A deliciously rich dark and plummy Chocolate Orange Marmalade Loaf that only requires mixing in one bowl. Bakes like a charm, freezes well and can be doubled easily!
- 125g butter
- 100g dark chocolate, chopped
- 40g (1/4 cup) rapadura (or coconut) sugar
- 300g orange marmalade
- pinch of salt
- 2 tablespoons dark cocoa powder (or cacao powder)
- 150g self-raising flour
- 1 teaspoon baking powder
- 2 eggs, lightly beaten
- Preheat oven to 180C (convention)/160C (fan-forced/convection).
- Grease a standard 21cm X 11cm loaf tin with butter. Cut a 1ocm wide long strip of baking paper and line the tin lengthwise so that the extra bits hang over the shorter sides of the tin (as pictured).
- Melt butter, chocolate and sugar in a medium-sized, heavy-bottomed saucepan on low heat. When the butter has pooled and chocolate just melted, remove from heat and mix well. Add marmalade and salt. Mix well and allow to cool for 10 minutes.
- Add cocoa powder, flour and baking powder. Pour the whisked eggs on top. Using a wooden spoon, mix gently and quickly until just combined (do not overmix).
- Pour the batter in the prepared tin, smooth the top with the spoon. Bake in the pre-heated oven for approximately 45 minutes.
- Remove from oven and allow to cool on a wire rack. When completely cool, cut into 12 slices using a serrated knife or bread knife. Store in an air-tight container in a cool part of your kitchen for upto 3 days.