I found this recipe in an old Chocolate Recipe book. I liked the fact that there isn’t a huge amount of sugar listed in the ingredients.
Most marmalades we buy in stores tend to be packed with sugar, but perhaps a low-sugar variety may be available? Or a home-made sugar-free filling could be used as an alternative. No rules here!
The recipe is written as originally published.
Ingredients (makes 18)
50g/2oz/¼ cup of sugar
65g/2½oz/⅔ cup of self-raising flour, sieved
Approx. 4 tablespoons/60ml. marmalade, sieved
125g/4oz plain chocolate
Rind of ¼ orange, finely grated
2 teaspoons/10ml. corn oil*
1 tablespoon/15ml. water
- Perhaps another oil may be okay. I haven’t tried this recipe yet but I might try it with a nut oil.
Preheat oven to 200˚C/400˚F/Gas 6
- Put eggs and sugar into a bowl. Whisk until thick and creamy so that when the whisk is lifted the mixture leaves a trail. If using a hand whisk, put the bowl over a pan of hot water.
- With a metal spoon, fold in the flour
- Spoon the mixture into about 18 well-greased round-bottomed patty tins (muffin pans). Bake for about ten minutes until golden brown.
- Remove and cool on a wire rack
- Spread a little marmalade over each cake.
- Put the chocolate, orange rind, oil and water in a bowl over a pan of hot water. Stir well until melted.
- Cool until the chocolate starts to thicken and then spoon over the marmalade. Leave to set.
P.S. I’d love to recommend the book I found this recipe in although I think it may be out of print. If you’d like to try and find it, it’s called ‘The Chocolate Book’ by Valerie Barrett and was published in 1988.