Chocolate and pistachio Christmas Cake Log

Chocolate and pistachio Christmas Cake Log
Recipe by: Western Star
Average: 4 (4 votes)
387 Collected
Prep:  40 minutes
Cook:  4 hours
Serves:  dinner party (8-10)

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Chocolate and pistachio Christmas Cake Log
  1. Combine the dried fruit and brandy and stand, covered for up to 1 month or at least overnight, stirring occasionally (if using orange juice, stand in refrigerator overnight only)
  2. Butter and line the base and sides of a 20cm round cake pan with baking paper and preheat oven to 140°C
  3. Sift together the flours and spices
  4. Cream together the butter and sugar until light and fluffy. Add the vanilla and then gradually add the eggs, beating well between each addition. Fold in the fruit and flour in 2 batches
  5. Spoon cake mixture into the prepared pan and flatten the top. Bake for 3 3/4 - 4 hours or until cooked when tested with a skewer. Brush with extra brandy if desired
  6. Cool in pan and then store in an airtight container until required
  7. Cut a bar or log shaped piece of Christmas Cake 13cm x 4cm x 3cm. Melt 75g dark chocolate and spread a little on a piece of baking paper
  8. Place the cake on a wire rack sitting over a sheet of baking paper. Pour chocolate over the cake, spreading to completely coat. Sprinkle with chopped pistachios and allow chocolate to set
  9. Store in an airtight container until required. Serve sliced with freshly brewed coffee

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