One 30 cm (12 inch) square mud cake
50 x40 cm (20 x 16 inch) covered cake board icing sugar, for dusting
500 g (1 lb) dark chocolate 330 g (11 oz) sugar
60 ml (2 fl oz) brandy
200 g (6V2 oz) dark chocolate,
melted 60 g (2 oz) raisins, finely
chopped 140 g (41/2 oz) roasted
hazelnuts, chopped dark cocoa powder
660 g (1 lb 5 oz) caster sugar you'll need the leftover glaze). When the glaze has set, trim any drips off the board.
4 - Cover 3 oven trays with non¬stick baking paper. Place a heavy- based frying pan over medium heat, gradually sprinkle with 250 g (8 oz) of the sugar and, as it melts, sprinkle with more sugar. Stir to melt any lumps and prevent burning. When golden brown, remove from the heat. Pour onto the trays and carefully spread with a wooden spoon. Using a tea towel (the trays will become very hot), tilt the trays to spread the toffee as thinly as possible. Leave until cold.
5 - Break the toffee into jagged pieces and stick to the cake sides, using the leftover warm glaze. Place the truffles around the edge of the cake, (you might need to re-roll the cocoa covered balls) securing them to the board with glaze. Serve any leftover truffles separately. Cut stars out of the template, hold over the cake and dust with icing sugar.
Make a template and trim away triangles from the sides of the cake.
Four the glaze evenly over the cake. When it has set, remove any drips.
Melt some of the sugar, then sprinkle with more, stirring all the time.
Spread toffee onto each of the trays, then tilt the tray to spread the toffee thinly.
Cut stars out of the template and sprinkle icing sugar through the holes.
Ahead of time: The glazed cake will keep for 3 days. The truffles will keep for 2 weeks. The toffee is best made closer to serving