Nigella's Clementine Cake, the chocolate version--wow.
- heidipie Jan 4, 2008 08:55 PM
The recipe was just sitting there, minding its own business, in her book "Feast." Just about exactly the same as the original recipe, which is well-loved on this board (do a search for it and see), with the addition of 1/2 cup of cocoa and some leavening. I upped the cocoa just a little bit (1/3 cup rather than 1/4 cup for a half-recipe). It is dynamite! Comes out wet and black as night and slices cleanly, with the bitterness of the citrus rind singing harmony with the almost tannic quality of the Valrhona cocoa. Less sweet and cloying than the original, and even the texture was improved by the cocoa. This is a very close approximation of my childhood favorite ice cream, Baskin-Robbins Mandarin Chocolate Sherbet, in cake form. Let me know what you think!
Mandarin Chocolate sherbet was my childhood favorite, too! I simply must try this cake. And it's almost clementine season in North America, too.
But I daren't get another cookbook, even from the library (my cookbooks are already piled to the ceiling). I found a link to another cocoa-clementine cake - is this version close?
I also loved and still crave Mandarin Chocolate Sherbet...I even called Baskin and Robbins to ask for it to be reinstated!
Thanks for the recipe!!
OMG! Thanks! I make this cake every year at the holidays and grate dark chocolate on top, but never thought to add the chocolate into the cake itself. Sounds yummmy.
Thanks so much for posting this, heidipie - I made the chocolate version this weekend and am in love. Super simple, delicious, grown-up flavors, better and better days later. Wonderful with very lightly sweetened whipped cream.