aka Store Cupboard Cake aka Arwen’s Cake
- 125g unsalted butter
- 100g dark chocolate, chopped
- 300g good, thin-cut marmalade or raspberry jam or apricot jam
- 120g caster sugar (original recipe 150g)
- pinch of salt
- 2 large eggs, beaten
- 150g self-raising flour (1 cup – scant)
Equipment:
- 20cm springform tin
Preheat oven to 180C. Prepare tin – line with baking paper, or grease with butter then dust with flour.
In a saucepan big enough to hold the whole cake mix, melt the butter over low heat. When nearly melted, stir in chocolate. Leave it to soften then take it off the heat and stir with a wooden spoon until smooth and melted. Then add jam/marmalade, sugar, salt and eggs. Stir, until pretty well amalgamated. Then beat in the flour bit by bit.
Pour into prepared tin, bake for about 50 mins or until skewer comes out clean. Cool in the pan for 10 mins before turning it out.
To serve, top with whipped cream and fresh berries, or dust with icing sugar.