Pre-heat oven to 180°C. Grease a 27cm x 18cm x 3.5cm slice tin. Line the base and sides with baking paper, allowing the sides to overhang

Stir the butter, milk, chocolate and vanilla essence in a large saucepan over low heat for 3-4 minutes or until melted and smooth. Remove from heat and allow to cool slightly. Add the sugar and stir to combine. In a separate bowl add almond meal, plain flour and self raising flour, whisk to combine. Add to chocolate mixture and stir until smooth. Add the eggs and stir until combined

Pour into the prepared tin. Drop spoonful of marmalade onto the batter and swirl with a butter knife. Bake for 30 minutes or until firm to touch and a skewer comes out clean. Cool in the pan. Cut into 16 pieces

Serve sprinkled with extra almonds and a dollop of cream