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Marmalade Chocolate Cake

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Marmalade Chocolate Cake are delicious. My husband loves these, so I bake them for him during the weekends and holidays so that he can enjoy it in peace. They are just too yummy. Try this Marmalade Chocolate Cake and you will understand.
Ingredients
  Butter 6 4⁄25 Ounce (6 Ounce Plus 1 Teaspoon)
  Castor sugar 8 Ounce
  Orange marmalade 3 Tablespoon
  Eggs 5 , separated
  Flour 8 Ounce, sifted
  Baking powder 2 Teaspoon
  Ground almonds 2 Ounce
  Dark chocolate 8 Ounce, broken into small pieces
  Butter 2 Ounce, cut into pieces
  Eggs 2 , well beaten
  Dark chocolate 4 Ounce, broken
  Butter 4 Ounce, softened
  Icing sugar 10 Ounce
  Strong black coffee 1 Tablespoon
Directions

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 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 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 almonds, and combine the batter thoroughly.
In a large mixing bowl, beat the egg whites with a wire whisk or rotary beater until they form stiff peaks.
With a metal spoon, fold the whites into the batter.
Turn the batter into the prepared cake tin, smoothing it out with a knife.
Place the tin in the oven and bake for 1 1/2 hours 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.
Meanwhile, make the filling.
Place the chocolate pieces in a 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 it is well blended.
Using a small wire whisk or rotary beater, beat in the eggs.
Cook the mixture, 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 [confectioners'] sugar and cream the mixture thoroughly.
Beat in the melted chocolate and the coffee.
Sift in the remaining icing [confectioners'] 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.
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.
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.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Restriction: 
Lacto Ovo Vegetarian

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