Chocolate marmalade slump cake

I love turning the oven on after having baked anything with chocolate, and at the same time I don’t. I love it because the kitchen is once again filled with delicious chocolaty scents. And the reason I don’t like it is that usually the yummy chocolate treat is long gone by then, and the oven is being turned on to cook something decidedly less tasty, like fish fingers, which although loved by the kids, will always loose in the taste battle with chocolate.

Something I long to turn my oven on for again is Lucas Hollweg‘s Chocolate marmalade slump cake. I found the recipe in Sunday Times ‘Style’ magazine at some point {last year?} and have been looking for an occasion to make it ever since. I finally ended up making it for New Years Eve and all I can say is wow {which seems pretty tame}. It was fantastic – rich, moreish and utterly delicious. Lucas Hollweg is my new kitchen hero! {having made one of his savoury tarts a few times just adds more weight to this sentiment}. The fact that it’s also gluten free is just an added bonus!Chocolate marmalade slump cake

Chocolate marmalade slump cake

Ingredients
100 g Seville orange marmalade, preferably with thick cut peel
1 large orange, finely grated zest
125 g sugar
150 g unsalted butter
150 g dark chocolate (60-70% cocoa solids)
4 eggs, separated
50 g cocoa powder
a pinch of salt

Method
1) Pre-heat the oven to 190C and line the base and sides of a 23 cm loose bottomed circular cake tin with greaseproof paper.
2) Put the marmalade and zest in a food processor and blitz until slushy, then add the sugar and blitz again. {This was the only part of the recipe I didn’t follow, I just mixed the marmalade and sugar and ended up with nice little pieces of orange peel in the cake}
3) Melt the butter over a gentle heat, then remove from the heat.
4) Break the chocolate into chunks, add to the butter and give it a stir so the butter covers the chocolate. Leave {well alone!} for a few minutes to allow the chocolate to melt, then stir until it’s a smooth and glossy mixture.
5) Pour the chocolate mixture and the marmalade mixture into a bowl and beat in the egg yolks.
6) Sift in the cocoa powder and beat until combined.
7) Whisk the egg whites with a pinch of salt in a clean mixing bowl until they form soft peaks.
8) Stir in 1/3 or the egg whites into the chocolate mixture to loosen it, then carefully add the remaining egg whites, gently folding them in until fully incorporated.
9) Pour the mixture into the tin, smooth the top and bake for 30 minutes or until the centre has risen and set.  Remove from the oven and leave to cool for at least 15 minutes before taking it out of the tin.

Serve slightly warm or at room temperature with a dollop of whipped cream or creme fraiche. Chocolate marmalade slump cake

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