a picture of a slice of cake on a plate with a dollop of cream next to it

Italian Chocolate Nut Christmas Cake

1 hour 10 minutes

Makes one 8 inch (20 cm) round cake. See questions Lindsey has answered on this recipe at the end of the method

This recipe is from Delia's Happy Christmas.

Liberally dusted with icing sugar, this chocolate cake from Italian cookery writer Anna del Conte, is delicious at teatime, or even after supper with a glass of sweet wine.

The Delia Online Cookery School: Another festive recipe is Christmas Stollen which you can watch being made in our video. Just click the recipe image to play.

Got a question on Delia's recipes? Ask Lindsey

Ask a Question

Storing the Italian Chocolate Nut Christmas Cake

Asked by: Emma Scott

Hi, I was just wondering if there's a particular reason that Delias Italian chocolate nut Christmas cake needs to be kept in the fridge? I REALLY want to make it but not sure I'll have room in the fridge to store it. I'm planning to make it the day before eating.

Answered by Lindsey: Hello, I expect it’s because it’s more like a dessert than a cake if it’s warm it may be more fragile. It may be fine in a cool place rather than a fridge but I wouldn’t wrap in foil because it might get damaged when you unwrap it. I think stored on a cake board or similar, covered in cling and kept in an airtight container; it will be fine for a few days in a cool place. Or even in the garage or boot of the car if it’s cold outside. Best wishes Lindsey

Replacing breadcrumbs in the Italian Chocolate Nut Christmas Cake

Asked by: Sheepy

Can I omit the breadcrumbs in the Italian Chocolate Nut Christmas Cake and replace them with chopped up nuts? I have a family member who needs a Gluten Free diet. Also how many does it serve?

Answered by Lindsey: Ground almonds or ground hazelnuts woud be nice. It's very rich, and it depends when you eat it but probably 10 - 12. Kind regards Lindsey

The breadcrumbs in Italian Chocolate Nut Christmas Cake

Asked by: pammyg

Hi. In the recipe for the Italian Chocolate Nut Christmas cake the ingredients list states breadcrumbs - are these dried or fresh? Many thanks

Answered by Lindsey: Hello, I would use dried white crumbs, as they’ll stick to the sides of the buttered tin. If you use/buy the coarse dry white crumbs I would break them down a bit with a rolling pin or in a food processor. Kind regards Lindsey

Method

Begin by buttering the cake tin generously, then sprinkle the inside with the breadcrumbs, shaking off any excess.

Put the hazelnuts and walnut pieces in a food processor, then break the chocolate into small pieces and add it to the nuts. Pulse the machine on and off until the mixture is of a grainy consistency, but not finely ground. If you don't have a food processor, you can chop the ingredients by hand using a sharp knife.

Transfer the mixture to a large bowl and stir in the vanilla extract, brandy, cinnamon, melted butter and sugar, mixing thoroughly. Now gradually add the egg yolks, mixing them in very well, and, finally, add the orange peel. Next, whisk the egg whites to the stiff-peak stage but not so thick that they become dry.

Gently fold them into the chocolate mixture with a large metal spoon, a few tablespoons at a time, cutting through the mixture with a high movement to incorporate plenty of air. When all the egg whites have been folded in, spoon the mixture into the prepared cake tin and bake in the oven on the centre shelf for about 1 hour to 1 hour 10 minutes.

Cover the cake loosely with baking parchment for the last 10 minutes if it's becoming too brown.The cake is ready when a cocktail stick inserted in the middle come out dry. Then leave it to rest in the tin for a couple of minutes, before turning out on to a wire rack to cool.

Store in the fridge, wrapped in foil, and eat within 2 weeks. The cake will also freeze well, again wrapped in foil.