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Chocolate Christmas Cake
3 hours
12
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Introduction
This is the best Christmas cake I have ever had! The background taste of chocolate makes it
Oven temperature
140°c/130°c fan – 300°f – Reg 2
Steps
Preparation
Grease and double line a deep round cake tin (23cm)
Chop dates put them with the bicarb in 250ml boiling water stir and sock for 10 minutes
Juice and zest the orange
Put all the other dried fruit, brandy, and sugar. butter, orange juice and zest into a pan and simmer for 10 minutes
Cool and add the dates and juice – if possible, now leave over niovernightght for all the flavours to develop.
Instructions
Stir eggs into the fruit mixture
In a bowl sift the flour, ground almonds, cocoa powder, and spices.
Pour into the fruit mixture and mix until fully combined.
Fold in chopped chocolate and pour the batter into your greased tin.
Bake in the oven for over 2 hours the cake is ready to come out when a skewer inserted into the centre comes out clean.
Leave in the tin until completely cold.
Then store in greaseproof paper and foil.
If you like a boozy cake poke a few holes across the top of the cake and feed it with Brandy!
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Cooks tips
You can ice the cake as normal with almond paste and royal icing but this cake is very rich and really doesn’t need the extra calories
Serve with
strong cheddar cheese
Further recipe suggestion
Wine pairing
TO PRINT RECIPE
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TO PRINT RECIPE
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Ingredients
450g pitted dates
1tsp bicarb
200g raisins
150g sultanas
150g dried cherries
100ml brandy
200g dark muscovado sugar
150g butter
1 Orange
3 eggs
200g plain flour
50g ground almonds
2 tabs of cocoa powder
2 tsp ground cinnamon
2 tsp ground ginger
½ tsp ground cloves
½ tsp ground cardamom
120g dark chocolate