Preparation: Preheat oven to 175C (350F). Place parchment paper on or grease a round 7 inch pan. All ingredients must be at room temperature. Separate egg white from yolks.
Beat egg whites with electric mixer until it's a dense foam.
Melt the chocolate. Beat yolks with electric mixer until thick and light colored in a double boiler (not so hot, but needs to be warm).
Fold the chocolate into the yolks a third at a time with a whisk.
Fold 1/3 of meringue into chocolate mixture with a whisk. Combine with orange marmalade. Fold chocolate mixture into rest of meringue with a whisk.
Pour the batter into the pan. Lift and drop the pan on the counter to pop the air bubbles (be careful not to splash!).
Bake for about 15 to 20 minutes at 175C(350F) or until a toothpick inserted into the center comes out clean.
Tips: Before you begin to cut the cake, warm up the knife. Also I think the next day is the best time to eat it.
Whipped cream or vanilla ice cream is always so good!
OISHI! (means yummy in Japanese!)