how to make chocolate fruitcake step by step

dark chocolate

🥗Healthier: cacao nibs

💰Cheaper: semi-sweet chocolate

Cacao nibs are lower in sugar and calories, while semi-sweet chocolate is more affordable.

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat option, while margarine is often less expensive.

mixed dried fruits

🥗Healthier: fresh fruits

💰Cheaper: raisins

Fresh fruits can reduce sugar content, while raisins are a cost-effective alternative.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index, while white sugar is generally cheaper.

Preheat the oven to 150°C (300°F).

Grease and double line a 20 cm square baking pan.

Chop 200 g of unsalted butter and place it in a saucepan.

Add 220 g of dark brown sugar, 100 g of dark eating chocolate broken into pieces, 80 ml of brandy, and 1 tsp of vanilla essence to the saucepan.

Cook on medium heat for about 3 to 4 minutes, stirring until the butter and chocolate are melted and the sugar is dissolved, creating a smooth mixture.

Add 250 g of raisins, 250 g of currants, 100 g of dried cranberries, 110 g of mixed dried fruit, and 110 g of glazed cherries to the saucepan and stir to coat the fruit evenly.

Cook the fruit mixture on medium heat for 2 to 3 minutes, then remove from heat and let cool slightly.

In a separate bowl, sift together 200 g of self-raising flour, 1/4 cup of cocoa powder, and 1 tsp of mixed spice, then add 100 g of almond meal and mix well.

Add 3 slightly beaten eggs to the cooled butter and chocolate mixture, then combine well.

Add the prepared flour mixture to the wet mixture and mix until well combined.

Pour the mixture into the prepared baking pan and smooth the top with a spatula.

Bake for 1 hour to 1 hour and 30 minutes, or until a skewer inserted into the center comes out clean.

Once baked, wrap the entire pan in foil and let it cool completely.

For decoration, wash and dry red seedless grapes and set aside.

Whisk 1 egg white until frothy and prepare about 1/4 cup of icing sugar.

Dip grapes in egg white and roll in icing sugar to coat, placing them on baking paper to set.

Once the cake is completely cooled, cover it with marzipan (250 g) and trim the edges.

Warm 80 g of jam to make it easy to spread, then spread it on top of the marzipan.

Roll out 500 g of icing sugar to cover the cake, ensuring it is smooth and manageable, then spread it over the top of the cake, allowing it to drop down the sides.

Decorate the cake with the coated grapes and other fruits as desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens