Chocolate & clementine fondant cake
Serves 8
Easy
Prep:
Cook:
plus cooling and standing
Try this sharing take on chocolate fondant spiked with seasonal citrus for some festive indulgence. It's a great dessert to end a Christmas menu
Skip to ingredients
- 200g butterplus extra for the tin
- 100g dark chocolate(70% cocoa solids)
- 325g caster sugar
- 3 clementineszested, plus extra to serve (optional)
- 4 eggs
- 1 tsp vanilla bean paste
- 175g plain flour
- 50g cocoa powderplus extra for dusting
- crème fraîcheto serve
Nutrition: Per serving
- kcal563
- fat30g
- saturates18g
- carbs63g
- sugars44g
- fibre4g
- protein8g
- salt0.57g
Method
step 1
Heat the oven to 180C/160C fan/gas 4. Lightly butter a 20cm round, loose-bottomed cake tin and line with baking parchment.
step 2
Melt the butter and chocolate in a bowl set over a pan of simmering water, ensuring the bowl doesn’t touch the water, or in short bursts in the microwave, stirring between each burst. Set aside to cool to room temperature.
step 3
Tip the sugar into a large bowl and rub in the clementine zest until combined and the sugar has turned a light shade of orange.
step 4
Add the eggs and vanilla to the sugar and beat using an electric whisk until very pale and fluffy. This will take around 5 mins.
step 5
Sift in the flour, cocoa and a large pinch of salt and whisk to combine. Pour in the cooled chocolate and butter and whisk until just combined. Scrape into the prepared tin. Will keep chilled for up to two days.
step 6
Bake for 35 mins (or 40 mins from chilled), until a firm crust has formed on top. Leave to stand for at least 45 mins, before removing from the tin and dusting with a little extra cocoa. Serve with crème fraîche and a sprinkling of clementine zest, if you like.
