A NIGELLA LAWSON CREATION
I love this recipe as I can always find all the ingredients in my larder. It's great eaten warm or cold and has been served many times at Camomile Cottage as a teatime treat for my guests.
I'm always being asked by guests for the recipe so here it is!
125g unsalted butter
100g dark chocolate, broken into pieces
300g good, thin cut marmalade
150g caster sugar
pinch of salt
2 large eggs, beaten
150g self raising flour
You will also need:
20cm springform tin, buttered & floured
1. Preheat the oven to 180c.
2. Put the butter in a heavy bottomed saucepan and put over a low heat to melt. When it’s nearly completely melted, stir in the chocolate. Leave for a moment to begin softening, then take the pan off the heat and stir with a wooden spoon until the butter and chocolate are smooth and melted.
3. Now add the marmalade, sugar, salt and eggs. Stir with your wooden spoon & when it’s all pretty well amalgamated, beat in the flour bit by bit.
4. Put into your prepared tin & bake for about 50 minutes or until a cake tester or skewer comes out clean.
5. Cool in the pan on a rack for 10 minutes before turning out.
6.You can eat this warm with perhaps some crème fraiche or double cream or even ice cream would go beautifully. It tastes just as good cold.
Prep and cooking time: 1 hour 20 minutes
TIP! Tweak this recipe with the jam of your choice, your best bet would be apricot or raspberry. This cake is so delicious it doesn’t really need decorating but if you feel the need, you can dust with icing sugar, or for a special occasion some buttercream icing made with melted chocolate!