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Saturday, 17 October 2009

Incredibly Yummy Rich Chocolate Nut Cake

Brace yourselves....

This is multi calorific

for serious chocoholics

and anyone who likes 'indulging'...

This recipe is adapted from one I found years ago in one of my cook books... and it was in cups. I have never bothered to convert it so I apologise. I have a lovely stainless steel set of cups - very useful and so easy to use.

Incredibly Yummy Chocolate Nut Cake

1/2 cup plain Flour
1/2 cup Cocoa
1 teaspoon ground Cinnamon
1 cup sliced Almonds
1 1/4 cups Brazil Nuts (chopped)
1 1/2 cups dessicated coconut
1/4 cup stem or glacé Ginger
1 1/2 cups currants
250g dark Chocolate (chopped)
1/4 cup Honey
1/2 cup Orange Marmalade
60g Butter

5.25 ozs (2/3 cup) dark Chocolate
2 ozs Butter

The Cake
1. Mix the nuts, the coconut, the ginger, the currants, the cinnamon, the cocoa and the flour in a big bowl.

2. In a saucepan gently heat (low setting) the chocolate, butter, honey and marmalade until melted and well blended together. Stir all the time.

3. Stir the melted choc mixture into the dry ingredients in the bowl.

4. Take an 8 inch round oven-proof flan tin, grease the sides and base and line it with greaseproof paper.

5. Press the cake mix into the base of the flan tin.

6. Bake in the oven for about 45 minutes, at roughly 140/150C. Keep an eye on it as I may need longer, or shorter. Either way cook it until its firm.

7. Leave to cool in the tin. When cool turn out onto a wire rack.

The Icing
8. Mix the chocolate and butter in a bowl. Stir well until it is very smooth.

9. When the cake is cool/cold, spread the icing all over the surface, top and sides. Put it in the fridge to set.

Eat this with thick cream if you are really brave...

You can freeze this for 2 months, and it will happily keep for a week until you need it when freshly made. Keep it covered and stored in the fridge (if not frozen).

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