Christmas should be celebrated with style! This chocolate cake with candied fruit is sumptuous enough to embellish any Christmas table.
1Preheat the oven to 180°. Soak the candied fruit in the rum. Mix together the eggs, sugar and a pinch of salt in a bowl with an electric mixer until the mixture is frothy.
Melt 200g of chocolate with the butter in a double boiler, and add to the previous mixture.
Slowly add the flour, using the electric mixer, then add most of the drained candied fruit.
2Pour the batter in a 20cm diameter pan that has been greased and floured.
Bake for 30-40 at 180°.
3While the cake cools, melt the remaining chocolate (70g).
Turn out the cake onto a serving platter, pour over the melted chocolate and decorate with the remaining candied fruit.
Substitute the candied fruit with pieces of marron glacè, sultana raisins and Christmas fruits such as winter cherries.
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