1 1/2 cups of roasted chestnuts or caju, toasted
2 cups of crystallized fruit, chopped
1 cup of black plum, cut into pieces
1/2 cup of hot coffee
1/4 cup of chocolate chips
1 3/4 cups of all-purpose flour
1/2 teaspoon of salt
1/2 teaspoon of baking soda
1/2 teaspoon of ground cinnamon
1/2 cup of unsalted butter or margarine
1 1/4 cups of confectioners' sugar, sifted
2 eggs
1 tablespoon of vanilla extract
1 1/2 cups of roasted chestnuts or caju, toasted
2 cups of crystallized fruit, chopped
1 cup of black plum, cut into pieces
1/2 cup of hot coffee
1/4 cup of chocolate chips
1 3/4 cups of all-purpose flour
1/2 teaspoon of salt
1/2 teaspoon of baking soda
1/2 teaspoon of ground cinnamon
1/2 cup of unsalted butter or margarine
1 1/4 cups of confectioners' sugar, sifted
2 eggs
1 tablespoon of vanilla extract
Chop the chestnuts or caju into coarse pieces
Mix with the crystallized fruit and black plum
Melt the chocolate chips with the coffee and let it cool
Prepare a 35 x 24 cm rectangular pan by lining it with parchment paper
Grease the paper with butter
Sift together the flour, salt, baking soda, and cinnamon
Beat the butter with the confectioners' sugar until light and fluffy
Add the eggs one at a time and beat well, scraping down the sides of the bowl as needed
Combine the melted chocolate mixture with the flour mixture, alternating between the two
Add the fruit and nuts or caju, mixing well
Pour the batter into the prepared pan and smooth the top
Cover with a piece of parchment paper and bake in a preheated oven at 140°C (275°F) for about 2 hours or until a toothpick inserted comes out clean
Let the cake cool in the pan before cutting it into squares
