Marmalade Chocolate Cake

A sumptuous, rich chocolate cake with a tangy marmalade flavour, Marmalade Chocolate Cake makes the ideal birthday or celebration cake. The cake can be decorated with crystallized flowers – roses, violets, etc., or chocolate animals, for a more festive appearance.

6 oz. plus

1 teaspoon butter

6 oz. dark chocolate, broken into small pieces

8 oz. castor sugar

3 tablespoons chunky bitter orange marmalade

5 eggs, separated

8 oz. flour, sifted

2 teaspoons baking powder

2 oz. ground almonds

8 oz. dark chocolate, broken into small pieces

2 oz. unsalted butter, cut into pieces

2 eggs, well beaten

4 oz. dark chocolate, broken into small pieces

4 oz. unsalted butter, softened

10 oz. icing sugar 1 cups confectioners’ sugar

1 tablespoon strong black coffee

Preheat the oven to warm 325 °F (Gas Mark 3, 170°C).

With the teaspoon of butter, grease a 9-inch round cake tin and set it aside.

In a small saucepan, melt the chocolate over low heat, stirring occasionally. As soon as the chocolate has melted, remove the pan from the heat and set it aside.

In a medium-sized mixing bowl, cream the remaining butter with a wooden spoon until it is soft. Beat in the sugar and continue beating until the mixture is light and fluffy. Cream in the melted chocolate and the marmalade.

Beat the egg yolks into the mixture, one at a time, adding a tablespoon of the flour with each yolk. Fold in the remaining flour, the baking powder and the ground almonds, and combine the batter thoroughly. Set aside.

In a medium-sized mixing bowl, beat the egg whites with a wire whisk or rotary beater until they form stiff peaks.

With a metal spoon, carefully fold the egg whites into the cake batter.

Turn the batter into the prepared cake tin, smoothing it out with a flat-bladed knife.

Place the tin in the centre of the oven and bake for 1 hour and 25 minutes, or until a skewer inserted into the centre of the cake comes out clean.

Remove the cake from the oven and set it aside to cool for 30 minutes. Turn the cake out of the tin on to a wire rack and set it aside to cool completely.

While the cake is baking, make the filling. Place the chocolate pieces in a medium-sized heatproof mixing bowl set in a pan half filled with hot water. Set the pan over low heat and cook, stirring occasionally, until the chocolate has melted.

With a wooden spoon, beat in the butter, a few pieces at a time, beating until the butter is well blended into the chocolate.

Using a small wire whisk or rotary beater, beat in the eggs. Cook the mix-ture, beating constantly, for 5 minutes, never letting the water come to the boil or the eggs will scramble. The mixture should have the consistency of custard.

Remove the pan from the heat. Lift the bowl out of the pan. Place it in the refrigerator to cool completely, stirring occasionally to prevent lumps from forming as the mixture thickens.

To make the icing, in a small saucepan, melt the chocolate over low heat, stirring occasionally. As soon as the chocolate has melted, remove the pan from the heat and set it aside.

In a medium-sized mixing bowl, cream the butter with a wooden spoon until it is soft. Sift in half of the icing sugar and cream the mixture thoroughly. Beat in the melted chocolate and the coffee. Sift in the remaining icing sugar and beat the mixture until it is smooth and creamy. Set aside in a cool place.

When the cake is completely cold, slice it into four equal layers with a long, sharp knife.

Set the top of the cake aside and place the three remaining layers flat on a working surface.

Spoon equal amounts of the filling on to each of the three layers. Using a flat-bladed knife, spread the filling evenly over the layers to the edges. Sandwich the layers together, placing the reserved layer on top.

With a flat-bladed knife, spread the icing over the top and sides of the cake, bringing it up into decorative peaks.

Place the cake on a serving plate and set it aside in a cool place for 1 hour before slicing and serving.

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