Chocolate Clementine Cake with Hot Chocolate Sauce
This cake can be made a day in advance. The Hot Chocolate Sauce can be stored, covered, in refrigerator up to 1 week; reheat over low heat until warmed through. Make both the cake and sauce with the best quality bittersweet chocolate you can find. Substitute semisweet chocolate if you wish.
For testing purposes, we used Grand Marnier for orange liqueur and Perugina Bittersweet Chocolate for the bittersweet chocolate. If you don't want to use orange liqueur, you can substitute orange juice. After zesting clementines, use a serrated knife to remove remaining peel and white membrane from fruit, and then coarsely chop peeled clementines. For easy serving of this cake, slice using a hot, thin-bladed knife, cleaning the blade between cuts.