Ok so here we have the first attempt, really not good as it fell apart. Then the the one that I changed the recipe slightly on, I know I shouldn’t say it myself but. second one is really good! 🙂
You can make this into an ‘adult only’ version by replacing a tablespoon of water for a tablespoon of Cointreau when you make the jelly 😉
1 pack Orange flavour jelly
2 lrg eggs
125g caster sugar
115g plain flour
65g shredless marmalade
85g dark chocolate (I used Bournville)
125ml double cream
Dampen a 14cm round cake tin and line with cling film.
Make the jelly the day before, using only 300ml of hot water (the first time I used 500ml, too wobbly and couldn’t take the weight of the ganache!) once cooled slightly pour into the lined cake tin and place in the freezer overnight.
Pre-heat the oven to 180C/Gas 4. Grease a 20cm sandwich tin. Line the base with baking paper.
Quarter fill a large pan with water and heat to a simmer. Put the eggs and sugar in a large, heat-proof bowl, then stand it over the pan, make sure the base doesn’t touch the water. Whisk with an electric hand-mixer until thick and mousse-like, when you lift the beaters out, they should leave a trail in the mixture. This took about 10 minutes. Be careful if your using a gas hob as the air coming from the mixer might blow the gas out.
Take the bowl off the heat and whisk for another minute. Sift the flour into the bowl, then fold into the mixture, try not to knock out the air you’ve whisked in.
Pour the mixture into the cake tin. Bake for 20-25 minutes, or until the top springs back when pressed.
Take the jelly out of the freezer at this point and place in the fridge.
Once the base is cooked turn it onto a rack to cool completely.
Put the chocolate in a bowl. Heat the cream in a pan until hot but not quite boiling. Pour over the chocolate and stir until melted. Cool, then chill until spreadable but not solid. If it does set too much to spread you can zap it in the microwave for a couple of seconds.
Spread the marmalade on the cake.
Lift the jelly out of the cake tin on the cling film and flip over to sit on top of the cake.
Spread the ganache, starting around the top edge of the of the cake and working your way up onto the jelly (when put straight onto the top of the jelly, the jelly will fall apart! see above pic)
Leave in the fridge until ready to serve.