Fruit and nut chocolate wreath
Serves: 20
Prep time: 35 mins Total time: 
Recipe photograph by Martin Poole
Fruit and nut chocolate wreath
Chocolate fridge cake is completely transformed simply by chilling it in a ring tin or bundt tin to create a wreath shape. Add gold leaf and decorations for a luxe, seasonal touch
Serves: 20
Prep time: 35 mins Total time: 
See more recipes
Nutritional information (per serving)
Calories
456Kcal
Fat
25gr
Saturates
13gr
Carbs
51gr
Sugars
43gr
Fibre
4gr
Protein
5gr
Salt
0.3gr
Mima Sinclair
Food stylist and cookery author Mima has years of experience writing, testing and developing recipes. She has a keen interest in world cuisine and a passion for anything sweet.
Mima Sinclair
Food stylist and cookery author Mima has years of experience writing, testing and developing recipes. She has a keen interest in world cuisine and a passion for anything sweet.
Ingredients
- 500g cook's Belgian dark chocolate (54% cocoa solids), in pieces
- 200g unsalted butter
- 150g golden syrup
- 2 oranges, zested
- ½ tsp ground cinnamon
- 250g dried figs, trimmed and sliced
- 250g almond, raisins & cherry fruit & nut mix
- 2 tbsp Cointreau or the juice of ½ orange
- 150g amaretti biscuits
- 250g digestive biscuits
- 100g white chocolate chips
- about 100g chocolate honeycomb (we used 3 x Crunchie bars), roughly chopped
- 2 sheets Taste the Difference 23t edible gold leaf
To decorate (optional)
- blackberries, sprayed with edible gold glitter spray
- cake decorations
- rosemary sprigs
- sliced fresh figs
Step by step
Get ahead
Prepare to the end of step 5 up to a few days ahead; store in an airtight container in a cool place or in the fridge.
- Cut 4 long strips of double thickness baking paper, 2-3cm wide x 35cm long, and place at intervals in a 20cm x 9cm bundt or ring tin (1.8 litre) so the ends come up the sides – these will help you remove the fridge cake when it is set. Line with clingfilm, leaving extra hanging over the edges.
- Put the chocolate, butter, golden syrup, orange zest and cinnamon in a saucepan and melt over a low heat, stirring occasionally until smooth and combined. Pour into a large bowl to cool, stirring occasionally for 20 minutes until it has reached room temperature.
- Meanwhile, place the dried figs and dried fruit and nut mix in a heatproof bowl with the Cointreau or orange juice. Mix well, cover and heat in the microwave (600-800 watts) for 1 minute. Set aside to soak for 5-10 minutes.
- Break up the amaretti and digestive biscuits into small chunks and fold through the chocolate mixture with the chocolate chips, the honeycomb chunks, and the soaked fruit and nut mix until evenly coated.
- Spoon into the lined tin and press down firmly with the back of a spoon. Cover with clingfilm and chill in the fridge for 3 hours or overnight until set firm.
- Remove from the fridge and, using the baking paper tabs, pull gently to release the chocolate wreath and turn out onto a plate or serving board. Remove the clingfilm.
- With your fingers, or using a clean dry paintbrush, rub the gold leaf randomly over the chocolate wreath. Decorate with the gilded blackberries, cake decorations, rosemary sprigs and fig slices as you wish. Serve the wreath cut into slices.
