For the batter
4 eggs
1 cup of sugar (180 g)
1/3 cup of melted butter (65 g)
1 cup of all-purpose flour (120 g)
1/2 cup of unsweetened cocoa powder (45 g)
1/2 teaspoon of baking powder
1 cup of crystallized fruits, chopped (180 g)
For the filling and topping
200 g of semi-sweet chocolate, broken into pieces
1/2 cup of butter at room temperature (100 g)
Crystallized fruits or cherries in syrup, whole and pitted
(for decorating)
For the batter
4 eggs
1 cup of sugar (180 g)
1/3 cup of melted butter (65 g)
1 cup of all-purpose flour (120 g)
1/2 cup of unsweetened cocoa powder (45 g)
1/2 teaspoon of baking powder
1 cup of crystallized fruits, chopped (180 g)
For the filling and topping
200 g of semi-sweet chocolate, broken into pieces
1/2 cup of butter at room temperature (100 g)
Crystallized fruits or cherries in syrup, whole and pitted
(for decorating)
Butter a 19 cm diameter cake pan with a hole in the middle. Reserve
Prepare the batter: In a mixer, beat the eggs with sugar on low speed until light and fluffy (about 7 minutes)
Add the melted butter, all-purpose flour, cocoa powder, and baking powder, and continue beating until smooth
Pour half of the batter into the reserved cake pan
Top with crystallized fruits and cover with the remaining batter
Microwave at high power for 7 minutes or until a toothpick inserted in the center comes out clean
Let it rest for 1 minute inside the microwave, then remove and let cool
Spoon the edges and unmold onto a decorative plate
Prepare the filling and topping: In a bowl, melt the chocolate in the microwave at high power for 3 minutes
Remove and mix well
Add the butter and mix until uniform. Reserve
Divide the cake horizontally, fill with the chocolate cream, and top with the remaining cream
Decorate with crystallized fruits or cherries in syrup
Serve at room temperature
350 calories per slice
