Alfresco Deserts
Festive Chocolate Wreath
Ingredients
1.5 Litre Ring Mould
200g butter
200g caster sugar
4 eggs
250g self raising flour
25g cocoa
100g dried cranberries
50g crystalised ginger
100g plain chocolate chips
1 chocolate flake
Topping
80g dark chocolate
Edible Gold Leaf
Handful of crystalised ginger
Coloured Sugar Balls
Edible Glitter
Setup your BBQ for indirect cooking at around
180C/360F. Cream your butter and sugar together
until they become light and fluffy. Next add your
eggs one at a time, if it starts to curdle then
add a little flour. Add your flour and cocoa and
stir. Lastly add the chocolate, ginger, cranberries and flake.
Pour your mixture into the cake tin and spread
it around evenly. Cook it for around 45 mins, it
should be firm to touch and dipping a knife into
it should come out clean. When it is cooked turn
it upside down on a rack and allow it to cool for
about 10 mins before removing the tin.
Once the cake has fully cooled you can decorate
it. Melt the chocolate and pour it over the cake.
Lastly make your cake look jazzy by adding the
other toppings. Eat!