185g Dark Chocolate
185g Butter
185g Chelsea Caster Sugar
3 Large Eggs
185g Ground Almonds, toasted
90g Self Raising Flour, sifted
2 Tablespoons marmalade 
Chelsea Icing Sugar

1 : Line a 23cm cake tin with non stick baking paper.
2 : Melt the chocolate in the top of a double boiler, stir gently and allow to cool slightly.
3 : Whisk the butter and Chelsea Caster Sugar together until light and fluffy. Beat in the eggs, one at a time, and then stir in the cooled, melted chocolate, the ground almonds, flour and the marmalade.
4 : Pour the mixture into the prepared cake tin and bake in an oven preheated to 160oC for about 50 mins. Remove from oven and leave in the tin for 10 mins. Turn onto wire rack to cool.
5 : Before serving, dust the surface with a little Chelsea Icing Sugar.