Mandarin chocolate cake

Serves 8-10


250g quality dark chocolate
250g unsalted butter, diced
6 eggs, separated
1tbsp mandarin zest
115g caster sugar
3 tbsp plain flour
25g almond meal
a pinch of salt


  1. Preheat the oven to 190°C and line a 23cm spring form pan with baking paper.Place the chocolate and butter in a bowl over a saucepan of simmering water and stir until just melted. Remove from the heat and set aside.

  2. Place the egg yolk, mandarin zest and sugar in a bowl and mix until combined.Gradually add the melted chocolate-butter, stirring.Mix in the flour, almond meal and salt.

  3. In a clean, dry bowl, whip the egg whites until stiff and fold gently into the chocolate mixture until barely combined.Pour the batter into the prepared pan and bake for 35 minutes. The cake might look wet in the centre, but don’t worry, it’ll firm up while cooling.Allow to cool completely in the tin and transfer to a serving platter.Serve with mandarin slices.


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