UK BBQ Mag Winter 2016/2017 - Page 14

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!