Perfect for any emergency — from anniversaries to zombie apocalypses
Serves 6
Ingredients
- 125g unsalted butter
- 100g dark chocolate, broken into pieces
- 300g good, thin-cut marmalde (I also really like raspberry jam)
- 150g caster sugar (2/3 cup)
- pinch of salt
- 2 large eggs, beaten
- 150g self-raising flour (1 cup)
- Preheat the oven to 180 degrees. Grease and flour a 20cm Springform tin.
Method
Put the butter into a heavy-bottomed saucepan and put over a low heat to melt. When it is nearly melted, add the chocolate and stir. Leave for a minute, then take of the heat and stir until the butter and chocolate are smooth and melted.
Add the marmalade, sugar, eggs and salt. Stir until it is all mixed up well, then beat the flour in bit by bit.
Pour this into the tin and bake for 50 minutes or until done.
Cool in the pan on a rack for ten minutes before turning out.
To pretty this up, dust with icing sugar. The cake sometimes dips quite a lot in the middle, so I also have been known to heap on some berries.