Chocolate-mandarin cake recipe

Ingrédients

• Mandarin marmalade: 45 g whole untreated mandarin
• Mandarin marmalade: 24 g granulated sugar
• Cake batter: 11 g chestnut puree
• Cake batter: 16 g chestnut paste
• Cake batter: 70 g butter
• Cake batter: 61 g icing sugar
• Cake batter: 1 whole egg
• Cake batter: 43 g mandarin marmalade
• Cake batter: 2 g baking powder
• Cake batter: 1 g salt
• Cake batter: 100 g flour
• Cake batter: 90 g candied chestnut pieces
• Mandarin syrup: 13 g mandarin marmalade
• Mandarin syrup: 24 g sugar
• Mandarin syrup: 74 g water

Matériel

• Saucepan
• Deep pan
• Parchment paper
• Knife
• Blender

Préparation

1. Marmalade
   Blanch the mandarin in boiling water to remove its bitterness. Then cut it into cubes and cook with the sugar until a marmalade has formed. Blend and keep refrigerated.
2. Cake
   Cream the butter and icing sugar together, add the egg, then the paste and the chestnut purée. Next, fold in the marmalade, followed by the previously sifted mixture of flour, baking powder and salt. Finish by adding the pieces of candied chestnuts.
   
   
   Pour into a tall mould lined with baking paper or greased and floured. Bake for 5 minutes at 200°C, then reduce the oven temperature to 150°C and bake for 45 minutes. Check that it is cooked using a knife.
3. Syrup
   Heat all the ingredients in a saucepan until boiling. Allow to cool, then soak the warm cake.
   
   
   And enjoy!