Author: Yvonne Cornell
- ½ cup water
- ¼ teaspoon salt
- ¾ cup granulated sugar (add ½ cup sugar if you prefer sweeter)
- 10 oz. bittersweet chocolate, chopped
- 1 cup unsalted butter
- 6 eggs
- ½ cup blanched and lightly toasted almonds
- ½ cup blanched and lightly toasted hazelnuts, chopped
- 1 cup candied citron
- ⅓ cup unsweetened cocoa powder
- 1 TBSP cinnamon
- 1½ teaspoons powdered instant espresso or coffee
- ¼ teaspoon ground allspice
- Confectioner's sugar for dusting cake top
- Preheat the oven to 300 degrees F. Grease one 10 inch round springform cake pan.
- In a small saucepan over medium heat, combine the water, salt and sugar. Stir until dissolved and set aside.
- Using a double boiler or the microwave, melt the bittersweet chocolate and pour into the bowl of an electric mixer.
- Cut the butter into pieces and beat into the chocolate while it's still hot, one piece at a time.
- Add the hot sugar-water.
- Slowly beat in the eggs, one at a time.
- Meanwhile, place the candied citron in a large mixing bowl. Sift together over the fruit: the cocoa, cinnamon, allspice, and coffee/espresso powder. With your hands, mix the fruits with the dry ingredients to help separate and coat all the fruit pieces.
- Add the almonds and hazelnuts. Mix again.
- Add nut-fruit mixture to warm chocolate-egg mixture. Mix by hand.
- Pour batter into prepared pan. Have a pan larger than the cake pan ready. Put the cake pan in the larger pan and fill the pan with boiling water halfway up the sides of the cake pan.
- Bake cake in this water bath at 300 degrees F for 45 minutes. The center will still look wet. Chill the cake overnight in the pan. Unclip the springform cake pan and invert while pressed to a serving plate. Decorate the top with a dusting of confectioner's sugar and thinly sliced small citrus fruits.
Recipe by Yvonne Cornell at https://yvonnecornellphoto.com/2016/01/25/what-is-your-why/