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.
4oz slightly melted unsalted butter
4oz light brown sugar
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
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.
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.
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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.