Ingredients Jump to Instructions ↓

  1. 6 1/2 oz 184g Semisweet (dark) chocolate - chopped

  2. 1 1/2 cups 93g / 3 1/3oz All-purpose flour

  3. 1 teaspoon 5ml Baking powder

  4. 2 Salt

  5. 3/4 cup 148g / 5 1/5oz Unsalted butter - at room temperature

  6. 2/3 cup 131g / 4.6oz Sugar

  7. 5 Eggs - separated

  8. 3/4 cup 177ml Orange marmalade (preferably bitter)

  9. 1/4 cup 36g / 1 1/3oz Ground almonds

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preheat the oven to 350 degrees. Grease and line a 9-inch round springform pan. Melt the chocolate in the top of a double boiler over simmering water. Remove from the heat and let cool to room temperature. Sift the flour, baking powder, and a pinch of salt into a bowl and set aside. Beat the butter and sugar until light and fluffy. Add the egg yolks one at a time, beating thoroughly after each addition. Stir in the cooled chocolate and 1/4 cup of the marmalade. Gradually stir in the dry ingredients. Stir in the ground almonds. The mixture will be stiff. Beat the egg whites with the remaining pinch of salt until stiff peaks form. Fold one-third of the beaten egg whites into mixture to loosen it slightly. Carefully fold in the the remaining whites in 2 additions. Spoon the mixture into the prepared pan and smooth the top with a spatula. Bake for about 1 hour, or until a skewer inserted in the center comes out clean. Cool the cake in the pan for 5 minutes. Turn out onto a rack to cool completely. Heat the remaining 1/2 cup of marmalade in a small heavy pan over low heat, stirring constantly until melted. Brush the marmalade over the cake in several thin coats with a pastry brush. Let set for about 20 minutes at room temperature before serving. This recipe yields 8 to 10 servings.


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