Fruity Chocolate Cake
By: Jing Javier
Published: Saturday, October 9, 2010 - 1:30am

Ingredients




2 cups tbsp+ ⅓ butter
3 tablespoons sugar
130 grams unsweetened or semi-sweet chocolate chips
3 pieces eggs, separated
1/2 teaspoon vanilla extract
 cup breadcrumbs
 cup cashew nuts, coarsely chopped
1/4 teaspoon iodized fine salt
1 can fruit cocktail, drained (reserve syrup)
2 tablespoons all-purpose flour
1/2 tablespoon cornstarch, dissolved in remaining fruit cocktail syrup
1 tablespoon honey

Preparation

1 GREASE medium size muffin pan with 2 tbsp of butter then dust with 2 tbsp sugar. Set aside. Preheat oven to 350ºF. Melt half of chocolate chips in double boiler. Set aside. 2 CREAM remaining butter and half of sugar for 3 minutes. Add egg yolks one at a time, beating after each addition. Fold in melted chocolate, vanilla and 2 tbsp fruit cocktail syrup. Set aside. 3 BEAT egg whites until soft peaks form then gradually add remaining sugar while beating until stiff. Fold into the creamed mixture alternately with breadcrumbs. Fold in remaining chocolate chips, nuts and salt. Fill the muffin pan with batter 3/4 full. 4 COMBINE Fruit Cocktail and flour. Top each unbaked muffin with fruit mixture. Bake for 30 minutes. Remove from pan and cool on wire rack. 5 HEAT cornstarch mixture until thick. Add honey. Brush over cake.