Makes 20 slices
180g butter, softened
1 cup caster sugar
1 cup plain flour, sifted
1 cup ground almond
600g orange marmalade
4 tsp gelatine
1½ cups heavy cream
¼ cup corn syrup
400g dark chocolate, melted
2 tbsp Grand Marnier (optional)
Dutch cocoa powder, to serve
Preheat oven to 180°C. Grease and line a deep 30cm x 20cm tin.
For the base, beat butter and sugar until light and creamy; mix in flour and ground almond. Press into tin. Bake for 15 minutes or until golden. Set aside to cool.
For the filling, dissolve gelatine in ¼ cup boiling water. Push marmalade through a sieve to remove pith. Stir gelatine into marmalade liquid.
Spread marmalade over base and refrigerate for 10-15 minutes to allow to set.
For the topping, bring cream and corn syrup to a simmer.
Place melted chocolate in bowl of food processor. With machine running, gradually add warmed cream, process until smooth and thickened, about 3 minutes. Fold in Grand Marnier, if using.
Transfer topping to a bowl and set aside for 10-15 minutes.
Spread topping over marmalade. Refrigerate before slicing. Serve dusted with cocoa.
Any variety of marmalade can be used.