Chocolate cake with chocolate glaze nuts and candied fruit

6 servings
3 hours

As for the cakes, I do not like classics, I love unusual cakes and I will definitely keep this recipe and will bake for Easter. The cakes turned out to be very chocolate. Nuts, candied fruits, chocolate glaze all this together is very tasty. I decorated with candied fruits, walnuts, peanuts, dried cranberries and almonds in chocolate, you can decorate and use any nuts and candied fruits to your taste.

How to make a chocolate cake with chocolate glaze nuts and candied fruit? Cook the opara. Heat the milk to a warm state, it should become a temperature of 37-38 degrees, this is important - if it is hot, the yeast will die and the pastry will not rise, if it is cold, it will not work. Add yeast, a tablespoon of sugar and two tablespoons of flour to the milk, mix and send to a warm place so that the yeast & quot; comes to life & quot; and started working.

Break the eggs into a deep bowl, whisk a little with the sugar. Then add the vanilla sugar, cocoa and soft butter. I also added a teaspoon of turmeric and a tablespoon of lemon zest, you can add orange zest, it will be more fragrant. Whisk a little again until smooth.

Meanwhile, the opara should & quot; fit & quot; and increase in volume - this means yeast began to work.

Add the steam and half of the previously sifted flour (sifting will enrich the flour with oxygen and make the pastries more fluffy) to the bowl to the ovarian mixture, stir with a whisk.

Cover with a towel and place in a warm place for an hour.

Then add the washed and dried candied fruits and nuts on paper towels (so that the candied fruits do not stick to each other, add a teaspoon of flour to them and mix). Add the second half of the flour to the dough, knead the soft, hand-free dough. Cover with a towel, put in a warm place for 40 minutes.

Grease the molds (I took paper molds 9 and 11 mm in diameter) with oil and fill with dough up to half. Place them on proofing in a warm place for 30 minutes.

Bake the cakes in the oven preheated to 180 degrees for 20-25 minutes, it may take a little more or less time, navigate your oven. Check readiness with toothpick. If when the toothpick is immersed in the cake, it remains dry - the cake is ready! For the glaze, break the chocolate into pieces, melt in a water bath, add the butter, stir, leave to cool a little and cover the cakes. Garnish with nuts and candied fruit.

Be prepared for the fact that flour may be needed more or less than indicated in the recipe. Focus not on the amount of flour, but on the desired consistency of the dough. To avoid mistakes, read about flour and its properties!

Keep in mind that everyone has different ovens. The temperature and cooking time may differ from those indicated in the recipe. To make any baked dish successful, use useful information about the features of the ovens!

Important! Using dry yeast, it should be borne in mind that they occur in two forms: active and instant (read the instructions carefully before use! ). Active dry yeast looks like beads or small balls. Before applying, they must be taken out of sleep mode. For this, active yeast is diluted in warm sweet water, milk or whey. The resulting bubbles, foam or "cap" indicate that the yeast is ready for further use. Active dry yeast must be brought into the liquid until complete dissolution, otherwise, due to the remaining grains, the dough may not rise and the baking will be spoiled (yeast grains that have not dissolved in the liquid and got into the dough will no longer disperse on their own, which means they will not work). Unstant dry yeast is easier to use. They do not need to be activated before use. Such yeast, along with other ingredients, is simply added to the dough. As a result, the baking time is reduced. It should also be remembered that both dry yeast species can differ in their activity from one producer to another.