1. Preheat the oven to 350°F.
 
2. Break the chocolate into pieces; melt in a double boiler, stirring until smooth.
 
3. Beat the butter and sugar until light. Add the eggs one at a time, beating after each addition.
 
4. Add the melted chocolate and mix. Pour in the milk and mix. Add the flour and baking powder; mix slowly.
 
5. Pour the batter into small molds, filling to three-quarters.
 
6. Bake for 18 minutes.
 
7. Remove from the oven and let cool on a rack.
 
8. Prepare the compote: in a saucepan, combine the clementines and 200g sugar. Cover and cook over low heat for 20 minutes.
 
9. Serve the cake with the compote.