CHOCOLATE AND CLEMENTINE MARBLED LOAF WITH DARK CHOC GANACHE

(You can substitute the clementines with oranges)

(Makes 1 loaf)

200 g   butter at room temperature

150 g   NATURA GOLDEN CASTOR SUGAR

3          clementines, zested

3          eggs

150 g   ground almonds

150 g   cake flour

10 ml   baking powder

            pinch of salt

100 ml clementine juice

45 ml   cacao powder, sifted

CLEMENTINE SYRUP

200 ml clementine juice

80 g     NATURA GOLDEN CASTOR SUGAR    

GANACHE

150 g   dark chocolate, chopped

90 g     butter

15 ml   honey

METHOD:

  • Preheat the oven to 160°C and grease and line a tea loaf pan with baking paper
  • Cream together the butter, sugar and clementine zest until light and airy.
  • Add the eggs one at a time and beat well after every addition
  • Sieve together the flour, ground almonds, baking powder and the salt
  • Add the sifted dry ingredients and the clementine juice to the creamed butter mixture and mix together to make a smooth batter.Do not over mix
  • Divide the batter in half and add the sifted cacao to the one half.If needed – add a little clementine juice to the batter
  • Spoon dollops of each cake batter into the prepared loaf pan, alternating the flavours to give a marbled effect.Lastly use a knife to swirl the batter.
  • Bake in the oven for about 45 minutes or until a skewer inserted comes out clean
  • TO MAKE THE SYRUP:Combine the juice and sugar in a small saucepan on medium heat and allow the syrup to boil for 5 minutes.
  • Pour the hot syrup over the loaf as soon as it comes out of the oven.Leave to cool completely before removing the loaf from the pan.
  • TO MAKE THE GANACHE: Mix all the ganache ingredients together in a microwave-safe bowl and heat in the microwave on a low heat setting until melted. Stir the mixture every 30 seconds to prevent burning.
  • Spread the ganache over the top of the cooled loaf.
  • Garnish with chocolate balls, dusted cacao and some clementine preserve (optional)

 

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