Nigella's Store Cupboard Chocolate Raspberry Cake

I made this for a friend's birthday a while back ago.

It is a really dense cake. :D

I didn't have any icing sugar unfortunately so I had to use like caster sugar. Think Icing sugar would have been way better.

RECIPE!

125g unsalted butter
100g dark chocolate, broken in pieces
300g good thin-cut marmalade
(originally, it was with orange marmalade but any other flavour is fine really.)
150g caster sugar
pinch of salt
2 large eggs, beaten
150g self raising flour

Preheat oven to 180C / gas mark 4. Butter and flour a 20cm springform tin.

1. Put butter in heavy-bottomed saucepan and put over low heat to melt.
2. When nearly completely melted stir in the chocolate pieces.
3. Leave for a minute to begin softening then take pan off the heat and stir with a wooden spoon until butter and choc are smooth and melted.
4. Now add marmalade, sugar, salt and beaten eggs.
5. Stir with wooden spoon and when well mixed, bean in flour bit by bit.
6. Pour into prepared tin and bake for about 50 min or until a cake tester comes out clean.
7. Cool in pan on a rack for 10 min before turning out.
   
   

I'll make it with orange marmalade next time since it is such a dense cake. The orange would balance the chocolate cake better.