Name: Chocolate Cracker Cake
Yield: Makes: a cylindrical 20-portion cake
Ingredients: 200 g / 7 oz plain dessert chocolate; 30 g / 1 oz glacé ginger, sliced or chopped; toasted almonds, sliced; 60 g / 2 oz grated chocolate or chocolate flakes; dried figs, chopped or sliced fresh dates or prunes, sliced; 60 g / 2 oz of each of the following ready-to-eat dried fruits and nuts: dried apricots, chopped; glacé cherries, sliced; glacé pineapple, sliced; toasted hazelnuts, chopped; candied orange peel, chopped; 1 tbs rum or brandy; 120 g / 4 oz butter; 1 egg yolk

Preparation info

Makes: a cylindrical
20
-portion cake

Difficulty
Easy

Appears in

Cakes

By Geraldene Holt

Published 2011

About

My version of the familiar refrigerator chocolate cake is crammed with dried and candied fruits and toasted nuts. These can be varied according to taste as long as you retain the same weight of added ingredients. For Christmas, I shape the cake to resemble a cracker with ribbons tied around each end. Alternatively the cake can be simply spooned into a cake tin. There is no baking involved in this cake so it is simple and safe for children to make.