Fancy a chocolate treat? With this recipe you can make a delicious hedgehog slice and without it! A festive cake with Texel walnuts, cranberries and (sheep) milk chocolate.

Requirements for approx. 8 slices

• 300 grams of dark or (sheep) milk chocolate from De Texelse Chocolaterie
• 125 grams of butter
• Pinch of salt
• 100 grams of syrup
• 400 grams of dried cranberries from Landgoed de Bonte Belevenis
• 200 grams of Maria biscuit
• 100 grams of walnuts from Jaap Dros (stall on the Hallerweg)
• Cake pan
• Real holly leaves (for garnish)

Method

Line the cake tin with plastic wrap or baking paper. Heat the chocolate, butter, syrup and salt au bain-marie. Make sure the pan does not touch the boiling water. Heat the ingredients for 2 to 3 minutes, until the chocolate has melted.

Add the biscuit cookies, 375 grams of the cranberries and 50 grams of the walnuts. Then mix everything well with a spatula. Make sure the nuts and cookies are completely covered with chocolate. Then transfer this mixture to the cake tin, smooth it and sprinkle the rest of the nuts on top.

Let the cake cool down and then put it covered with plastic in the fridge for a few more hours.

Finally, you can garnish the hedgehog slice as a Christmas pastry with holly leaves and the leftover cranberries, holly is not edible! Serving tip: drink a glass of Landgoed de Bonte Belevenis cranberry liqueur with the cake.

More Texel recipes