Ingredients
Units
- 250 grams of raisins
- 250 grams of walnuts
- 250 grams of almonds
- 250 grams of roasted unsalted peanuts
- 500 grams of candied fruit: apricots, figs, pineapple, ginger
- 1 teaspoon ground cinnamon,
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cloves
- zest of 1 lemon
- 3 tablespoons rum
- 500g unsalted butter at room temperature
- 325 grams of semisweet chocolate chopped
- 500 grams of powdered sugar
- 6 eggs at room temperature
- 175 grams of Dulce de Leche, I used La Lechera
- 950 grams of all-purpose flour
- 50 grams or 1/2 cup of unsweetened cocoa powder
- 3 teaspoons baking powder
- 1/2 teaspoon salt
Instructions
- The night before, soak the raisins, walnuts, peanuts, almonds and candied fruit, and lemon zest with the rum and spices. Stir well. Cover with plastic wrap and let stand overnight.
- The next day, preheat the oven to 150C or 300F.
- Butter 4 7” round cake pans.
- Melt the chopped semisweet chocolate in a double boiler with 100 grams of butter. Stir occasionally. Remove from the heat and let cool for a few minutes while continuing with the recipe.
- Beat 400 grams of butter and sugar with the stand mixer until creamy and pale, about 5 minutes. Add the eggs one by one, beating for 1 minute after each egg.
- Add the Dulce de Leche and beat until incorporated, about 2 minutes. Add the melted chocolate. Beat until blended.
- Add the flour with the baking powder, cocoa powder, and salt while mixing on low speed until well blended, about 3 minutes.
- Finally, add the soaked fruits, and mix well by hand.
- Pour into the pans.
- Bake for about 1 hour 45 minutes to 2 hours or until golden. The internal temperature should be around 100C or 200F.
- Let stand 25 minutes in the pan and unmold. Let cool completely before cutting.
- Storage in plastic bags.
- Prep Time: 1 hour
- Cook Time: 2 hours
- Category: Cakes
- Method: Oven
- Cuisine: Chilean