I should've known.
I put together not one, not two, not even three, but FIVE different bruschetta for a circle of friends. They enjoyed them alright. The one with juicy wedges of sweet greenmarket nectarines and thin slices of proscuitto was a hit, as was the classic version topped with diced red tomato, bright green bits of basil and a drizzle of extra-virgin olive oil.
But it was the cake that stole the show. (Pictured above.)
It was a dense chocolate orange number, dusted with confectioner's sugar and accompanied by a cloud of fresh whipped cream. After just one bite, guests were oohing, aahing and begging for the recipe.
It's deceptively simple. Simple and glorious. (And, it's a riff on a recipe from Nigella - unsurprisingly!)
1/2 cup unsalted butter
4 oz. bittersweet chocolate, broken into pieces
1 1/3 cup thin-cut orange marmalade
1/2 cup sugar
1/2 tsp salt
1 1/2 tsp baking powder
2 large eggs, beaten
1 cup flour
2 TBSP confectioner's sugar (optional - for decoration)
Preheat oven to 350 degrees. Microwave butter until melted. Add chocolate and microwave a bit more until that's melted enough that you can combine them into a smooth mixture. Add marmalade, eggs and sugar. Stir until well combined. Add salt. Mix. Sprinkle baking powder over the mixture and combine. Add flour a little bit at a time and beat it in until it's well amalgamated. Place in a pre buttered/floured 8-inch springform pan or a non-stick 9-inch silicone cake pan. Bake for 40 - 50 minutes or until cake tester comes out clean. Cool in pan for 10 minutes and then turn it out and let cool completely. Decorate with a dusting of confectioner's sugar.