The definitive chocolate cake with marmalade. This recipe is from the book Bake by Rachel Allen, a book full of recipes to get you into the kitchen and baking. Rachel has given her kind permission for me to include her Chocolate Marmalade Cake in this section of the Manual. The addition of chocolate eggs is mine, a great decoration on the cake for Easter celebrations.

Cake

175g dark chocolate, broken into pieces

175g butter

150g ground almonds, or hazelnuts

200g Seville orange marmalade

5 organic eggs, separated

175g caster sugar

 Glaze

100ml double cream

100g dark chocolate, broken into pieces

Grated zest of 1 organic orange

Pre-heat the oven to 160C,  Fan oven 150C. Butter a 24cm springform cake tin and line it with baking parchment.

Melt the chocolate and butter together, in a bowl over a pan of barely simmering water. Leave to cool for a few minutes. Stir in the nuts, marmalade and zest.

With an electric beater, whisk the egg yolks with the sugar, in a large bowl until thick and pale. Gently beat the chocolate mix into the egg mixture until evenly combined.

Put the egg whites into a large, grease free bowl and whisk until they hold stiff peaks. Gently fold the whisked whites into the chocolate mixture in three batches, until evenly combined with no streaks of white. Pour into the buttered and lined tin.

Bake for 35-40 minutes, the cake will be well risen, a thin crust on the top, a slight wobble in the centre and pulling away from the sides. As it cools, it will sink slightly.

When the cake is cold make the glaze. Heat the cream in a small pan until just below simmering point. Remove from the heat, add the chocolate and leave to melt for a few minutes. Stir until smooth and add the zest. Pour over the surface of the cake. Decorate with chocolate orange eggs.