Tuesday 24 April 2018

Chocolate Christmas Cake

This rich chocolate orange cake is packed with nuts. If some family members don't like dried fruits, this makes a delicious alternative to traditional Christmas fruit cake. Ingredients: 1 large orange 225g ( 8oz) plain chocolate 350g ( 12oz) unsalted almonds, hazelnuts and walnuts, preferably ready-chopped 200g ( 7oz) caster sugar 25g ( 1oz) butter 5 large eggs You will also need: a 20cm ( 8in) tin with a loose base

NB: If you can't get ready-chopped nuts, put whole nuts in a plastic food bag and seal the end. Crush them into small pieces with a rolling pin.

Method: 1. Heat the oven to 180° C, 350° F or gas mark 4. Grease and line the tin. Grate

the zest from the orange and squeeze out the juice. 2. Cut the chocolate into small pieces. Put the chocolate, zest, nuts and sugar

into a large bowl. 3. Heat the butter in a pan until it melts. Turn off the heat and add the orange juice. Add the buttery mixture to the ingredients in the bowl. Stir everything together. 4. Separate the eggs. Put the whites into a large, clean bowl. Add the yolks to

the chocolate mixture and stir them in. 5. Whisk the egg whites until they are really thick. When you lift up the whisk,

they should make stiff peaks. 6. Add two large spoonfuls of egg white to the chocolate mixture. Use a metal

spoon to fold them in gently. Add the rest of the whites and fold them in. 7. Spoon the mixture into the tin. Bake the cake for one hour. 8. Push a skewer into the middle of the cake. When it comes out without cake mixture stuck to it, it is ready. Leave it in the tin for 10 minutes, then turn it onto a wire rack. * This cake will keep for up to a week covered with foil or foodwrap.

Mother & Babies

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