Sponge
1 Cup caster sugar
4 Free Range Eggs
1 Cup Self Raising Flour (Sifted)
100g Cocoa (Sifted)
150 Grated Dark Chocolate (best possible quality)
1 tbs boiling water
200g Marmalade softened in 50 mL water
200 ml Cream Whipped to mediumpeaks
Method
Beat sugar and eggs unitl they are thick and creamy, add sifted flour, cocoa and chocolate. Add boiling water. Bake for 30 minutes at 180 degrees C.
Once baked and cooled, cut sponge in half. Combine marmalde and water in saucepan and gently heat, allow to cool. Once cooled, combine with whipped cream and spread between the two sponge halves. Decorate with sifted icing sugar or grated chocolate and candidied orange zest.