This really rich Chocolate Fudge Christmas Wreath looks a bit fussy to make but it couldn’t be easier. It’s certainly not an everyday treat, rather a special occasion dessert.
I try to make all of my recipes as simple and fuss-free as possible and this mousse-y, chocolate fudge dessert is no exception. It is super rich and chocolatey so a little goes a very long way.
As I’ve mentioned many times, my nan instilled a love of cooking in me from a very early age. My earliest memories of my childhood are of cooking with her in her big old kitchen (which was complete with a wood fired oven). I also remember cooking with chocolate, always Plaistowe’s dark chocolate as she had worked for many years in the Plaistowe’s Chocolate Factory in West Perth (so I’ll also attribute my love of dark chocolate to my nan also). This recipe is based on one of her go-to cakes, she called it the ‘fours’ cake as it has four ingredients, 4 blocks of chocolate, 4 eggs and a cup each of cream and caster sugar. Cooking it in a ring tin I find helps this dense cake set best.
This recipe is right up there with my Raspberry Coconut Slice for taking me back to my nans kitchen and the endless hours we spent tinkering there. I don’t make this very often as the sweet stuff doesn’t sit too well with me these days, but if I have a big crowd to impress with an indulgent dessert, then this is an absolute fave. I hope you love it too.
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit any specific dietary requirements (and tastes).
Chocolate Fudge Wreath (four ingredient dessert)
- 400 g dark chocolate (4 blocks) broken up (I use Green & Blacks brand generally)
- 270 ml canned coconut milk -full-fat
- 85 g rice malt syrup, honey or maple syrup (¼ cup)
- 4 free-range or organic egg/s
- 300 ml cream -whipped
- 185 g strawberries or raspberries (1½ cups) for berry sauce
- Fresh berries and mint leaves -to decorate
- Preheat your oven to 180°C/350℉ (fan forced).
- Grease a ring cake tin really well (with butter or coconut oil). In this pic I used a 25cm bundt tin. If you're tin is old or not non stick, you may want to add in baking paper tags to help to leaver it out of the tin.
- Bring a small pot of water to boil, turning it down to a low simmer. Place the chocolate, coconut milk and sweetener into a large stainless steel bowl and sit over the pot. Stir until the chocolate has melted and the ingredients are well combined. Remove from the heat and set aside, allow to cool to luke warm.
- Once it's cooled (enough so you can hold your finger in the mix (I know you want to lol), beat the eggs into the chocolate mixture and mix until until well combined.
- Pour the mixture into your prepared, well greased ring tin. Place the tin in a deep roasting dish and pour hot water into the roasting dish until the water level is about half to two thirds the way up the sides of the ring tin. You are making a basic steam bath here and the moist air helps this cook through, whilst keeping it lovely and moist.
- If you happen to have a 'steam' oven, you can simply cook it in this (without the steam bath).
- Bake for about 45 minutes or until the batter is set firm.
- Leave to cool at room temperature then store in the fridge overnight or until ready to serve.
- Once ready to serve, bring back to room temperature and remove from the tin by inverting onto a serving plate. If you have trouble removing, shake the tin and sit the tin in hot water for a minute to loosen it. I just jiggle/ tap it on the bench and sit in hot water until it releases (be patient, it can take a few tries).
- Make a berry sauce by blending the fresh strawberries and/ or raspberries until smooth. You can strain the seeds from the coulis if you prefer a very smooth sauce (I personally don't bother). Put aside in a small serving jug (this can also be made ahead if you like). This sauce really helps cut though the richness of the cake.
- Now get creative and decorate the wreath with whipped cream, berries and mint.
- Serve with the berry sauce in a side jug immediately (or return to the fridge again until ready to serve).
- Preheat your oven to 180°C/350℉.
- Grease a ring cake tin really well (with butter or coconut oil).
- Grate the chocolate 30 seconds speed 8. Add the coconut milk and sweetner and heat 50℃, 2 minutes, speed 5.
- Once the mixture has cooled a little (to 37), add the eggs and mix 30 secs, speed 4 or until well combined.
- Follow the rest of the method above.
- Store in an airtight container in the fridge or freezer.