Chocolate Orange Marmalade Loaf Recipes

CHOCOLATE ORANGE MARMALADE LOAF

Steps:

• Preheat oven to 180°C (convention) OR 160°C (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 42-45 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.

ORANGE CHOCOLATE MELTAWAYS

Steps:

• Place chocolate chips in a bowl; set aside. In a saucepan, bring cream and orange zest to a gentle boil; immediately pour over chips. Let stand for 1 minute; whisk until smooth. Add extract. Cover and chill for 35 minutes or until mixture begins to thicken. , Beat mixture for 10-15 seconds or just until it lightens in color (do not overbeat). Spoon rounded teaspoonfuls onto waxed paper-lined baking sheets. Cover and chill for 5 minutes. , Gently shape into balls; roll half in nuts. In a microwave; melt chocolate and shortening; stir until smooth. Dip remaining balls in chocolate; allow excess to drip off. Place on waxed paper; let stand until set. Store in the refrigerator.

ORANGE MARMALADE CAKE

Steps:

• Heat oven to 350 degrees. Coarsely chop any extra-large chunks of peel in the marmalade. Grease a 9-by-5-inch loaf pan.
• In the bowl of an electric mixer, beat together softened butter, sugar, lime zest and orange zest until light and fluffy, about 5 minutes. Beat in eggs, one at a time, until incorporated. Beat in 1/3 cup marmalade and the orange juice.
• In a separate bowl, whisk together flour, baking powder and salt. Fold dry ingredients into wet until just combined.
• Scrape batter into prepared pan. Bake until surface of cake is golden brown and a toothpick inserted in the center emerges clean, 50 to 55 minutes. Remove from oven and transfer pan to a wire rack. Cool 10 minutes; turn cake out of pan and place on rack right-side up. Place a rimmed baking sheet under rack to catch the glaze.
• Heat remaining 1/3 cup marmalade in a small pot over low heat until melted; whisk in confectioners' sugar and 1/2 tablespoon butter until smooth. Slather warm glaze over top of cake, allowing some to drizzle down the sides. Cool completely before slicing.