Chocolate Cake Recipes

Ingredients

95g coarsely chopped dried figs
40g coarsely chopped raisins
50g coarsely chopped dried prunes
60g coarsely chopped glace cherries
4 fresh dates, seeded, coarsely chopped
2 tspns finely grated orange rind
125ml brandy
125g butter
1/2 cup plain flour
1/2 cup firmly packed brown sugar
1 cup milk
600ml thickened cream
2/3 cup choc hazelnut spread (such as Nutella)
1 tspn nutmeg
1 tspn ground cinnamon
4 egg yolks
1/3 cup toasted hazelnuts
200g dark eating chocolate chopped finely
200g dark eating chololate, melted, extra

Method

1. Combine fruit, rind and brandy in large bowl; mix well. Cover tightly with plastic wrap; store overnight or for up to a week, stirring daily.
2. Line 7 cup pudding basin with plastic wrap, extending plastic 5cm over edge of basin.
3. Melt butter in medium saucepan, add flour, stir over heat until bubbling.
4. Remove from heat; stir in sugar then milk and half the cream. Stir over medium heat until mixture boils and thickens. Transfer to large bowl, stir in spread, spices and yolks. Cover surface of mix with plastic wrap and refridgerate for one hour.
5. Stir in fruit mixture, nuts and chopped chocolate. Beat remaining cream in small bowl with electric mixer until soft peaks for, fold into pudding mixture.
6. Spoon mixture into prepared basin, tap basin lightly to remove air bubbles. Cover with foil and freeze for 3 hours or over night.
7. When frozen, turn pudding out onto tray, remove plastic wrap and return to freezer.
8. Cut a 35cm cirlce from paper as a guide and cover paper with plastic wrap. Spread melted chocolate over plastic wrap then quickly drap plastic chocolate side down over pudding. Quickly smooth with hands to avoid deeps pleats in the plastic.
9. Freeze until firm. Peel away plastic and trim excess chocolate.

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