Thursday, February 28, 2013

Chocolate Orange Marmalade Cake

Wow, it’s been a busy week and I haven’t posted. Sorry about that! I usually have some recipes ready to go, but I haven’t baked as much lately. I really need to get in gear. I do have a lot of good ideas about recipes I want to try, so I plan to be on track starting next week. (I hope. Life happens sometimes!)

This recipe is in some ways fairly similar to a cake I posted last week, the Boca Negra . Both are single layer chocolate cakes, but that’s about where the similarities end. The Boca Negra was thin, fudgy, super decadent. This cake, which combines the flavors of chocolate and orange, is still decadent, but has a lot lighter feel than the other cake. This cake is also a little simpler to put together; you basically make it in a saucepan.

Now, this cake tastes fairly strongly of orange marmalade. It can be bitter, and I think it is one of those things that you either like or don’t like. If orange marmalade is not your thing, you can always use (seedless) raspberry jam. I’ve made another cake with that combination and it’s fantastic also. This cake is a nice quick dessert to put together and you probably have the ingredients in your kitchen. It’s refined without being over the top. 

Chocolate Orange Marmalade Cake
1/2 cup butter
4 ounces dark chocolate, chopped
1 1/3 cups orange marmalade (or raspberry jam)
1/2 cup sugar
2 eggs, beaten
1 cup flour
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
Powdered sugar

Preheat the oven to 350 degrees. Butter an 8” or 9” springform pan and line the bottom with waxed paper.

In a large saucepan, melt the butter over low heat. Add the chopped chocolate and remove from heat, stir until smooth. Into the saucepan add marmalade/jam, sugar, and eggs and whisk until combined.

In a small bowl combine the flour, baking powder, baking soda, and salt. Add the flour to the chocolate mixture a little at a time, whisking until all the flour is combined.

Pour into the prepared springform pan. Bake for 40-50 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then remove the sides of the springform pan and cool on a wire rack. Before serving, sprinkle the cake with powdered sugar.

Recipe from Nigella Lawson via Scrumptious and Delicious

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