Method

• 1.
  To remove the bitterness from the mandarin peel, place whole mandarins in a saucepan and cover with cold water. Bring to the boil over high heat. Drain and repeat.
• 2.
  Place mandarins back into the pan and cover with water. Bring to the boil then reduce heat to medium-low. Place a plate on top of the mandarins and simmer for 30-35 minutes until fruit is very tender. Drain and set aside to cool completely.
• 3.
  Meanwhile, preheat oven to 160°C. Grease a 20cm round cake pan and line base and side with 2 layers of baking paper, greasing between layers so they stick together (this stops the side of the cake colouring too much).

• 4.
  Place chocolate and butter in a heatproof bowl over a saucepan of gently simmering water (don’t let the bowl touch the water) and stir until smooth. Cool for 10 minutes (the mixture might split, but will come back together with the other ingredients). Place cooled mandarins in a food processor and whiz until finely chopped.
• 5.
  Place the remaining ingredients in a large bowl then add cooled chocolate mixture and mandarin puree. Using a large whisk or spatula, mix until smooth then pour into the prepared pan. Bake for 1 hour or until edges are set (centre will still be wobbly). Loosely cover with foil and bake for a further 25 minutes or until a skewer inserted into the centre comes out clean with a few moist crumbs. Stand in the pan for 30 minutes. Turn the cake out and then carefully place it back in the pan upside down.
• 6.
  Meanwhile, for the mandarin syrup, place the mandarin juice, sugar and 1/2 cup (125ml) water in a small saucepan over low heat and stir until sugar dissolves. Increase heat to high and boil for 4-5 minutes until thickened slightly.
• 7.
  Using a skewer, poke holes into the cake and pour over the syrup. Set aside for 2-3 hours until the syrup has partially been absorbed by the cake. Carefully turn out onto a serving platter and serve with cream alongside.