Spicy chocolate and dried fruit cake
Spicy chocolate and dried fruit cake
Ingredienti
Direzioni
Crush anise seeds and cloves together in the mortar. Cut the dried fruit roughly and put it in a jar, add wine, spices and 20 g of cane sugar. Close it tightly and make it macerate for at least 30 minutes. For a more intense flavour keep macerating the fruit all night.
Then preheat the oven at 170 degrees, in the meantime blend butter and sugar until you get a light and frothy mixture for 5 minutes in a planetary mixer or helping yourself with an electric whisk .
Add the eggs one by one, wait until the first egg is completely mixed before adding the second one. Scrape the walls of the bowl carefully with a rubber spatula so that the mixture blends to perfection.
Lower the speed of the mixer to the minimum and add cacao, dough, baking soda, and a pinch of salt. Keep stirring until it all gets mixed.
Mix half of the dough with a bit of hot milk, once well blended, add the rest of the flour and keep stirring until you get an even mixture.
Take two tablespoons of the dried fruit maceration liquid and add it to the dough of the cake, then drain the dried fruit and add it to the mixture, stirring slowly until you blend it all.
Butter a 20-cm big cake pan and coat it with cacao instead of flour. Pour the mixture onto the pan and bake it at 170 degrees for about 30-40 minutes. You can check how ready it is by putting in a stick in the middle of the cake. If its dry and clean once you get it out, your sweet is ready.
Leave your chocolate cake to cool down before removing it from the plate. Serve it alone or accompanied with ice cream or whipped cream.
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