Brandy cake...
1/2 lb digestive biscuits
1/2 lb good chocolate (this recipe is from the days when Bournville was considered to be good choc - I usually use it or something similar, don't usually bother to go for the expensive 70% stuff)
1/2lb butter
2 eggs
3 oz castor sugar
2 oz glace cherries - chopped
2 oz walnuts - choppped
small glass of brandy (or rum if you must)
(I've got a feeling that I tend to add at least double the amount of cherries and walnuts plus a good extra sploosh of brandy at the end when you can see how liquid the mixture is - don't want it to be too runny obviously! But also you don't want it not to have enough...)
- crush biscuits coarsely
- melt choc and butter gently together then take off heat and leave to cool a little so no longer really hot
- meanwhile beat eggs and sugar together until really creamy
- Add choc mixture to the eggs and gently start to fold in
- Add the nuts, cherries, crushed biscuits and brandy. Check that it is packed with all the nice bits and tastes strongly enough of brandy - add more if necessary (see above!)
- Put into a buttered loose bottomed tin, put into the fridge and leave to set.
- Keep in the fridge
- Serve dusted with icing sugar
To serve it as a log rather than as a square or circular cake you need a cylinder tin, which is quite difficult to come by.
Over the years our solution has been:
- Find one of those fancy canisters that whiskey/rum/etc bottles come in for gift packages sometimes
- Find a jar that fits it in really well (my mum keeps her canister from year to year, with the ancient nescafe jar in that fits it just right!)
- Cut the canister down to be just a bit bigger than the jar
get some foil and roll it several times around the jar, loosely enough that it will slide off. use sellotape to seal up the outside and fold up the bottom over the bottom of the jar and again use sellotape to seal it. Leave the foil at the top standing up tall
- then wrap a couple of layers of clingfilm around the outside of the foil, again sealing the side and bottom with sello if needed, but leaving the top open
- carefully put the cling and foil wrapped jar into the canister then carefully extract the jar leaving the foil and cling behind. This means that you should hopefully have a nicely lined container to put your mix into.
(It sounds complicated but over the years we have found that it is much easier and safer to make a lining on the outside of the jar and then drop it into the container rather than try to line the inside of the container - it can be done but is a real fiddle!)
- Pour the mix into the lined container, tapping occasionally to get rid of any air bubbles
- When all the mix is in, gently fold the remaining foil and cling at the top of the container over the mix to act as a lid or cover at that end
- Pop in the fridge and leave to set
- To serve - get a board or platter to put it on out.
10 - carefully extract the entire log from the container and unroll from its foil and cling wrappings
11 - slice off a small sliver all the way down the side of the log, then sit the log on the board or platter on this cut side (stops it from rolling around) Sliver becomes chef's perks :)
12 - Slice off each end to neaten it up (more chef's perks!) , then dust with a little icing sugar and decorate with suitably naff robin, 2" christmas trees, happy christmas plaque, dancing snowman etc