CHOCOLATE AND CLEMENTINE MARBLED LOAF WITH DARK CHOCOLATE GANACHE

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)