Rich chocolate log

A popular cake at Christmas time and a tasty alternative to rich fruit cake.

Recipe by: New World

1/2 tin Highlander caramel
225g cooking chocolate
1/2 teaspoon vanilla
1/2 teaspoon rum essence (or more vanilla)
1/2 cup toasted almonds
1/2 cup toasted sunflower seeds
1/2 cup walnuts
1/2 cup red and/or green cherries
1/2 cup dried fruit, chopped if large eg: finely chopped dried apricots, figs and dates.

Toast all the nuts until straw coloured.
Break the cooking chocolate into cubes and melt over a pot of boiling water taking care not to let any water get into the bowl.
Pour the caramel into a bowl, add the essences and stir to mix.
Have the toasted nuts and chopped fruit ready.
Remove the chocolate from the heat as soon as it is melted and smooth.
Tip it into the caramel and mix until combined.
Work quite quickly because the condensed milk causes the chocolate to stiffen.
Stir in the nuts and fruit.
Tip the mixture out in a strip along the centre of a piece of plastic wrap about 30 inches long.
Cover it in the plastic wrap and make a roll out of it.
Cut it in half so you now have 2 logs and wrap. Refrigerate until firm.
If you like, once firm, roll the logs in any sort of chopped toasted nuts you like. Rewrap and refrigerate.
Cut the log into thin slices to serve.