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We hope you got benefit from reading it, now let’s go back to xmas chocolate fruit cake pt. 2 recipe. To make xmas chocolate fruit cake pt. 2 you only need 19 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to prepare Xmas Chocolate Fruit Cake Pt. 2:

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

Steps 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.

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. Nigella's easy chocolate fruit cake is dark, moist and delicious - loaded with coffee and orange flavours. 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. Change up the fruit cake this year by giving it a rich chocolate flavor. Spreading chocolate ganache over the cake completes the transformation.

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