Finally the day is here.
Work has finished and the children still have a day at school so I can open my bag of Mingles & Jingles chocolates from Hotel Chocolat.
Alone and in peace.
Rather than devouring the lot in one sitting I thought I would attempt to make them last much longer and thought there should be cake involved.
Now, not everyone is a fan of traditional Christmas cake so I've made my own non-traditional version, guaranteed to please most taste buds, and used the Mingles & Jingles to add a festive touch.
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4oz slightly melted unsalted butter4oz light brown sugar
3 eggs
6oz drinking chocolate
1oz SR flour
half tsp. vanilla extract
Cream the butter and sugar together then beat in the 3 eggs.
Mix in the drinking chocolate and flour until smooth.
Finally stir in the vanilla
Spread into a greased lined 20cm x 30cm tin.
Bake at 170c for 25 minutes.
Let it cool
1oz butter
1-2 tbsp. milk
4oz sifted icing sugar
1 tbsp. cocoa powder
Selection of Mingles & Jingles from Hotel Chocolat
Gently melt butter and 1 tbsp. milk.
Beat in icing sugar and cocoa.
If too stiff mix in a little more milk.
Beat and spread over the cake.
Decorate with Mingles & Jingles.
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A Christmas cake to keep all chocoholics smiling through the holiday period!
The Mingles & Jingles come individually wrapped as a selection of milk chocolate penguins, caramel milk chocolate angels and white chocolate bells. As always with Hotel Chocolat you can expect a high quality product and great service. The Christmas chocolate range is still available for Christmas delivery if ordered by 6p.m. Monday 23rd December.
Enjoy!
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Disclaimer: I was sent the Mingles & Jingles bag of chocolates from Hotel Chocolat for review purposes. As always views and opinions are honest and are my own.
