50g candied fruits
50g candied oranges
50g white raisins
½ teacup rum
1 teacup butter
200g Dark Chocolate Couverture, chopped
200g wheat flour
1 dessert spoon baking powder
100g Garoto White Chocolate Couverture, finely chopped
6 tablespoons milk
300g Milk Chocolate Couverture, chopped
1 Batter: cook fruits in simmering rum until it evaporates completely. Set aside.
Beat yolks with butter and sugar until creamy and clear.
Melt dark chocolate and add to yolk cream, stirring well. Fold in sifted flour with baking powder, fruits, chopped white chocolate, and lastly egg whites beaten until stiff, gently added to batter. Pour in greased baking pan (29 x 14 x 8 cm) lined with greased aluminum foil and bake for about 95 minutes on medium heat (180ºC). Use the toothpick test to check for doneness. While cake cools down, prepare topping.
2 Topping: heat milk, turn heat off and add chocolate, stirring until well dissolved. Spread cream on cake after cooling down.