Ingredients
175g dark chocolate
3tbs brandy
150ml cremé fraiche
50g icing sugar
100g unsalted butter, softened
2 egg yolks
50g glacé cherries, chopped
50g sultanas
50g raisins
50g almonds, chopped
175g digestive biscuits, crushed
Method
Lightly grease and line the base of a 20cm loose-bottomed cake tin.
In a heat proof bowl over a pan of simmering water, gently melt the chocolate, then add the brandy and cremé fraiche, stirring until melted.
Sieve the icing sugar into a medium sized mixing bowl, add the butter and using an electric hand mixer, beat until soft and creamy. Beat in the egg yolks.
Add the cherries to the butter mixture along with the sultanas, raisins and almonds. Stir in the cooled chocolate mixture and crushed biscuits. Make sure all the ingredients are well mixed.
Spoon the mixture into the cake tin and smooth the top. Chill overnight in the fridge.
Brandy sauce
Ingredients
350 ml whipping cream
½ tsp vanilla extract
350 g white chocolate, finely chopped
60 ml brandy
Method
Place whipping cream in a saucepan and bring to a boil, melt chocolate and pour hot cream over chocolate. Stir with a wooden spoon until melted. Add brandy and continue stirring until well blended.
Pour sauce over cake and stuff your face.
A nice alternative to Christmas cake and if you hate fruit you can miss those bits and add more nuts, choc chips or crushed maltesers. 
We should maybe try that again, but forget about the cake. 
We don't really have a lot of people to buy for, but we have our little granddaughter this year, so it's been fun looking round the toy shops. She'll be too young to really know what's going on, but we'll enjoy playing with the toys. 
