Clementines are these beautiful sweet juicy winter fruits, with a unique refreshing flavor and a bright skin that has the soothing ability to remind us of sunny days. Combined with the rich, intense of dark chocolate tones, under the form of a delicate and comforting delicacy, this Chocolate Clementine Roll cake is your next culinary experience.
While clementines are largely in abundance on our kitchen countertops, this wonderful recipe is an opportunity to make the most of them before they lose their flavor and turn brown to the delight of your family and your guests.
Serves 8 people
4 eggs
4 tbsp granulated sugar
2 tbsp cocoa powder, unsweetened
1/2 cup all purpose flour
A pinch of salt
Confectioner Sugar
Zest of 3 clementines
4 clementines
4 tbsp sugar
2 tbsp water
2 tsp lemon juice, freshly squeeze
1 cup all purpose flour
1/2 + 1/4 cup almond flour
1/2 cup coconut sugar
1 tbsp cocoa powder, unsweetened
1/4 cup butter
1 tbsp honey
2 tbsp almond milk
1/2 cup heavy cream
1/2 cup mascarpone (cream cheese)
2 tbsp homemade clementine marmalade
Slices of 2 clementines devoid of membrane
1/2 cup heavy cream
2 tbsp confectioner sugar
1/2 cup mascarpone (cream cheese)
1 tbsp cocoa powder, unsweetened
Slices of 2 clementines devoid of membrane
Chocolate chips
Halved hazelnuts
Star chocolate cookies
1. Preheat oven to 320F (160C)
2. Rub a baking sheet thoroughly with butter and then cover the bottom and inner sides with a large piece of baking paper – press on the baking paper well. Then again, rub one more time with butter on the baking sheet (with the baking paper this time) thoroughly. Set aside.
3. Separate the eggs in two large mixing bowls.
4. Beat the egg whites semi-stiff with a pinch of salt, then gradually add 2 tbsp of granulated sugar and continue beating for 1-2 minutes until it ́s more firm.
5. Mix the egg yolks with 2 tbsp of granulated sugar using a whisk, then add the cocoa powder. Combine well.
6. Add the egg whites into the egg yolks. Mix in 3 additions with a silicone spatula so you have a fluffy batter.
7. Stir in the flour at the end, it’s easier and will ensure the batter stays fluffy and well combined.
8. Distribute the batter evenly on the baking sheet and finally tap the sheet several times so the batter spreads more evenly.
9. Bake for 10-12 minutes.
10. Meanwhile, lay out a clean tea towel on a worktop and sprinkle water on it so it becomes wet.
11. Once the sponge cake is out of the oven, sprinkle about a tablespoon of confectioner sugar. Turn the cake upside down on the tea towel along with the baking paper. Remove the baking paper from the sponge base. Then sprinkle the top of the sponge cake with a bit more confectioner sugar and roll the sponge cake up – from the shorter side together with the tea towel (rolling up is good for the elasticity). Set aside.
12. Zest 3 clementines. do not press on the fruit too hard or you might scrape off the bitter pith.
13. Peel 4 clementines and remove the webby membrane that sticks all the clementine slices together. It is important to remove as much membrane as possible to ensure your marmalade won’t be bitter.
14. In a small saucepan over medium heat, place the clementine slices (try to deconstruct them), clementine zest, sugar, water and lemon juice. Let it simmer for 5-10 minutes, not covered. Set aside and allow it to cool down.
15. Preheat oven at 350F (180C)
16. In a mixing bowl combine flour, almond flour, coconut sugar and cocoa powder
17. Add small cubes of butter and mix using your hands. We want to break the butter into tiny pieces coated with dry ingredients. The right consistency should look like wet sand.
18. Add honey and milk, and work the dough for a few seconds. The dough should come together quite easily.
19. Place the dough on a large sheet of baking paper.
20. Using a rolling pin, roll the dough to ¼ inch thickness (5mm). Cut about 6 star shapes using a cookie cutter. Transfer the baking paper with the star shaped cookies and the rest of the dough to a cookie sheet and refrigerate for 10 minutes.
21. Once dough has chilled, bake for 8-10 minutes at 350F (180C)
22. Allow cookies to cool on the baking sheet.
23. Sprinkle confectioner sugar on top of star cookies. Set aside.
24. Transfer the rest of the cooked dough into a food processor, and blend until texture of dry sand. Place it into a large baking dish. Set aside.
25. With an electric mixer, whip the heavy cream for 2-3 minutes until soft peaks form.
26. Add mascarpone, and beat until creamy and soft.
27. Using a spatula, gently incorporate the clementine marmalade into the Chantilly cream filling. Combine well.
28. Carefully unroll the cake and remove the towel on top. Spread the clementine cream filling evenly over the whole cake, leaving about 1/2 inch bare at the far end.
29. Arrange clementine slices along the top edge of the cake.
30. Gently roll up the cake. The outside of the cake should have a sticky texture
31. Roll the roll cake into the chocolate sand until all the outside of the cake is covered.
32. Whip the heavy cream with sugar for 2-3 minutes until soft peaks form.
33. Add mascarpone and cocoa powder, and beat until creamy and soft.
34. Spread the chocolate cream on top of the cake using a teaspoon.
35. Garnish with star chocolate cookies, clementine slices, chocolate chips and halved hazelnuts.
Cheers Xx
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