Christmas chocolate cake

Name: Christmas chocolate cake
Cook time: 50 min
Total time: 50 min
Yield: 6
Ingredients: 7-10 Tbsp fat + flour for the moulds; 100 g Fine dark chocolate; 7-10 Tbsp (about 70 % cocoa); 100 g Mocha chocolate; 100 g Butter; 3 eggs + 2 egg yolks (Gr. M); 75 g Sugar; 25 g Flour; 30 g Pistachio kernels; 3 Tangerines; 3-4 Tbsp liquid honey; 2-3 TABLESPOONS Orange liqueur; 7-10 Tbsp sugar beads and; 7-10 Tbsp Icing sugar

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 6

7-10 Tbsp fat + flour for the moulds
100 g Fine dark chocolate
7-10 Tbsp (about 70 % cocoa)
100 g Mocha chocolate
100 g Butter
3 eggs + 2 egg yolks (Gr. M)
75 g Sugar
25 g Flour
30 g Pistachio kernels
3 Tangerines
3-4 Tbsp liquid honey
2-3 TABLESPOONS Orange liqueur
7-10 Tbsp sugar beads and
7-10 Tbsp Icing sugar

Directions

1
Grease six ovenproof cups or metal moulds (each containing 150-200 ml) and dust with flour. Put them in a cold place.
2
Break all the chocolate into pieces and melt in a pot with butter. Beat the eggs, egg yolks and sugar with the whisk of the hand mixer for 5-8 minutes until thick and creamy. Slowly stir in liquid chocolate.
3
Fold in flour. Spread the chocolate mixture into the cups and chill for about 1 hour.
4
Chop the pistachios. Peel and slice the mandarins. Mix honey and liqueur. Mix with pistachios and mandarins.
5
Bake the chocolate cakes in the preheated oven (electric oven: 200 °C/circulating air: 175 °C/gas: level 3)for 12-15 minutes. Allow to rest briefly in the moulds, then turn out onto dessert plates. Arrange with mandarins and sprinkle with sugar pearls and icing sugar.