Chocolate Brandy Cake

Name: Chocolate Brandy Cake
Yield: Serves 8–10
Ingredients: 3 oz/84 g caster sugar; 3 tbsp brandy; 8 oz/225 g digestive biscuits, crushed into crumbs; 8 oz/225 g butter; 8 oz/225 g dark chocolate; 3 oz/84 g glacé cherries, roughly chopped; 2 large eggs; 8 oz/225 g digestive biscuits, crushed into crumbs; 3 oz/84 g walnuts, broken into bits

Preparation info

Serves
8–10

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

This cake is extremely rich, and can be used as a dinner party pudding. It can be made up to 5 days in advance – it keeps in the fridge and it also freezes well. One of my father’s favourites – and as he is an extreme chocolate fanatic, you can’t say more for this cake.

Ingredients

8 oz/225 g butter
8 oz/225

Dinner
Cake
Vegetarian

Method

Melt the butter and chocolate together in a saucepan over a gentle heat. Stir until well mixed, then cool. Add the brandy, the crushed biscuits, broken walnuts and chopped cherries. Whisk the eggs and sugar until really thick and pale and fold into the chocolate brandy mixture.

Line a 2-pint/1.1-litre loaf tin with baking parchment as neatly as possible – the more tidily you cut the pap