Nutrition: per serving (10)
Put 3 clementines in a microwave-proof bowl. Add 200ml of water, cover and microwave on high for 15 mins, turning halfway through (or simmer for 30 mins in a small covered pan). Leave to cool, still covered. Melt the chocolate in short blasts in the microwave.
Heat the oven to 180C/160C fan/gas 4. Line the base of a 23cm round springform tin with baking paper. Cut the clementines in half horizontally and remove any pips. Put in a food processor or liquidiser with 5 tbsp of the juice left in the bowl and blitz to a smooth purée. Tip into a bowl then add the melted chocolate, sugar, almonds, cocoa, egg yolks and baking powder, and mix thoroughly.
Beat the egg whites until stiff but not dry, and fold into the chocolate mixture. Spoon into the lined tin. Put the tin on a baking sheet, then in the oven. Bake for 40 mins until risen and cracked a little on the surface. Cool completely in the tin, then sit on a plate and give it a very light dusting of cocoa powder. Sprinkle over some zest.
To make the cream, whisk together all the ingredients to soft peaks. Serve a dollop with a slice of cake.
