DARK WEDDING RECIPES

Steps:

• To make the cake: Grease and line the cake tin with baking parchment. Wrap a band of newspaper siz sheets thick around the outside of the tin. Break the chocolate into small chunks and melt in a large heatproof bowl over a pan of barely simmering water, stirring occasionally.

  Seperate all but three of the eggs and reserve the whites. Place the yolks, the remaining whole eggs and the sugar in a food mixer bowl and whisk at high speed for 10-15min or until pale and the mixture leaves a ribbon trail.

  Fold half the almonds and coffee into the egg mixture until evenly combined, then fold in half the melted chocolate. Repeat with the remaining almonds, coffee and chocolate until the mixture looks smooth.

  Using a handheld whisk, whisk the egg whites until just stiff. Stir one quarter of the egg whites into the chocolate mixture, then fold in the remainder.

  Pour the mixture into the prepared tin, place a sheet of baking paper on top of the cake and bake at 170°C (325°F) mark 3 for about 1hr 20min. The surface must look set, but don't worry if the cake is slightly wobbly in the middle - it will firm up as it cools in the tin. Remove from the oven and cover with a tea-towel until the cake has cooled completely. To turn out, loosen the sides of the cake and flip on to the cake board. Cover and chill.

  For the chocolate truffle filling: Break up the chocolate and place in a heatproof bowl. Add 450ml (3⁄4 pint) double cream; melt over a pan of barely simmering water, stirring occasionally until well combined.

  Remove from the heat, add the rest of the cream and mix in well. Allow to cool to a spreadable consistency, stirring occasionally.

  For the chocolate marzipan: Break up the marzipan and place in a food processor with the cocoa and glucose syrup. Process until evenly blended, then turn out on to a clean worksurface; knead until smooth.

  To decorate the cake: Heat the jam with a splash of water in a saucepan until bubbling. Using a soft pastry brush, brush the top of the marzipan-covered cake lightly with a thin layer of the hot jam.

  Dust the cake thickly with cocoa powder. Curl flowers or foliage around the cake and secure with florist?s wire.

Steps:

• Set oven to 325 degrees F.
• Butter two 9 x 5-inch loaf pans.
• Line the pans with foil, then butter the foil.
• Cream the butter or shortening.
• Add in brown sugar; beat until light.
• Add in lemon extract and eggs and beat well.
• Stir in molasses and blend to combine.
• In a small bowl combine the flour with baking soda, cinnamon, allspice, mace, cloves and salt; beat into the creamed mixture until combined.
• Add in milk; beat until combined.
• Stir in the candied fruit, candied cherries, candied citron, dates or raisins and nuts; mix well.
• Transfer/divide the batter between the two pans.
• Bake for 1 to 1-1/4 hours or until the loaves test done.
• Turn out onto racks to cool.
• When completely cooled wrap well and store in an airtight container.
• BRANDIED FRUIT CAKE OPTION; soak two large pieces of cheesecloth in brandy.
• Wrap each fruit cake in the cheesecloth covering all sides, then wrap well in foil.
• Moisten the cheesecloth with additional brandy every few days for about a week.