大象传媒

• 125 grams of unsalted butter
• 100 grams of dark chocolate - 85% coco content
• 300 grams of good quality orange marmalade
• 150 grams of castor sugar
• a pinch of sea salt
• 2 large free range eggs
• 150 grams of self-rising flour
• 2tsp fennel seeds - ground
• 1tsp cassia bark finely ground
• 4 cloves finely ground

• 200g chocolate broken into pieces (85% dark)
• 225ml double cream
• 2 Oranges - zest removed

銆赌

Preheat the oven to 180C (conventional setting)

• 1. Grease a 20-22cm spring form cake tin.
• 2. Sift the flour and leave aside.
• 3. Using the bain marie method - half fill a saucepan with water and set onto a medium heat. Place a heatproof glass bowl on top, add 100g chopped chocolate as well as the butter and allow to melt and stir once or twice until smooth. Set aside to cool.
• 4. Meanwhile, combine the sugar, eggs and marmalade and whisk until light and airy. An electric whisk would do this easily for 10 minutes on a medium speed.
• 5. Next, add the melted chocolate, spices, sifted flour, fold until all the flour is evenly combined and no steaks are visible. Pour the mixture into the cake tin.
• 6. Cook on the top shelf of the oven for 45minutes. Use a skewer, ensure the cake is cooked - the skewer should come out clean.
• Leave to cool in the tin for about 5-10 minutes. Transfer onto a wire rack.
• 7. Make the topping - heat the cream in a saucepan until it boils; cut the chocolate into small chunks and place into a heatproof dish. Pour the cream onto the chocolate; carefully stir to combine until smooth. Once combined, pour over the cake. Spread evenly with a palette knife and allow the topping to run down the sides. Sprinkle with the orange zest.