Pre-heat oven to 170°C or 150°C fan forced. Grease a 20cm square cake tin. Line the base and sides with baking paper, allowing the sides to overhang
Stir the butter and chocolate in a large saucepan over low heat for 4 minutes or until melted and smooth. Remove from heat. Stir in the cocoa powder and combined sugars, then the eggs. Sift over the flour and stir until well combined. Fold in the almonds
Pour into the prepared tin. Drop spoonful of warmed marmalade onto the batter and swirl with a butter knife. Bake for 40-45 minutes or until firm to touch. Cool in the pan. Cut into 18 pieces
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