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Anna Gare

My Very Merry Christmas Cake (Chocolate cherry, nut torte with champagne berries & cream)

Ingredients

  • 300 g dark coking Chocolate
  • 100 g Almonds
  • 100 g Brazil Nuts
  • 100 g Pecans
  • 150 g dates seedless
  • 100 g red Glace Cherries
  • 100 g soft dried figs
  • 50 g crystallised Ginger
  • ground Cinnamon
  • 7 egg whites
  • 150 g caster sugar

Champagne berries

  • 3 cups Sugar
  • Water to cover
  • 1 kg frozen raspberry
  • 1 cinnamon quill
  • ½ Lemon
  • 1 bottle Champagne
  • Strawberries, blueberries, blackberries, raspberries, any other berry
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Method

  1. Place nuts & cooking chocolate into food processor & pulse until roughly chopped.
  2. Finely chop dates, cherries, figs & ginger.
  3. Combine nuts, chocolate, fruit & cinnamon in large bowl.
  4. Beat egg whites until stiff, gradually beat in sugar until dissolved.
  5. Fold egg whites into fruit & nut mixture.
  6. Spoon into a 25cm lined cake tin.
  7. Bake in pre-heated oven (180deg) for about 1 hr.
  8. Allow to cool in open oven.
  9. Dust with icing sugar & serve with champagne berries (recipe below) and cream

Champagne berries

  1. Heat sugar and water to make syrup
  2. Then add frozen raspberries, cinnamon quill, lemon and champagne
  3. Cook for about ten minutes then turn off and add fresh berries:
No Rating

Notes & Tips

Keeps for at least 1 week in airtight container. Use leftover egg yolks to make delicious home made aioli.

Recipe Rating

3

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