Emergency Chocolate Cake
Perfect for any emergency
”Serves 6
- 125g unsalted butter
- 100g dark chocolate, broken into pieces
- 300g good, thin-cut marmalde (I also really like ginger marmalade)
- 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.
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.
Posted by Kate in Desserts, Cakes and Biscuits
One Response to “Emergency Chocolate Cake”
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I made this for Thanksgiving, substituting raspberry conserve for the marmalade. It was a huge hit, even though the philistines kept referring to it as a brownie.