• Brandied Chocolate Cold Cake

    1 vote
    Brandied Chocolate Cold Cake
    Prep: 30 min Cook: 10 min Servings: 7
    by molly11
    3 recipes


    • Ingredients
    • 2 tbsp brandy
    • 100 g digestive biscuits, broken into small pieces
    • 100 g butter
    • 3 generous tbsp runny honey
    • 185 g dark chocolate (75%) broken into pieces
    • 235 ml cream, lightly whipped
    • 175 g whole mixed nuts, toasted and then chopped
    • 55 g ready to eat dried peaches
    • 100 g glace cherries, halved
    • 85 g crystallized orange peel, finely chopped
    • Cocoa powder, top quality to dust


    1. Line a 20cm tart tine with a removable base with plastic wrap.
    2. Drip the brandy over the digestive biscuits in a mixing bowl.
    3. Melt the butter, chocolate and honey in a bowl over simmering water and stir well until smooth and everything is incorporated.
    4. Remove from heat and allow to cool for about 5 – 8 minutes and then fold in the whipped cream, nuts, apricots, cherries, peel and digestive biscuit mix, stirring everything well and combining it all evenly.
    5. Spoon the mixture into the prepared tins and press everything down well.
    6. Chill in a refrigerator overnight.
    7. Invert the tart onto a dinner plate, peel off the wrap and discard it.
    8. Dust heavily with cocoa and serve.
    9. Notes* It will keep in the tin for up to 3 days in the fridge.

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