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Jekk Joghgobkom 25.11.17

CHOCOLATE CHRISTMAS CAKE

 

Serves 16

Ingredients

200g raisins

100ml Grand Marnier, plus 1 tbsp extra for drizzling

200g unsalted butter softened

150g dark chocolate

100g walnut halves

200g brown muscovado sugar

4 eggs

200g plain flour

1 tsp ground mixed spice

1 tsp ground cinnamon

½ tsp ground nutmeg

Juice of 1 lemon

200g sultanas

100g mixed peel

100g glace cherries

100g chopped roasted hazelnuts

 

To finish and decorate

150g unsalted butter

300g dark chocolate

1 tsp Grand Marnier

200g marzipan

 

Method

-          Put the raisins in a bowl with the Grand Marnier, cover and leave to soak overnight

-          Preheat the oven to 150C/Gas2; grease a 22cm springform cake tin and line with baking parchment. Melt the dark chocolate in a microwave in 30 second bursts and set aside; dry-toast the walnut halves in a frying pan for 2-3 minutes until golden and set aside

-          Cream together the butter and sugar until light and fluffy; beat in the eggs one at a time, then beat in the melted chocolate; fold through the flour and spices, then stir in the soaked raisins, toasted walnut halves, lemon juice, sultanas, mixed peel, cherries and hazelnuts until you have a smooth batter

-          Pour the mixture into the prepared tin and bake for about 1 hour and 30 minutes until a skewer inserted in the centre of the cake comes out clean; leave to cool on a wire rack. Then use a skewer to poke holes all over and drizzle over 1 tbsp of Grand Marnier

-          To make the ganache, melt the butter and 300g dark chocolate together in the microwave, stir in the 1 tsp orange liqueur, remove from the heat and leave to cool for 2 hours, until you have a spreadable consistency

-          To finish roll out the marzipan and lay over the cake and smooth down; cover with the ganache and allow to set for 30 minutes, then pile up some chocolate curls; decorate to your taste

 

 

 

 

 

 

KEJK TAL-MILIED TAC-CIKKULATA

Ghal 16 il-persuna

200g zbib

100ml u mgharfa likur tal-laring

200g butir mhux mielah imrattab

150g cikkulata skura

100g gewz maqsum min-nofs

200g zokkor ismar muscovado

4 bajdiet

200g dqiq plain

Kuccarina mixed spice mithun

Kuccarina kannella mithun

Nofs kuccarina nocemuskata mithun

Meraq ta’lumija

200g sultana

100g konfettura

100g cirasa

100g gellewz mohmi mqatta’

 

Biex izzejjen u sservi

150g butir mhux mielah

300g cikkulata skura

Kuccarina liquour tal-laring

200g marzipan

 

-          Poggi z-zbib fi skutella mal-likur tal-laring; ghatti u hallihom jixxarrbu matul il-lejl

-          Sahhan il-forn ghal 150C/Gas1; idlek landa tal-forn bil-molla bil-butir u iksiha b’karta strazza; dewweb ic-cikkulata fil-microwave b’intervalli ta 30 sekonda u erfa’f’genb; ixwi n-nofsijiet tal-gewz f’tagen ghal madwar 2 minuti jew 3 sakemm jiehdu kulur dehbi; erfaghhom f’genb

-          Habbat flimkien il-butir u z-zokkor sakemm isiru krema hafifa u ratba; habbat il-bajd wahda, wahda, imbaghad hallat ic-cikkulata mahlula u zid bil-mod id-dqiq u l-hwawar; wara zid iz-zbib li tkun xarrabt, il-gewz moqli, il-meraq tal lumija, is-sultana, il-konfettura, ic-cirasa u l-gellewz sakemm ikollok tahlita uniformi

-          Ferra’ t-tahlita fit-turtiera li tkun ippreparajt u ahmi ghal madwar siegha u nofs sa xhin idahhal sikkina fin-nofs, tohrog nadifa; halli l-kejk jiksah fuq gradilija; xhin jiksah aghmel toqob fil-kelk b’seffud u roxx mgharfa liquour tal-laring fil-wicc tal-kejk

-          Biex taghmel il-ganache, dewed il-butir flimkien mat-300g cikkulata skura fil-microwave; zid kuccarina likur tal-laring u ohrog mill-microwave; halli t-tahlita tiksah ghal saghtejn sakemm il-konsistenza taghha tkun tajba biex tidlek biha

-          Iftah il-marzipan, poggi fuq il-kejk u iksi pulit; ferra’l-ganache u halli l-kejk joqghod ghal 30 minuta; imbaghad poggi nokkli tac-cikkulata fil-wicc u kompli zejjen kif tixtieq

 

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