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ITALIAN CHOCOLATE NUT CHRISTMAS CAKE RECIPE

Liberally dusted with icing sugar, this chocolate cake from Italian cookery writer Anna del Conte, is delicious at teatime, or even after supper with a glass of sweet wine. A picture of Delia's Happy Christmas This

Prep time:
20mins

cook time:
35mins

serves:
5

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egg 5 ( separated )

egg

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Orange 1

Orange

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Oranges are among the world's ...

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Dark Chocolate 225 gram ( broken up until small pieces)

Dark Chocolate

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Icing Sugar as per taste

Icing Sugar

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Icing sugar is a soft powder which is made by grinding white sugar into a fine powder. Sometimes, ...

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Unsalted Butter as required

Unsalted Butter

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Bread crumbs as required

Bread crumbs

Description

Breadcrumbs are derived from whole bread. Technically speaking, leftover breads are ground into f ...

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Hazelnut as required

Hazelnut

Description

Hazelnut is the edible nut of the hazelnut tree, with hard smooth brown colored shell. Hazelnut c ...

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Walnut as required

Walnut

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Walnut is a tree nut that consists of a hardshell. The kernel resembles a tiny brain with a hard ...

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Brandy as required

Brandy

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Brandy is a fruit-based alcoholic ...

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Cinnamon Powder 1 tsp

Cinnamon Powder

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Cinnamon powder is the finely ground cinnamon bark found on the lower parts of the tropical, ever ...

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Details

Non-vegetarian

Level : Moderate

Cuisine : NA

Course : NA

Ingredients For ITALIAN CHOCOLATE NUT CHRISTMAS CAKE RECIPE

Egg just for binding 5 ( separated )

Eggs

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The structural parts of the egg include the shell, the albumen, the chalazae, and the yolk. An eg ...

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Chilled orange juice 1

Orange

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Oranges are among the world's ...

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Dark chocolates 225 gram ( broken up until small pieces)

Dark chocolate

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Dark chocolate is a form of chocolate that contains cocoa butter, cocoa solids, sugar, and emulsi ...

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For frosting: icing sugar as per taste

Icing Sugar

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Icing sugar is a soft powder which is made by grinding white sugar into a fine powder. Sometimes, ...

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Unsalted butter as required

Butter

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Butter is a pale yellow colored food which is produced when lactic acid producing bacteria are ad ...

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breadcrumbs as required

Bread crumbs

Description

Breadcrumbs are derived from whole bread. Technically speaking, leftover breads are ground into f ...

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Hazelnuts/or any other seeds or nuts as required

Hazelnut

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Hazelnut is the edible nut of the hazelnut tree, with hard smooth brown colored shell. Hazelnut c ...

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Walnuts as required

Walnut

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Walnut is a tree nut that consists of a hardshell. The kernel resembles a tiny brain with a hard ...

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Brandy as required

Brandy

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Brandy is a fruit-based alcoholic ...

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Cinnamon powder 1 tsp

Cinnamon Powder

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Cinnamon powder is the finely ground cinnamon bark found on the lower parts of the tropical, ever ...

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Methods

How to make ITALIAN CHOCOLATE NUT CHRISTMAS CAKE RECIPE

1. Begin by buttering the cake tin generously, then sprinkle the inside with the breadcrumbs, shaking off any excess.
2. Put the s and walnut pieces in a food processor, then break the chocolate into small pieces and add it to the nuts. Pulse the machine on and off until the mixture is of a grainy consistency, but not finely ground. If you don't have a food processor, you can chop the ingredients by hand using
3. Transfer the mixture to a large bowl and stir in the vanilla extract, brandy, cinnamon, melted butter and sugar, mixing thoroughly. Now gradually add the egg yolks, mixing them in very well, and, finally, add the orange peel. Next, whisk the egg whites to the stiff-peak stage but not so thick that t
4. they become dry.Gently fold them into the chocolate mixture with a large metal spoon, a few tablespoons at a time, cutting through the mixture with a high movement to incorporate plenty of air. When all the egg whites have been folded in, spoon the mixture into the prepared cake tin and bake in
5. the oven on the centre shelf for about 1 hour to 1 hour 10 minutes. Cover the cake loosely with baking parchment for the last 10 minutes if it's becoming too brown.The cake is ready when a cocktail stick inserted in the middle come out dry. Then leave it to rest in the tin for a couple of minutes,
6. before turning out on to a wire rack to cool.Store in the fridge, wrapped in foil, and eat within 2 weeks. The cake will also freeze well, again wrapped in foil.