3.5 ounces bittersweet chocolate
1/3 cup raisins
1 tablespoon dark rum
Zest of 1 unwaxed lemon
½ pound unsalted butter at room temp.
1- 1/3 cups granulated sugar
8 large eggs: 2 whole and 6 separated
1-3/4 cups unbleached flour
1-1/2 tablespoons cocoa powder
1 tablespoon baking soda
4 ounces candied cherries, orange peel
3 ounces dried cranberries and dried cherries
Garnish: crème fraîche
Lightly oil a 10” terrine mold. Line the bottom and sides with parchment.
Break up the chocolate into small pieces and melt in the microwave on full power for 1 –1/2 minutes. Stir after 1 minute. Pour the rum over the raisins and allow to stand while preparing the other ingredients. Remove the zest from the lemon and reserve.
Whisk the butter in the work bowl of an electric mixer for 3 minutes on medium speed. Add 1 cup sugar with the machine running. Scrape down the sides of the bowl, add the lemon zest and blend briefly. Add the whole eggs with the machine running, scrape down the sides of the bowl and continue with 6 yolks scraping the bowl occasionally.
Sift together the flour, cocoa and baking soda. Add this mixture to the bowl in 3 additions, stirring well, and scraping down the sides of the bowl between additions. Add the raisins, candied fruit and dried fruit to the batter and stir to blend.
Beat the 6 egg whites with a pinch of salt and 2 tablespoons sugar to firm peaks. Sprinkle on remaining sugar and beat until the whites are firm and glossy. Fold the whites into the fruitcake batter in 3 installments.
Spoon the fruitcake batter into the mold and refrigerate while preheating oven to 425 degrees. Bake for 10 minutes at the hot temperature. Turn the oven temperature down to 350 degrees and continue baking another 30 minutes or until the internal temperature of the cake reaches 200 degrees.
Remove cake onto a cooling rack and unmold immediately. Serve warm or at room temperature with crème fraîche.
Yield: 12-16 slices.
Adapted from La Maison du Chocolat by Robert Linxe