Chocolate cream cake with candied fruits

Chocolate Cream and Candied Fruit Cake: An Unforgettable Delight

Preparation time: 20 minutes
Baking time: 30 minutes
Total time: 50 minutes
Number of servings: 12-16

This chocolate cream and candied fruit cake is a true culinary gem, perfect for any special occasion or simply to indulge family and friends. With a fluffy base, a decadent cream, and an attractive decoration, this cake is sure to impress. Let's embark on the preparation of this delight together!

Recipe History

Cakes with rich creams and candied fruits have a long tradition, often associated with holidays and festive moments. Creating a dessert with layers of textures and flavors has become an art among passionate chefs, and this recipe perfectly combines all the elements to bring a touch of elegance and refinement to your table.

Ingredients

*For the base*
- 6 large eggs
- 8 tablespoons of flour
- 6 tablespoons of sugar
- 100 ml oil (preferably sunflower oil)

*For the syrup*
- 5 tablespoons of sugar
- 250 ml water
- 1 teaspoon grated lemon zest

*For the cream*
- 4 large eggs
- 6 tablespoons of sugar
- 200 g cooking chocolate (dark or milk, depending on preference)
- 2 tablespoons cornstarch
- 4 tablespoons cocoa (high-quality cocoa will add an intense flavor)
- 300 ml milk (suggestion: use whole milk for a richer cream)
- 1 vial of rum essence
- 2 tablespoons of candied fruits (orange, lemon, cherries, of your choice)
- 50 g butter (for a creamy taste)

*For decoration*
- 1 packet of instant cappuccino cream
- 300 ml very cold milk
- pearlescent candies for decoration

Preparation Steps

1. Preparing the Base
- Start by separating the egg whites from the yolks. It is essential to use fresh eggs to achieve a fluffy meringue.
- In a large bowl, beat the egg whites with a pinch of salt until stiff peaks form. Gradually add the sugar, continuing to beat until you achieve a glossy meringue.
- Gently fold in the yolks, oil, and sifted flour with a silicone spatula. Finally, pour the mixture into a baking tray lined with parchment paper and bake in a preheated oven at 180 degrees Celsius for 30 minutes. Check with a toothpick; if it comes out clean, the base is ready.

2. Preparing the Cream
- In a saucepan, mix the yolks with the sugar, sifted cocoa, cornstarch, and rum essence. Gradually add the milk, stirring continuously to avoid lumps.
- Place the saucepan over medium heat and cook, stirring constantly, until the cream thickens. When ready, add the chopped chocolate and stir until completely melted.
- Finally, add the butter and finely chopped candied fruits. Mix well and let it cool.

3. Preparing the Syrup
- In a saucepan, combine the water and sugar. Place over heat and bring to a boil. When it starts to boil, add the lemon zest and let it simmer for a few minutes. Remove from heat and let it cool.

4. Assembling the Cake
- Once the base has completely cooled, cut it in half. Soak each half with the lemon syrup, being careful not to overdo it to avoid a soggy base.
- Spread the cooled cream evenly on the first half of the base, then place the other half on top. Cover the cake with plastic wrap and refrigerate for a few hours or, ideally, overnight.

5. Decorating
- When the cake is well chilled, prepare the cappuccino cream according to the package instructions using the very cold milk. Whip until firm and fluffy.
- Use a piping bag to decorate the cake in portions with a dollop of cappuccino cream. Sprinkle pearlescent candies on top for a festive look.

Serving Suggestions
This cake pairs perfectly with a cup of freshly brewed coffee or a fragrant tea, which will complement the sweetness of the chocolate and candied fruits. It can be enjoyed as an elegant dessert after dinner with friends or even as a sweet snack throughout the day.

Tips and Variations
- You can experiment with different types of chocolate, such as white chocolate or chocolate with nuts, to achieve varied flavors.
- Instead of candied fruits, you can use fresh seasonal fruits like raspberries or strawberries to add a delicious contrast.
- If you prefer a more intense flavor, you can add a few drops of vanilla essence to the chocolate cream.

Nutritional Benefits
The cake contains eggs, which are an excellent source of protein and essential nutrients. Chocolate, especially dark chocolate, is rich in antioxidants, and candied fruits provide a dose of vitamins and minerals. However, it is important to enjoy this cake in moderation, considering the sugar and fat content.

Frequently Asked Questions

1. Can I use another type of oil?
Yes, you can use canola oil or even melted butter for a different taste.

2. What if I don't have candied fruits?
You can use chopped nuts or coconut flakes to add texture to the cream.

3. How can I make the cake less sweet?
Reducing the amount of sugar in the base and cream is an option, and choosing chocolate with a higher cocoa percentage can also help.

4. How can I store the cake?
I recommend keeping it in the refrigerator in an airtight container, where it will stay fresh for a few days.

Enjoy every bite of this chocolate cream and candied fruit cake, and don't forget to share this recipe with your loved ones! Bon appétit!