Chocolate, marmalade and hazelnut cake with Rachel Allen Cooks

Ingredients A:
175g dark chocolate
175g of butter
Grind 150g of hazelnuts
5 eggs
175g of caster sugar
200g finely-cut marmalade
Grated zest of one orange

Ingredients B:
75g of dark chocolate
75ml cream
Grated zest of one orange

Steps 1:
Preheat oven to 190ºC.
Grease and line a 22cm loose-bottomed pan
Melt together 175g dark chocolate (minimum 70% cocoa) and 175g of butter
Grind 150g of hazelnuts, with skins on, in a food processor.
Separate 5 eggs. Using an electric mixer, beat the egg yolks with 175g of caster sugar until mousse-like in texture.
In another bowl, beat the egg whites until stiff peaks form.
Add 200g finely-cut marmalade, grated zest of one orange and the ground nuts to the chocolate mixture and stir to combine.
Add the beaten egg whites, one third at a time, folding gently through.
Pour into the prepared pan and bake for 20 minutes.
Reduce heat to 170ºC. Bake for a further 35-40 minutes or until a skewer comes out clean when inserted in the centre of the cake (the skewer test wasn't helpful for me - see further down).
Cool for 20 minutes before removing the cake from the tin and leaving to cool completely on a rack.

Steps 2:


Melt together 75g of dark chocolate (70% cocoa), 75ml cream and grated zest of one orange. Spread over the cake with a spatula and leave to set for 30 minutes - 1hr
Serves 12