of the cake it should come out dry.
After baking, remove the chocolate and clementine cake from the oven and let it cool.
Unmold and dust with powdered sugar, then decorate with clementine segments and coarsely chopped dark chocolate.
