Bitter Marmalade Chocolate Loaf
Do not be alarmed by the amount of cream in this recipe – it is naughty but necessary, and replaces butter to make a moist dark cake, topped with a bitter – sweet sticky marmalade topping.
115 g / 7 oz / 1 cup plain chocolate, broken into squares
200 g / 7 oz / 1 cup caster sugar
175 ml / 6 fl oz / ¾ cup soured cream
200 g / 7 oz / 1 ¾ cups self-raising flour
For The Filling and Glaze
175 g / 6 oz / 2/3 cup bitter orange marmalade
115 g / 4 oz plain chocolate, broken into squares
60 ml / 4 tbsp soured cream shredded orange rind, to decorate (optional)
1. Preheat the oven to 180 C / 350 F / Gas 4. Lightly grease a 900 g / 2 lb loaf tin and line it with non-stick baking paper. Melt the chocolate in a heatproof bowl over hot water.
2. Combine the eggs and sugar in a separate bowl. Using a hand-held electric mixer, whisk the mixture until it is thick and creamy, then stir in the soured cream and chocolate. Fold in the self-raising flour evenly.
3. Scrape the mixture into the prepared tin and bake for about 1 hour, or until well risen and firm to the touch. Cool for a few minutes in the tin, then turn out on to a wire rack and leave to cool completely.
4. Make the filling. Spoon two thirds of the marmalade into a small saucepan and melt over a gentle heat. Melt the chocolate and stir it into the marmalade with the soured cream.
5. Slice the cake across into three layers and sandwich back together with about half the marmalade filling. Spread the rest over the top of the cake and leave to set. Spoon the remaining marmalade over the cake and decorate with shredded orange rind, if using.