Italian Chocolate Nut Christmas Cake

Name: Italian Chocolate Nut Christmas Cake
Ingredients: 8 oz (225 g) dark chocolate (minimum 70-75% cocoa solids), broken up into small pieces; 5 large eggs, separated; 1 large orange, scrubbed under warm water and the peel (without the pith) removed with a potato peeler and very finely chopped; 1 oz (25 g) icing sugar, for dusting; 1 oz (25 g) unsalted butter, melted and slightly cooled, plus a little extra for the tin; 2 rounded tablespoons fine breadcrumbs, for the tin; 8 oz (225 g) whole blanched hazelnuts; 8 oz (225 g) walnut pieces; 5 drops vanilla extract; 21/2 fl oz (65 ml) brandy; 1 teaspoon ground cinnamon; 7 oz (200 g) golden caster sugar

"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...."

INGREDIENTS

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8 oz (225 g) dark chocolate (minimum 70-75% cocoa solids), broken up into small pieces

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5 large eggs, separated

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1 large orange, scrubbed under warm water and the peel (without the pith) removed with a potato peeler and very finely chopped

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1 oz (25 g) icing sugar, for dusting

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1 oz (25 g) unsalted butter, melted and slightly cooled, plus a little extra for the tin

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2 rounded tablespoons fine breadcrumbs, for the tin

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8 oz (225 g) whole blanched hazelnuts

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8 oz (225 g) walnut pieces

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5 drops vanilla extract

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21/2 fl oz (65 ml) brandy

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1 teaspoon ground cinnamon

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7 oz (200 g) golden caster sugar

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