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By far the best cake I've eaten so far, try it, soft, chocolatey, with a crispy exterior, it's much better cold from the fridge
- 100 gr dark chocolate 70% cocoa
- 4 eggs
- 100 gr powdered sugar
- 1 teaspoon with good quality cocoa tip
- a cardamom powder
- 2 strong walnut hands
- 2 hands of raisins
- a few pieces of candied ginger
- 200 gr butter
- rum and brandy essence enough to cover the raisins with 1-2 fingers
- vanilla essence
- a few teaspoons of espresso
- 2 tablespoons suitable flour, about 50 gr
- 1 teaspoon orange peel
- 1 teaspoon lemon peel
Preparation time: less than 90 minutes
RECIPE PREPARATION Heavy chocolate with raisins and walnuts:
Melt the butter together with the broken chocolate pieces in the microwave. Insert for 40 seconds-1 minute after which it is removed, mixed in the bowl and the operation is repeated until it becomes liquid. The raisins together with the finely chopped ginger are hydrated in rum and cognac for 40 minutes, after which the resulting syrup is placed over the cooled butter and chocolate. Eggs at room temperature are mixed with a little lemon juice and citrus peel at a low speed for a few minutes and then increase speed. When they become frothy, put the sugar in the rain and mix until it melts. Sifted flour is mixed with baking powder, sifted cocoa, cardamom and slightly browned walnuts and cut into pieces. Put the raisins in chocolate, eggs over chocolate and mix lightly, gradually adding two tablespoons of flour mixed with cocoa.
Put the composition in a smaller lined tray and put it in the hot oven for 50-60 minutes on the right heat. We do not open the oven in the first 35-40 minutes. We do the test with the toothpick, if it is done on the edge and in the middle soft we turn off the fire and leave for 5 minutes with the oven door ajar.
The interior will be soft and creamy and the exterior a little crispy.