200g chocolate (min 55% cocoa solids)
150g butter unsalted
120g muscovado sugar
120g castor sugar
4 medium eggs
85g plain flour
2 tbsp cocoa powder
¼ tsp sea salt
300g good quality marmalade
– Preheat the oven to 180oC.
– Place a saucepan with a couple of cm’s of water on the stove and bring to a simmer.
– Cut a square of baking parchment a bit bigger than the 22cm square tin (roughly 27cm) then cut 5cm diagonals from each corner toward the centre. Push the paper into the tin and ease into the corners.
– Break the dark chocolate and place it into a large mixing bowl with the butter and sit it on top of the pan of simmering water, making sure the water does not touch the bowl.
– After a few minutes the chocolate and butter will start to melt. Stir occasionally, until the chocolate is nearly melted and remove the bowl from the pan. The residual heat in the chocolate will finish off the melting process.
– Whisk the muscovado and caster sugar into the melted chocolate and then add the eggs and whisk together well until light and fluffy.
– Sift the flour, cocoa powder and sea salt into a separate bowl and mix together. Gradually add the flour mix into the chocolate and fold until completely incorporated.
– Pour the mix into the prepared tin.
– Warm the marmalade in a saucepan and spoon over the cake mix evenly.
– Bake for 20-25 minutes. The cake should still be slightly soft in the middle when done and will continue to cook when removed from the oven.
– Let the cake cool completely in the tin. Lift it out onto a board using the baking paper, cut as required and enjoy!