Dark chocolate nutty Christmas cake

my favourite gluten-free dairy-free alternative

 

 

225g dark chocolate – minimum 70% chopped

5 large eggs separated

peel of 1 orange

25g coconut oil / butter

225g blanched hazelnuts (try to buy as it’s a faff!)

225g walnuts 

5 drops vanilla extract

65ml brandy/rum/whisky

1 tsp cinnamon

200g sugar – coconut/ rapudra/ raw/caster

 

 

preheat oven to 180*C

line cake tin with baking paper

 

put nuts & chocolate into food processor and pulse until grainy but NOT finely ground

transfer mix to a large bowl and add vanilla, brandy, cinnamon, melted coconut oil and sugar and mix well

add egg yolks mixing well & add orange peel

whisk the egg whites till stiff then fold spoon by spoon into cake mix

being careful to add in plenty of air……

transfer mix into cake tin and bake for 1 hour/1 hour + 10 mins covering if it is browning too much

check with a skewer to see if cooked trough

remove from oven and rest for a few minutes before turning out to cool

 

serve with a blob of yoghurt dusted with cinnamon & grated cacao

 

store in fridge for a couple of weeks wrapped in foil or freeze for easy entertaining

 

merry christmas – enjoy!

 

 

 

adapted from delia – thanks D!