If you fancy a change from the usual Christmas pudding then why not try our boozy chocolate Christmas cake? With an assortment of cranberries, brandy, almonds and much more it’s sure to appeal to everyone’s taste buds.
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Serves: 20
Ease of preparation: Easy
Preparation time: 30 mins
Cooling time: 1 hour
Ingredients:
- 75g Dried Cranberrries
- 150g Raisins
- 5 tbsp Brandy (alternative liqueurs can be used)
- 250g Dark Chocolate for Cooking
- 6 tbsp Milk
- 1 tsp Almond Extract
- 175g Unsalted Butter
- 175g Light Muscavado Sugar
- 4 Medium Eggs, lightly beaten
- 150g Self-Raising Flour
- 75g Ground Almonds
- 75g Brazil Nuts, chopped
For the Ganache:
- 150g White Chocolate for Cooking
- 300ml Double Cream
- 1 tbsp Brandy (alternative liqueurs can be used)
Method:
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Soak the cranberries and raisins in 2 tablespoons of brandy overnight.
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Preheat oven to 180C/350F/Gas Mark 4. Oil and base line a 20cm round loose bottomed cake tin.
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Melt dark chocolate, milk and almond extract together in a bowl over simmering water. Allow to cool slightly.
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In a large bowl cream the butter and sugar until light and fluffy. Gradually beat in eggs. Fold in flour, melted chocolate mixture, ground almonds, soaked fruit and Brazil nuts.
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Pour into the prepared tin and bake for 1-1½ hours or until a skewer comes out clean. Remove cake from tin, remove greaseproof paper and cool completely on a wire rack. Then turn the cake over, prick the base several times and drizzle over 3 tablespoons of brandy, before turning upright again.
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To make the ganache: melt the white chocolate and allow to cool slightly. Lightly whip the double cream until just holding its shape. Fold in the brandy. Working quickly, gently fold the cream into the white chocolate until it’s well combined.
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Spread the white chocolate mixture over the tops and sides of the cake and smooth with a knife.
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Serve and enjoy.
Equipment:
- 20cm Round Loose Bottomed Cake Tin
- Greaseproof Paper
- Mixing Bowls
- Saucepan
- Wooden Spoons
- Skewer
- Wire Rack
- Electric Whisk
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