Total Time
1hr 40mins
Prep 30 mins
Cook 1 hr 10 mins

Ingredients Nutrition

Directions

  1. Preheat oven 325 degrees.
  2. Place rack to centre.
  3. Grease 10 inch angel food pan.
  4. Place tea bags into a measuring cup and pour over 2/3 cup boiling water.
  5. Let steep 6 minutes.
  6. Remove tea bags, squeezing any liquid into the cup.
  7. Let cool to room temperature.
  8. Melt chocolate in the top of double boiler until smooth.
  9. Remove let cool.
  10. Puree marmalade in processor or through a sieve. Set aside.
  11. Using electric mixer beat butter and sugar until light and fluffy.
  12. Add eggs one at a time, beating well after each.
  13. Stir in the melted chocolate.
  14. Now stop using mixer and use the wooden spoon, for combining.
  15. Stir in the marmalade, walnuts, and vanilla.
  16. Combine the flour, baking powder in a bowl.
  17. Beat in the flour mixture, alternating with the cold tea into the chocolate mixture in two additions. DO NOT OVERBEAT-- Pour the batter into prepared pan.
  18. Bake until tester comes away clean-- about 60- 70 minutes.
  19. Transfer to wire rack and cool 15 minutes.
  20. Using a sharp knife cut around the edges to loosen then turn out.
  21. Cool completely.
  22. Bring the cream to a boil, and pour over the chopped chocolate.
  23. Let stand to melt.
  24. stirring now until smooth.
  25. Place cake onto plate-- Glaze the top and letting glaze drip down the sides of cake.
  26. Cover with a dome top.
  27. Store at room temperature.
  28. Can be made the day before serving.