Preparation Time:12 Hours
Cooking Time:30 minutes
Level of Difficulty:Easy
Servings:14

Ingredients

• 90g mixed dried fruit, chopped
• 25g candied peel, chopped
• 230ml dark rum
• zest and juice of 1 orange
• 100g bar good-quality dark orange-flavored chocolate
• 35g candied cherries
• DOUGH
• 270g white bread flour
• 25g organic, unsweetened cocoa powder
• 1 teaspoon salt
• 1 teaspoon grated nutmeg
• 1 teaspoon apple spice
• 2 teaspoons dried yeast
• 60g milk
• 60g unsalted butter
• 25g light brown sugar
• 2 large eggs
• COCOA MARZIPAN
• 100g ground almonds
• 70g confectioners sugar
• 25g Green Blacks cocoa powder
• DECORATION
• 35g confectioners sugar
• 25g Green Blacks cocoa powder

Method

2. Mix the mixed candied fruit and candied peel in half the rum, and stir in the orange zest and juice. Let soak overnight.
4. Roughly chop the chocolate into small chunks and quarter the cherries. Mix with the soaked fruits.
6. To make the dough, combine the flour, cocoa, salt, nutmeg, apple spice, and the yeast.
8. Gently melt together the milk and 25g of the butter, stir in the sugar until dissolved. Let cool. Separate one of the eggs, reserving the white. Beat the yolk with the other egg and whisk into the cooled milk mixture. Make a well in the center of the dry ingredients, add the liquid, and mix well.
10. Turn out and knead gently on a lightly floured board. Place the bowl, cover with plastic wrap and leave to rise in a warm place for 30 minutes while you make the marzipan.
12. Line the roasting pan with parchment paper.
14. Preheat the over to 160°C.
16. To make the marzipan, mix together the ground almonds, confectioners? sugar, and cocoa with the reserved egg white. Knead lightly together in the bowl until a pliable ball forms. Roll out to an oblong about the length of the pan.
18. Melt together the remaining butter and rum.
20. Turn the dough out onto a floured board. Knead a little, then roll it out into an oblong about 2cm thick.