Chocolate Mudcake with Mandarins in Syrup

makes 6 servings

WHAT YOU NEED

Mudcake

• ¾ cup + 4 tablespoons caster sugar
• 100g dark chocolate, finely chopped
• 60ml Cointreau or other orange liqueur
• 2 egg yolks
• 1 teaspoon mandarin zest, finely grated
• 60g Dutch-process cocoa
• 40g plain flour
• 4 egg whites

Mandarins

• ¾ cup caster sugar
• ½ cup water
• 30ml Cointreau or other orange liqueur
• 2 mandarins, peeled and segmented

HOW TO MAKE

1. Preheat the oven to 160°C (320°F). Combine sugar, chocolate, liqueur and ¼ cup water in a heatproof bowl placed over a pot of simmering water, stirring occasionally until smooth. Remove from the heat, add egg yolks and zest and mix to combine, then fold in cocoa and flour.
2. Whisk egg-whites and an electric mixer until soft peaks form. Add 4 tablespoons of caster sugar and whisk to combine. Fold through chocolate mixture. Place 6 buttered ring moulds or ramekins on a baking tray and divide the mixture among them.
3. Bake for 12-15 minutes or until risen and firm to the touch, remove from the oven and cool in rings.
4. Meanwhile combine ¾ cup caster sugar with orange liqueur and water in a saucepan and stir over low-medium heat until sugar dissolves. Add mandarin segments and simmer for 20 minutes until segments are translucent. Cool in syrup.
5. To serve, unmould cakes and serve with mandarin segments and ice cream.