175g chocolate (70% cocoa solid)

125g butter

125g sugar

200g ground almonds

4 separated eggs

zest 1 orange

50g apricot jam

50g marmalade

approximately 25ml hot water

For the glaze

75g choc

50g butter

150g crème fraiche

orange zest

toasted flaked almonds


1. Beat the butter and sugar until pale and fluffy (5 minutes).

2. Add the melted choc, almonds and yolks.

3. Whisk the egg whites until stiff peaks.

4. Fold into the chocolate mix a spoon into a greased lined 23cm spring form tin. Bake at 175C for 40-50 minutes. Leave it to cool.

5. Mix the marmalade, jam and water, spread onto the top of cake.

6. Heat the butter and choc, then spread over the cake.

7. Serve

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