175g (6oz) good-quality dark chocolate (at least 70% cocoa solids)
5 eggs, separated
175g (6oz) caster sugar
150g (5oz) hazelnuts (with skins on), ground in a food processor
200g (7oz) fine-cut marmalade
Zest of 1 orange, finely grated
For the topping
75g (3oz) good-quality dark chocolate (at least 70% cocoa solids)
75ml (2½fl oz) double cream
Zest of 1 orange, finely grated
22cm (8½in) diameter spring-form/loose-bottomed tin
1 Preheat the oven to 190°C (375°F), Gas mark 5. Butter the sides of the cake tin and line the base with greaseproof paper.
2 Melt the butter and chocolate together in a heatproof bowl set over a saucepan of simmering water. Do not let the base of the bowl touch the water.
3 In a separate bowl, whisk the egg yolks and sugar together with a hand-held electric beater until the mixture is light and mousse-like.
4 Add the ground hazelnuts, marmalade and orange zest to the melted chocolate mixture.
5 Meanwhile, whisk the egg whites in a large, spotlessly clean bowl until stiff peaks form.
6 Fold the egg yolk and sugar mixture into the chocolate mixture until combined, then gently fold in the egg whites in three stages so as not to deflate them. Pour the mixture into the prepared tin and bake in the oven for 20 minutes. Reduce the oven temperature to 170°C (325°F), Gas mark 3 and continue to cook for a further 35-40 minutes or until a skewer inserted into the middle of the cake comes out clean.
7 Allow to cool for 20 minutes, then carefully remove from the tin to a wire rack to cool completely.
8 When the cake is cool, melt the chocolate, cream and orange zest in a heatproof bowl set over a saucepan of simmering water. Make sure the base of the bowl does not touch the water. Place the cake on a serving plate and pour over the topping. Using a palette knife, smooth the icing, allowing it to fall down the sides of the cake. Allow to set for 30 minutes-1 hour.
KUGELHOPF
This buttery, light, bread-like cake comes from the Alsace region in France and is quite like Italian panettone. Indeed, the word ‘Kugelhopf’ is related to the German kugel, meaning ‘ball’ or ‘globe’, evoking the round shape of the cake. It is simple to make using an electric food mixer, but of course can also be made by hand. The cake does, however, require a fair amount of time overall, so start the day before if possible.
SERVES 8
1 tbsp flaked almonds or whole almonds
75g (3oz) raisins
3 tbsp brandy
160g (5¾oz) strong white flour
¼ tsp salt
Pinch of freshly grated nutmeg
3 tbsp caster sugar
75ml (2½fl oz) barely warmed-up full fat milk
1½ tsp dried yeast or 15g (½oz) fresh yeast or 1 x 7g sachet fast-acting yeast
2 eggs
1 egg yolk
150g (5oz) butter, softened
Icing sugar, sifted, for dusting (optional)
For the glaze
50g (2oz) butter
1-2 tbsp caster sugar
23cm (9in) diameter Kugelhopf or bundt tin or 23cm (9in) diameter spring-form/loose-bottomed tin
1 Generously butter and flour the Kugelhopf tin or cake tin. Sprinkle with the almonds.
2 In a small saucepan, gently simmer the raisins in the brandy for 2 minutes. Remove from the heat, cover and set aside for at least 30 minutes to plump up.
3 Sift the flour, salt and nutmeg into the bowl of an electric food mixer.
4 In a measuring jug, mix the caster sugar with the warm milk and yeast and let stand in a warm place for 5 minutes until frothy. Add to the flour, nutmeg and salt, or, if using fast-acting yeast, the sugar, milk and yeast can go straight into the ingredients.
5 With the dough hook attached to the electric food mixer, mix together on a low speed.
6 Whisk the eggs and single yolk in another bowl. With the food mixer on a low speed, slowly pour in the egg, increasing the speed slightly for about 5 minutes or until the dough looks smooth and satiny. Slow it down again and add the butter, mixing until fully incorporated. Increase the speed to medium and beat quite vigorously for about 8 minutes, scraping down the bowl now and then, until the dough is still very soft but elastic. Add the raisins and mix through the dough. Remove the hook and scrape off the dough. 7 Lightly oil a large clean bowl and scrape the dough into it, covering with a butter wrapper or greaseproof paper and a loose plastic bag (it needs to be airtight). Place in a draught-free warm place for about 1 ½ hours or until doubled in size.
8 Knock back the dough. Cover and chill in the fridge for a minimum of 2 hours—it can be left overnight.
9 Remove and shape the dough into a round disc (no kneading required). Make a hole in the centre, place in the prepared tin and cover with a butter wrapper or greaseproof paper.
10 Place the tin back into the plastic bag again and leave in a warm place for about 2-3 hours or until it has risen two-thirds of the way up the tin. You can leave it in a cool place for up to 8 hours (for example, leave it overnight to bake in the oven the next morning).
11 Preheat the oven to 190°C (375°F), Gas mark 5. Remove the tin from the bag and bake on the middle shelf of the oven, covered lightly with the butter
