CHOCOLATE

CHRISTMAS CAKE WITH CHOCOLATE, SPICES AND DRIED FRUITS

 

These days we have the mood for sweet flavors to accompany coffee and put us in the festive mood. When waiting for friends at home or even when we want to chill out, beside the fireplace watching our favorite movie, without wasting much time, we can prepare this easy Christmas cake.

 

 

Chocolate, moist interior, full of raisins and prunes matching incomparable with sweet spices of cinnamon, ginger and nutmeg.

Sweeten us spreading throughout the house smells.

 

 

 

SERVES:
12 - 16

PREPARATION TIME:
15 MINUTES

COOKING TIME:
50 - 60 MINUTES

TOTAL TIME:
1 HOUR & 15 MINUTES

 

 

INGREDIENTS

  • 500 g. flour, soft
  • 42 g. cocoa powder
  • 2 Tbsp baking powder
  • 1 pinch of salt
  • 1 Tbsp cinnamon powder
  • 1 tsp ginger powder
  • ¼ tsp nutmeg powder
  • 2 eggs
  • 400 g. sugar
  • 240 ml vegetable oil
  • 600 ml milk
  • 120 g. raisins
  • 150 g. prunes, chopped
  • 80 g. dark chocolate, chopped
  • icing sugar for dusting (optional)

For the glaze:

  • 115 g. dark chocolate, chopped
  • ½ tsp Salt
  • 120 ml sour cream

 

DIRΕCTIONS

  1. In a large bowl sift the flour, baking powder, nutmeg, ginger, cocoa, cinnamon, salt and stir well.
  2. In mixer bowl, beat the eggs and sugar together until fluffy and take a yellow pastel color. Then add the vegetable oil.
  3. I keep throwing flour alternately with milk, beginning and ending with flour.
  4. Fill with the chopped chocolate, raisins and prunes after the last two I have mixed with 1 teaspoon of flour.
  5. Mix last gently with mariz and I throw the mixture into a buttered and floured mold 25 cm.
  6. Bake in preheated oven at 180 * C in resistors for 50-60 minutes.
  7. Leave to cool on a rack located on baking sheet with parchment paper underneath.
  8. Brew putting chocolate glaze in a bowl of chocolate with salt and add the hot cream. Let one minutes to warm up the chocolate and then gently stir to homogenize the ganache.
  9. Let it cool a little, to become more thick. Then this splash all over the cake.
  10. When all cool Garnish with a little sifted icing sugar.

ENJOY!


FLUFFY CAKE WITH CHOCOLATE TRUFFLE

 

The cake is a quick and easy dessert that everyone make often. This recipe is a basic recipe for cake that is open to different versions depending on our appetite. I chose to make a more particular, using truffle that creates an impressive mosaic inside. Above the chocolate icing, truffle and icing make it more special.

Some tips help the manufacturing process to be very fluffy, which is the characteristic of this cake.

 

 

SERVES:
12

PREPARATION TIME:
10 MINUTES

WAITING TIME:
30 MINUTES

COOKING TIME:
45 + 5 MINUTES

TOTAL TIME:
1 HOUR (WITHOUT WAITING)

 

INGREDIENTS

  • 220 g. (1 cup) + some more for the spread of mold, butter, at room temperature
  • 480 g. (2 cups) sugar
  • 4 large eggs, at room temperature
  • 2 vanilla powder
  • 380 g. (3 cups) flour soft
  • 1 packet (20 g.) baking powder
  • 240 ml (1 cup) milk, at room temperature
  • 65 g. + a little more for decoration, chocolate truffle
  • breadcrumbs for mold

For the glaze:

  • 90 ml (1/3 cup + 2 teaspoons) milk
  • 45 g. (3 tablespoons) butter
  • 155 g. (3/4 cup + 1 teaspoons) sugar
  • 50g cocoa powder

 

DIRECTIONS

  1. In a large bowl sift the flour and baking powder, stir well to mix.
  2. Spread with butter the form of cake and sprinkle with breadcrumbs.
  3. In another bowl beat all whites in a tight meringue.
  4. In the bowl of a mixer, beat the butter until fluffy. I continue with the sugar. Then I throw one by one the egg yolks, after homogenizing each, drop next and proceed with the vanilla.
  5. It's time for the flour - baking powder and milk. Throw alternately, beginning and ending with flour.
  6. Finishing with a marisa combine meringue to the mixture. Sprinkle truffle and mix gently to go everywhere.
  7. Pour the mixture into the mold and bake in preheated oven at 180 degrees Celsius for 45 minutes.
  8. When the time pass and the cake is cooked, has gotten golden color and with a knife see that is internally cooked, remove from the oven. After spending 5 minutes in invert onto a wire rack and let cool completely.
  9. Place the rack in a roasting pan with a greaseproof paper between them.
  10. In a small saucepan I make my frosting. Throw all ingredients in and stir to dissolve. Put in low temperature to melt and unite. Remove from heat and leave to cool a little and make it thicker.
  11. Then splash it all over the cake, sift a little icing sugar and sprinkle with a little truffle on top.
  12. Let cool and serve.

ENJOY!