Name: Torta negra
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 4
Cuisine: Latin America
Ingredients: 15 g almonds, coarsely chopped and peeled; 15 g hazelnuts, peeled and coarsely chopped; 15 g walnuts, coarsely chopped; 15 g candied orange peel, chopped; 15 g candied lemon zest, chopped; 25 g pitted prunes, minced; 2 tablespoons instant coffee (dissolved in 1 tablespoon of hot water); 2 teaspoons natural vanilla extract; 1/4 coffee spoon ground cloves; 1/4 coffee spoon ground cinnamon; 1/4 teaspoon grated nutmeg; 1/4 teaspoon grated fresh ginger; 1/2 teaspoon orange zest; 1/2 teaspoon lemon zest; 2 tablespoons rum; 15 days before the preparation is to be made, pour all the ingredients into a glass container with the rum and water up to the level and store in the refrigerator.; On D-day, drain the fruit and reserve the liquid.; Preheat the oven to 190°C.; Butter and flour a round pan with high edges.; In the bowl of an electric mixer, place the butter and beat until it has an liquid paste texture.; Add the sugar and continue beating for about 2 minutes.; Add the eggs one by one and finally the cocoa. Beat for 2 minutes.; With a spatula, gradually add the flour mixed with the yeast and a little bit of macerated fruit (keep remaining fruits for other recipes), stirring gently until the flour is completely incorporated.; Mix well and pour into the mold.; Bake in the oven for 50 minutes.; Remove the cake from the oven and let it rest for 5 minutes before turing it out onro a rack.; Before tasting, sprinkle the cake with the fruit liquid.

Ingredients:

15 g almonds, coarsely chopped and peeled
15 g hazelnuts, peeled and coarsely chopped
15 g walnuts, coarsely chopped
15 g candied orange peel, chopped
15 g candied lemon zest, chopped
25 g pitted prunes, minced
2 tablespoons instant coffee (dissolved in 1 tablespoon of hot water)
2 teaspoons natural vanilla extract
1/4 coffee spoon ground cloves
1/4 coffee spoon ground cinnamon
1/4 teaspoon grated nutmeg
1/4 teaspoon grated fresh ginger
1/2 teaspoon orange zest
1/2 teaspoon lemon zest
2 tablespoons rum

For the cake:

Previously prepared macerated fruit, drained
60 g soft butter
1/4 teaspoon salt
40 g unsweetened cocoa
30 g powdered sugar
2 eggs
150 g wholemeal flour, sifted
1 teaspoon baking powder

Instructions:

15 days before the preparation is to be made, pour all the ingredients into a glass container with the rum and water up to the level and store in the refrigerator.
On D-day, drain the fruit and reserve the liquid.
Preheat the oven to 190°C.
Butter and flour a round pan with high edges.
In the bowl of an electric mixer, place the butter and beat until it has an liquid paste texture.
Add the sugar and continue beating for about 2 minutes.
Add the eggs one by one and finally the cocoa. Beat for 2 minutes.
With a spatula, gradually add the flour mixed with the yeast and a little bit of macerated fruit (keep remaining fruits for other recipes), stirring gently until the flour is completely incorporated.
Mix well and pour into the mold.
Bake in the oven for 50 minutes.
Remove the cake from the oven and let it rest for 5 minutes before turing it out onro a rack.
Before tasting, sprinkle the cake with the fruit liquid.

Energy	Total carbs	Sugar	Total fat	Saturated fat	Omega 3	Fibers	Sodium
456.5 Kcal	37.2 g	17.4 g	24.6 g	10.9 g	0.4 g	8.4 g	203.5 g

The nutritionist's advice:

Nuts, almonds, and hazelnuts are nuts that provide unsaturated fatty acids. For example, nuts provide a good amount of omega-3. To make this cake, prefer wholemeal flour that will slow down the passage of sugars into the bloodstream.
This cake can also be eaten for breakfast or as a snack.

Torta negra

Ingredients:

Instructions:

The nutritionist's advice:

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