Xmas Chocolate Fruit Cake Pt. 2
Xmas Chocolate Fruit Cake Pt. 2

Hey everyone, it’s Louise, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, xmas chocolate fruit cake pt. 2. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Xmas Chocolate Fruit Cake Pt. 2 is one of the most well liked of current trending meals on earth. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions every day. Xmas Chocolate Fruit Cake Pt. 2 is something that I’ve loved my entire life. They are nice and they look wonderful.

I am adding cocoa powder, so why not bring out the flavors of chocolate even more? I find that almond flour tends to. Justin bakes up a historic Empire Cake and uncovers. Chocolate Tiffin Recipe, Chocolate Recipes, Chocolate Traybake, Chocolate Fridge Cake, Chocolate Pastry, Baking The Belly Rules : My Best Fruitcake.

To get started with this particular recipe, we have to first prepare a few components. You can have xmas chocolate fruit cake pt. 2 using 19 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Xmas Chocolate Fruit Cake Pt. 2:
  1. Prepare Spices:
  2. Take 1/2 Inch Cinnamon,
  3. Take 6 Cloves,
  4. Prepare 12 Allspice Berries,
  5. Get Pinch Nutmeg Freshly Grated,
  6. Get Cake:
  7. Make ready 150 g Unsalted Butter,
  8. Get 38 g Dark Muscovado Sugar,
  9. Take 75 g Demerara Sugar,
  10. Get 50 g Ghee,
  11. Prepare 2 Eggs,
  12. Take 85 g Unbleached All Purpose Flour,
  13. Make ready 28 g Dark Rye Flour,
  14. Make ready 60 g High Quality Cocoa Powder Preferably Valrhona or Callebaut,
  15. Take Fresh Lemon Zest, 1/2 Lemon
  16. Make ready Fresh Lemon Juice, 1/2 Lemon
  17. Make ready Cointreau / Grand Marnier / Dark Rum, 38g + More For Feeding & Flambeé
  18. Prepare 57 g Walnuts Corasely Chopped,
  19. Take 57 g Pistachios Corasely Chopped,

Sign up for free to see the recipe. Perfect for Christmas or anytime of the Place the fruit, butter, sugar, honey, coffee liqueur, orange juice and zest, mixed spice and cocoa into a large wide saucepan. So this is like a last minute Xmas cake. Now about the texture & taste of the cake…the cake is ultimately moist, has a very good fruity flavor and I think the chocolate flavor blended with it very well.

Instructions to make Xmas Chocolate Fruit Cake Pt. 2:
  1. Preparing the spice. - - Blitz cinnamon, cloves and allspice berries in a spice grinder until powder forms. - - Transfer into a small bowl. - - Grate in the nutmeg. - - Mix until well combined. - - Set aside.
  2. Prepare the cake. - - Preheat oven to 150 degree celsius or 300 fahrenheit. - - Lightly grease loaf pan or cake pan with butter. - - Lined with parchment paper on the bottom as well as the sides. - - Run aluminium foil around the pan, cut and fold to create like a ring. - - Tie the aluminium foil with a thread. - - This is to prevent the cake from rising unevenly. Make sure the reflective side is facing towards out.
  3. Melt 75g of butter in a skillet. - - Once the butter has melted and starts to "sing", keep a close eye on it, as it can go from browned to burn very fast. - - Once the "singing" has subsided, transfer into a coffee filter over a sieve and bowl. - - Set aside to cool down slightly. - - Weigh the browned butter, if it is under 75g, add any neutral oil to compensate.
  4. Cream the remaining 75g of butter in a large bowl with a hand or stand mixer. - - Cream until it is like mayo consistency. - - Add in the sugar. - - Continue creaming until everything is well combined, light and fluffy. - - Add in the ghee, eggs and the browned butter. - - Mix until well combined.
  5. Add in the freshly ground spices. - - Mix until well combined. - - Sieve and fold in the 2 flour in 1/3 portions at a time. - - Sieve and fold in the cocoa powder in 1/3 portions at a time. - - Once everything has incorporated, add in lemon zest and juice. - - Add in the soaked fruits mix and Cointreau. - - Fold until well combined. - - Add in the nuts. - - Fold until well combined.
  6. Transfer into the prepared cake or loaf pan. - - Wack into the oven and bake for 2hrs to 2.5 hrs or until it passes the skewer test. - - Check frequently after the 1.5 hr mark. - - Remove from oven and set aside to cool completely. - - Once cooled, unmold onto a shallow bowl. - - Add about 3 TBSP of Cointreau into a sauce pot. - - Using a blow torch, light up the Cointreau. - - Be very careful when doing this.
  7. Pour the flambé liqueur over the cake. - - Once the flame has seized, set aside to cool down completely. - - Once cooled, wrap with parchment paper or cling film. - - Wrap another layer of aluminium foil. - - Keep it in a cool and dry place. - - You can feed the cake with 1 TBSP of liqueur once every week for as long as you desire. - - I fed mine for only 2 weeks. - - Slice and enjoy.

So this is like a last minute Xmas cake. Now about the texture & taste of the cake…the cake is ultimately moist, has a very good fruity flavor and I think the chocolate flavor blended with it very well. Indulge in these irrestible chocolate cake recipes. From classic chocolate fudge cake to gooey chocolate torte, find your new favourite. Master the chocolate cake with an airy, light sponge and rich buttercream filling.

So that’s going to wrap this up with this special food xmas chocolate fruit cake pt. 2 recipe. Thank you very much for reading. I’m sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!