If you have ever wanted to eat five truffles, but didn’t because you were embarrassed because clearly everyone else at the table was only going to order one and then nibble on half, this cake is for you.
This situation, which of course has never happened to me, is easily remedied by a cake so chocolately and dense, you might as well just skip your breakfast Nutella in anticipation. I made a similar torte ages and years ago, but it was a flourless version. This cake, while nearly flourless, will not make your GF friends happy, so keep that in mind. It made my dinner party friends happy, in lieu of these chocolate creme pot fails.
GUYS IT’S CITRUS SEASON TAKE ADVANTAGE. The flavor is delicate and perfect.
And correct me if I’m wrong, but there is never a season when it is not chocolate season. In my life, at least. And if it’s true in my life, it must be true in yours. Truth is truth, yeah? Yes.
For decoration, I just cut up some strips of parchment and layered them in a criss-cross pattern to create the diamond effect with powdered sugar you see below. If you wanted to be really cool, you could do this part not on the serving plate, so that your powdered sugar looks clean. Whatever. Rustic elegance?
Classically bad cutting skills. But who says a cake slice needs to look super sharp to make you gleek? I certainly didn’t. P.S. My mouth waters.
This one looks a bit better.
My mouth still waters,
Chocolate Clementine Marquise
Adapted from Greatest-Ever Chocolate Cookbook by Christines McFadden & France
Scant 1 cup (200 grams, 7 ounces) white sugar or caster sugar
4 tablespoons (60 mL) fresh clementine (or orange) juice
12 ounces (350 grams) dark chocolate or bittersweet chocolate (I used semisweet)
1 cup (2 sticks, 8 ounces, 225 grams) unsalted butter, cubed
finely grated rind of two clementines (or oranges)
3 tablespoons (45 mL) all-purpose flour
icing sugar and pared strips of clementine (or orange) rind , to decorate
Preheat the oven to 350 degrees F (180 degrees C). Grease a 9 inch x 2 1/2 inch (23 centimeter) round cake tin with non-stick spray, and line the base with parchment.
Place 1/2 cup (115 grams, 4 ounces) sugar in a large saucepan. Add the clementine juice, and stir over low heat until the sugar has dissolved completely. Remove from the the heat, and stir in the chocolate until melted. Add the butter, cube, by cube, until melted.
Whisk the eggs with the remaining sugar in a large bowl until pale and very thick. I was kind of weak, so it might be better to do this with an electric mixer. Add the grated clementine rind. Using a metal spoon, fold the chocolate mixture lightly and evenly into the egg mixture. Sift the flour over the top, and fold in evenly.
Scrape the mixture into the prepared pan, and place the pan into a roasting tin. Transfer the tin to the oven, then pour hot water into the roasting pan sot that it reaches halfway up the sides of the cake pan.
Bake for about 1 hour or until the cake is firm to the touch. Remove the cake pan from the roasting pan, and let cool for 15-20 minutes. Carefully run a sharp knife around the edges of the cake, then turn out onto a serving plate and let cool completely. Chill. Before serving, dust with icing sugar, and garnish with strips of clementine rind.
The cookbook says this serves 8, but I would say it serves closer to 12. Real rich.