1 cup of black currant raisins
1/2 cup plus 2 tablespoons of orange liqueur
1 cup of unsalted butter, at room temperature
1 cup plus 2 tablespoons of all-purpose flour
4 large eggs, separated
1/2 cup of granulated sugar
A pinch of salt
250 grams of bittersweet chocolate, melted
1 cup of candied cherries or cherry syrup
1 1/2 cups of toasted and chopped pecans
For the glaze
1/2 cup of heavy cream
250 grams of bittersweet chocolate, finely chopped
For the white glaze
1/4 cup of confectioner's sugar
2 1/2 tablespoons of heavy cream
1 cup of black currant raisins
1/2 cup plus 2 tablespoons of orange liqueur
1 cup of unsalted butter, at room temperature
1 cup plus 2 tablespoons of all-purpose flour
4 large eggs, separated
1/2 cup of granulated sugar
A pinch of salt
250 grams of bittersweet chocolate, melted
1 cup of candied cherries or cherry syrup
1 1/2 cups of toasted and chopped pecans
For the glaze
1/2 cup of heavy cream
250 grams of bittersweet chocolate, finely chopped
For the white glaze
1/4 cup of confectioner's sugar
2 1/2 tablespoons of heavy cream
Grease a 9-inch round cake pan and dust with confectioner's sugar
Shake off excess
Cook the currants in 1/2 cup of orange liqueur for 20 minutes, minimum
In a large bowl, beat the butter with 1 cup of confectioner's sugar until light and fluffy
Add the eggs one at a time, beating after each addition
Mix in the flour and salt
Add the chocolate, dried fruits, currants, and pecans
Mix well
Beat the egg whites until stiff peaks form
Fold into the batter
Bake at 350°F for 50 minutes or until a toothpick comes out clean
Let cool for 20 minutes
Remove from pan and let cool completely
Dust with powdered sugar and serve
Yield: 12 slices.
