We start this delicious recipe by preparing the ingredients and flavors that will bring life to a truly special dessert. First of all, it is essential to take care of the candied fruits and nuts. Some of these will be kept for decoration, and I have chosen to add a few slices of Turkish delight brought from Romania to give it a touch of authenticity.
The walnuts, almonds, peanuts, and shelled hazelnuts need to be finely chopped with a knife. They will be left to soak in evening wine until morning, but I have experimented with a longer period, leaving them from morning until the moment of preparation. Raisins and figs also go into the wine to soak up its subtle flavors. This is a small personal modification, but it makes a big difference in the end.
To continue, the margarine and chocolate are melted together, either in a bain-marie or in the microwave, until they become a smooth and glossy mixture. At this point, we can mix all the ingredients, including the wine in which the nuts were soaked, but not the almond liqueur. This will be used to moisten a corner of a kitchen towel, with which we will gently wipe the tops of the buns taken out of the oven, to give them a refined aroma.
The obtained mixture should be well mixed with a wooden spoon, taking care that the container used is large enough or even a pot, considering the quantity, which will increase considerably while baking. The mixture is poured into the molds greased with a little oil, making sure that the height does not exceed 2.5 cm, as it will double in size.
The oven should be preheated to medium heat, and the buns will bake for about 45 minutes. When ready, they are carefully removed and glazed with melted chocolate mixed with the reserved nuts for decoration. The final step is to decorate with the remaining candied fruits, thus creating an attractive and appetizing appearance. The dessert should be allowed to cool well before being cut, so we can enjoy every bite full of delicious flavors and textures. This dish is not just a simple recipe, but a culinary experience that brings joy and flavor to every meal.
The walnuts, almonds, peanuts, and shelled hazelnuts need to be finely chopped with a knife. They will be left to soak in evening wine until morning, but I have experimented with a longer period, leaving them from morning until the moment of preparation. Raisins and figs also go into the wine to soak up its subtle flavors. This is a small personal modification, but it makes a big difference in the end.
To continue, the margarine and chocolate are melted together, either in a bain-marie or in the microwave, until they become a smooth and glossy mixture. At this point, we can mix all the ingredients, including the wine in which the nuts were soaked, but not the almond liqueur. This will be used to moisten a corner of a kitchen towel, with which we will gently wipe the tops of the buns taken out of the oven, to give them a refined aroma.
The obtained mixture should be well mixed with a wooden spoon, taking care that the container used is large enough or even a pot, considering the quantity, which will increase considerably while baking. The mixture is poured into the molds greased with a little oil, making sure that the height does not exceed 2.5 cm, as it will double in size.
The oven should be preheated to medium heat, and the buns will bake for about 45 minutes. When ready, they are carefully removed and glazed with melted chocolate mixed with the reserved nuts for decoration. The final step is to decorate with the remaining candied fruits, thus creating an attractive and appetizing appearance. The dessert should be allowed to cool well before being cut, so we can enjoy every bite full of delicious flavors and textures. This dish is not just a simple recipe, but a culinary experience that brings joy and flavor to every meal.
Ingredients
500 g flour, 1 packet of baking powder (16 g), 200 g sugar, 100 g margarine, 2 eggs, grated peel of 1 lemon, 30 g vanilla sugar (I used vanillin), 300 g cocoa, 50 g dark chocolate, 50 g marmalade (Bolognese mustard is used, which is a marmalade made from quince, plums, and oranges. It's like a Romanian magiun), 1/2 vial of almond essence, 300 g candied fruits (cedar, oranges, cherries) I added leftovers I had at home + watermelon rind from jam, 300 g nuts, peanuts, almonds, hazelnuts weighed with the shell, 100 g raisins, 100 g figs, 200 ml milk, 150 ml dry white wine, 1 tablespoon of honey, almond liqueur, at least 200 g dark chocolate + 1 tablespoon of oil melted in a bain-marie or microwave for the glaze.