Torta Negra

                  

                                                                                             

Ingredients:

For the maceration:

For the cake:

Preparation:

For the maceration:

In a previously sterilized glass jar, pour all ingredients at least 2 months prior. Revuelva de vez en cuando y agregue ron y vino si se seca la mezcla. Stir occasionally and add rum and wine if the mixture dries.

 Revuelva de vez en cuando y agregue ron y vino si se seca la mezcla. Stir occasionally and add rum and wine if the mixture dries.Stir occasionally and add rum and wine if the mixture dries.

For the cake:

Melt chocolate in double boiler, let cool a bit and set aside. Bata la margarina y agregue el azúcar hasta obtener una mezcla cremosa, añada las yemas, el chocolate derretido y la miel.

Beat margarine and add both sugars, whisk until mixture is creamy, add the egg yolks, melted chocolate, vanilla and honey.

In a separated bowl, sift together the flour, baking powder, salt, cinnamon and baking soda. Stir in the chopped walnuts.

In another bowl, whisk the egg whites until stiff peaks form. Agregue la mezcla macerada, las nueces picaditas y mezcle con espátula. Add the mash, chopped nuts and mix with spatula. Agregue las claras a punto de suspiro y añada la harina con el polvo de hornear y el bicarbonato previamente mezclado. Add the egg whites sigh and add the flour and baking powder and baking soda mixed in advance. Hornee a 350°F por 20 minutos y luego baje la temperatura a 200°F, por aproximadamente 1 ½ hora más. Bake at 350 degrees for 20 minutes then reduce heat to 200 º F for approximately 1 ½ hour.

Add the egg whites mixture and add the flour mixture. Little by little and without to overbeat it.

Stir in the maceration (previously drained). Mix with a spatula just until incorporated.

Por the mixture in a greased rectangular springform.

 Hornee a 350°F por 20 minutos y luego baje la temperatura a 200°F, por aproximadamente 1 ½ hora más. Bake in a previously pre-heated oven at 190° degrees for 20 minutes then reduce heat to 180 º C for approximately 1 ½ hour.

Let it cool down a little, remove from the springform and cool down completely.

As completely cool down you can spray a little of  sweet red wine combine with rum on top of the cake to make it more fragant and soft.

Decorate with the walnuts and candied cherries, ready to enjoy.

 

 Revuelva de vez en cuando y agregue ron y vino si se seca la mezcla. Stir occasionally and add rum and wine if the mixture dries. Revuelva de vez en cuando y agregue ron y vino si se seca la mezcla. Stir occasionally and add rum and wine if the mixture dries.