In a bowl cream together the butter, confectioner’s sugar and vanilla bean. Separate the eggs and add the egg yolks to the mixture. Melt the chocolate and let it cool before adding it to the mix.

Beat egg whites until stiff; slowly sprinkle in the sugar until the egg whites are firm and shiny. Now sift the flour and add it slowly and carefully together with the egg whites to the egg yolk mix.

Preheat oven to 170 °C. Cover a baking pan with baking paper and grease the sides of the pan with butter and cover with flour. Fill in the dough and bake for 55 to 60 minutes. The first 10 to 15 minutes you should not close the door of the oven completely, just let it open by clipping a spoon between the oven and the oven door. After baking the cake, let it cool on a wire rack for about 20 minutes. Afterwards remove the baking paper and remove it from the baking pan.

Now cut the cake horizontally and trim the tops of the cakes to make level. Warm up the marmalade to make it more spreadable. Place bottom layer on a wire cake and spread with the marmalade. Place the second cake layer on top; spread the top and the side of the cake with the rest of the marmalade.

For the glazing put together the chocolate and butter and heat over a waterbath (but not too hot, approx. 60°C!). Now all in one pour the glazing over the cake and try not to spread it so much because you want a smooth and shiny glazing!