For me, this cake has Easter written all over it – and not because it contains chocolate but because it was served to me one Easter as part of what has to be the best Easter brunch I have ever attended. An enormous amount of effort had gone into the food and the setting – which was very aptly Easter with painted eggs, flowers and all things pretty.
The host was my aunt, Patrica, who lived in a distant city in Australia. I had always known she was a good cook but until this day never realised how ‘good’ good really was. So off I trotted to this brunch knowing I was going to be well fed but not knowing I would leave so full I could barely talk. Now, I am not in the habit of over-eating but when presented with an abundance of fine food – what could I do?
I cannot quite remember the extact details of this spectacular morning but I know it began with mini egg & bacon tarts and hot cross buns and finished with a lemon tart and this Chocolate Marmalade Cake. Of course I ate the lemon tart (being the lemon fiend that I am) and just when I thought enough was enough, I found myself eating a piece if this lusciously rich and dense cake.
The marmalade flavour is very subtle and adds depth to the chocolate rather than bringing an obvious orange taste. The texture is incredibly soft which can be attributed to the use of fresh bread crumbs – and the ganache does what a good ganache should do; taste chocolatey and add that final glossy, decadent touch.
I had to unbutton my jeans and I felt like a tubby troll for my flight back home but it was worth it. Easter in New York City without family to celebrate with isn’t quite the same but at least we have this cake and some fond memories.
Ingredients
100 grams/3.5 ounces plain (all purpose) flour
25 grams/.88 ounces dutch process cocoa
1 teaspoon baking powder
a large pinch of salt
100 grams/3.5 ounces soft white breadcrumbs
150 grams/5.3 ounces dark couverture chocolate (70% cocoa solids), chopped
200 grams/7 ounces unsalted butter, chopped plus extra for greasing
175 grams/6.2 ounces orange marmalade
50 grams/1.8 ounces glace orange peel, finely chopped
4 eggs, seperated
200 grams/7 ounces caster sugar
Chocolate Glaze
1/2 cup pouring cream
150 grams/5.3 ounces dark couverture chocolate (70% cocoa solids), chopped
20 grams/.7 ounces unsalted butter, chopped
1 tablespoon liquid glucose or light corn syrup
Grease and line a 9 inch round cake tin and preheat your oven to 170c/340f. Sift flour, cocoa and baking powder into a bowl, then stir in the breadcrumbs and set aside.
Place chocolate, butter, marmalade, orange peel, a large pinch of salt and 180 mls of water in a saucepan and whisk over a medium heat until melted and smooth, then cooled slightly.
Using an electric mixer, whisk egg yolks and sugar until pale and thick, add the chocolate mixture and stir gently until combined, then stir in flour mixture until just incorporated. Using an electric mixer, whisk egg whites until stiff peaks form and, using a large large metal spoon, gently fold whites into chocolate mixture, then spoon batter into the prepared cake tin. Place cake tin into a roasting pan and pour enough boiling water to come 1/3 of the way up the side of the cake tin. Bake for one hour or until a cake tester withdraws clean.
Remove cake from the water bath and cool for 20 minutes before removing from the cake tin. Turn out onto a wire rack to cool completely – the base of the cake with become the top.
Glaze
Place all ingredients in a saucepan and stir over a medium level heat until smooth. Cool glaze slightly until thickened, then spoon over the top of the cake and allow to drip down the sides, smooth with a spatula to cover any gaps.
Stand cake at room temperature for 2 – 3 hours until set (this will depend on room temperature). This cake will keep refrigerated for 3 days.
Notes: I decorated the top of the cake with some candied orange peel – I used a zester to get really find strands.
Source: Australian Gourmet Traveller, April 2004
© 2011, Michelle. All rights reserved.
Wow! Again….Send me a piece!
So beautiful and elegant!