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75g (3oz) good-quality dark chocolate (at least 70% cocoa solids)

75ml (2½fl oz) double cream

Zest of 1 orange, finely grated

22cm (8½in) diameter spring-form/loose-bottomed tin

1 Preheat the oven to 190°C (375°F), Gas mark 5. Butter the sides of the cake tin and line the base with greaseproof paper.

2 Melt the butter and chocolate together in a heatproof bowl set over a saucepan of simmering water. Do not let the base of the bowl touch the water.

3 In a separate bowl, whisk the egg yolks and sugar together with a hand-held electric beater until the mixture is light and mousse-like.

4 Add the ground hazelnuts, marmalade and orange zest to the melted chocolate mixture.

5 Meanwhile, whisk the egg whites in a large, spotlessly clean bowl until stiff peaks form.

6 Fold the egg yolk and sugar mixture into the chocolate mixture until combined, then gently fold in the egg whites in three stages so as not to deflate them. Pour the mixture into the prepared tin and bake in the oven for 20 minutes. Reduce the oven temperature to 170°C (325°F), Gas mark 3 and continue to cook for a further 35-40 minutes or until a skewer inserted into the middle of the cake comes out clean.

7 Allow to cool for 20 minutes, then carefully remove from the tin to a wire rack to cool completely.

8 When the cake is cool, melt the chocolate, cream and orange zest in a heatproof bowl set over a saucepan of simmering water. Make sure the base of the bowl does not touch the water. Place the cake on a serving plate and pour over the topping. Using a palette knife, smooth the icing, allowing it to fall down the sides of the cake. Allow to set for 30 minutes-1 hour.