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1
Preheat oven 325 degrees.
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2
Place rack to centre.
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3
Grease 10 inch angel food pan.
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4
Place tea bags into a measuring cup and pour over 2/3 cup boiling water.
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5
Let steep 6 minutes.
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6
Remove tea bags, squeezing any liquid into the cup.
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7
Let cool to room temperature.
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8
Melt chocolate in the top of double boiler until smooth.
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9
Remove let cool.
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10
Puree marmalade in processor or through a sieve. Set aside.
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11
Using electric mixer beat butter and sugar until light and fluffy.
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12
Add eggs one at a time, beating well after each.
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13
Stir in the melted chocolate.
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14
Now stop using mixer and use the wooden spoon, for combining.
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15
Stir in the marmalade, walnuts, and vanilla.
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16
Combine the flour, baking powder in a bowl.
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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.
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18
Bake until tester comes away clean-- about 60- 70 minutes.
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19
Transfer to wire rack and cool 15 minutes.
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20
Using a sharp knife cut around the edges to loosen then turn out.
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21
Cool completely.
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22
Bring the cream to a boil, and pour over the chopped chocolate.
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23
Let stand to melt.
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24
stirring now until smooth.
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25
Place cake onto plate-- Glaze the top and letting glaze drip down the sides of cake.
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26
Cover with a dome top.
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27
Store at room temperature.
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28
Can be made the day before serving.
