- For the Cake:
2 ounces brazil nuts, halved
- 4 ounces chopped glaceed apricots
- 4 ounces chopped glaceed figs
- 3 ounces chopped pitted prunes
- 2 1/2 ounces chopped glaceed ginger
- 1/4 cup plus 2 tablespoons brandy or rum, divided
- 1/2 cup butter
- 9 1/2 ounces semisweet chocolate, chopped
- 1/2 cup sugar
- 2 eggs, separated
- 1/2 cup sour cream
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 2/3 cup ground almonds
- 6 1/2 ounces semisweet chocolate, chopped
- 1 tablespoon vegetable oil
- Silver balls, for decorating
FOR THE CAKE: Combine the nuts, fruit, and 1/4 cup of the brandy in a bowl and let stand for 2-3 hours.
Preheat the oven to 300 degrees F. Grease and line an 8-inch round cake pan with parchment paper.
Melt the butter and chocolate in a pan. Remove from heat. Stir in the remaining brandy, sugar and egg yolks, one at a time. Stir in the sour cream. Fold in the flour, baking powder and ground almonds.
Combine the fruit/nut mixture with the chocolate mixture.
Beat the egg whites until stiff. Fold the egg whites through the chocolate-fruit mixture. Spread the mixture into the pan and bake for 1 1/2 hours.
FOR THE ICING: Combine the chocolate and oil in the top of a double boiler. Stir over simmering water until the chocolate melts. Spread the mixture over the cooled cake and decorate with silver balls.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
476 calories; 27g total fat; 72mg cholesterol; 55mg sodium; 53g carbohydrates; 3g fiber; 7g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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