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ITALIAN CHOCOLATE FRUITCAKE
Makes 24 slices
1/3 cup blanched slivered almonds
2 1/2 cups dry red wine
2
tablespoons sugar
1/2 cup sugar
2 cups dried figs
1/2 cup golden
raisins
1/3 cup walnuts, chopped
1/3 cup chopped candied citron
3
ounces unsweetened baking chocolate, grated
2 tablespoons honey
3/4 cup
flour
1/2 cup fine dry breadcrumbs
1 tablespoon grated orange zest
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4
cup canola oil
Preheat oven to 350 degrees.
Coat an 8 1/2-inch
springform pan with nonstick cooking spray.
Spread almonds in a baking pan
and bake for 5 to 8 minutes, or until barely golden.
Let cool and chop
coarsely. Increase oven temperature to 375 degrees.
In a small saucepan,
combine wine with 2 tablespoons sugar. Boil for 15 to 20 minutes, or until
reduced to 3/4 cup;cool. In a saucepan, cover figs with water. Bring to a
simmer and cook for 15 to 20 minutes, or until the figs are moist and plump.
Drain and chop coarsely. Set aside.
In a small bowl, cover raisins with
warm water. Let soak for about 5 minutes. Drain, pressing to release excess
moisture.
In a large bowl, mix together the almonds, figs, raisins,
walnuts, citron, chocolate and honey.
In a medium bowl, stir together 1/2
cup sugar, flour, breadcrumbs, orange zest, cinnamon, and nutmeg and add to the
almond mixture. Gradually stir in oil and the reduced wine.
Spoon the
batter intpo the prepared pan and smooth the top.
Bake for 40 to 50
minutes, or until the tcake is firm to the touch.
Let cool in the pan on a
rack. Cover and let stand overnight to allow the flavor to deepen before
serving.
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