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Chocolate Cake

225g (8oz) plain chocolate
225g (8oz) butter, plus extra for greasing
225g (8oz) caster sugar
6 eggs
225g (8oz) ground hazelnuts
finely grated rind of 2 oranges
150g (6oz) marmalade

100g (4oz) plain chocolate
10ml (1 dessertspoon) honey
50g (2oz) butter

Preheat the oven to Gas Mark 5/375F/190C. Butter two 8in (22cm)
sandwich tins and line with discs of buttered, greaseproof paper.
Melt the chocolate.

Whisk the butter until soft, then add the caster sugar and continue
whisking until light & fluffy. Whisk in the eggs one at a time.
Whisk in the melted chocolate, then the ground hazelnuts and finally
add the grated orange rind.

Spoon into the two sandwich tins, and bake for 20-25 minutes until
the centre is firm to a very light touch. Cool in the tins, then
turn them out onto a wire rack. Remove the greaseproof paper, and
spread the marmalade onto one half. Now put the other half on top,
and add the glaze. This is made by melting the ingredients together,
then allowing to cool slightly before spreading over the top of
the completed cake.

The original recipe called for 4oz of breadcrumbs to be mixed in
with the mixture, but I prefer it without. The ground hazelnuts
act as a flour of sorts.

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