Ingredients
Candied oranges
Brandy syrup
Dark chocolate ganache
Method
1.Preheat oven to 150°C/300°F. Grease 24cm (9½-inch) closed springform pan; line base and side with baking paper.
2.To make candied oranges, bring a medium saucepan, half-filled with water, to the boil; add oranges, boil 30 seconds. Drain; repeat process. Thinly slice oranges when cool enough to handle. Stir sugar with the water in medium saucepan over high heat; stir until sugar dissolves.
3.Bring to the boil; add orange slices. Reduce heat; cover oranges with a circle of baking paper, simmer gently about 1½ hours or until rind is soft and flesh is slightly translucent. Remove slices from syrup, place on baking paper-lined rack to cool. Bring the orange syrup to the boil; boil until reduced by half. Cool.
4.Meanwhile, to make cake, break chocolate into medium saucepan, add chopped butter, the water and sugar. Stir over low heat until smooth. Transfer mixture to large bowl; cool until mixture is barely warm.
5.Beat chocolate mixture on low speed with electric mixer for 1 minute. Beat in sifted dry ingredients in 3 batches. Beat in eggs, one at a time.
6.Pour mixture into pan; bake about 1¼ hours. Stand cake 5 minutes before turning, topside up, onto wire rack to cool.
7.Meanwhile, to make brandy syrup, stir sugar and the water in small saucepan over high heat until sugar dissolves. Bring to the boil; remove from heat; cool. Stir in brandy.
8.To make chocolate ganache, bring cream to the boil in medium saucepan; remove from heat. Break chocolate into pan; stir until smooth. Stand ganache about 15 minutes or until the mixture is spreadable.
9.Split cake into 3 layers. Place one layer on serving plate; brush with ¼ cup brandy syrup. Spread with half the marmalade. Repeat layering with another cake layer, another ¼ cup syrup and the remaining marmalade. Top with remaining cake layer; brush top with remaining syrup.
10.Spread ganache all over cake. Refrigerate about 30 minutes or until set. Top cake with candied oranges. Serve cake drizzled with orange syrup and a little cream.
It’s important to measure the closed springform pan; the measurement appearing on the base of the springform pan sometimes refers to the measurement of the pan when it is open. Choose seedless oranges such as Valencia for this recipe. If not using straightaway, store the oranges in the reduced orange syrup.
Note
