Black cake is a cake that cannot be missing from the Christmas table, with an incredible variety of flavors that delight the senses and with a fantastic Christmas smell that makes you can't stop eating a piece. I'll show you how to prepare it and you'll see that you'll always make it this way. INGREDIENTS: FRUIT MACERATION: 100gr of peeled almonds 100gr of walnuts 100gr of seedless raisins 100gr of pitted prunes 100gr of candied fruit 1 cup of natural orange juice = 250ml = 22 tablespoons 1 cup of sweet red wine = 250ml = 22 tablespoons FOR THE SPONGE CAKE: 2 ½ cups of all-purpose wheat flour = 350gr = 17.5 tablespoons 4 eggs 1 ½ cups of dark brown sugar, or brown sugar (panela, piloncillo, chancaca, zest) grated = 240gr = 12 tablespoons 200gr of unsalted butter (soft) = 10 tablespoons 1 tablespoon of baking powder ½ teaspoon of baking soda 1 teaspoon of vanilla essence 1 teaspoon of English: ground cinnamon 1 teaspoon anise seeds ½ teaspoon ground nutmeg ½ teaspoon salt 50gr of chocolate bar 500gr of macerated fruit ½ cup of the juice of the macerated fruit TOPPING: 150gr of chocolate bar 100ml of cream 1 tablespoon of butter DECORATION: Chocolate ganache cream Candied fruit to taste Nuts to taste Optional: icing sugar 1 24cm diameter mold, greased and floured PREPARATION: 1.- MACERATION OF THE FRUIT: First, cut the small fruits, chop the almonds and walnuts. In a large bowl place all the fruits, add the sweet wine and orange juice and mix, place in a large glass jar, cover tightly and place in a dark, cool place, let macerate for at least 24 hours. 2.- PREPARATION OF THE CAKE: Drain the 500g of macerated fruit and mix it with a little flour, set aside and also reserve the liquid. Sift the flour and mix with the baking powder, bicarbonate, pinch of salt, ground cinnamon, nutmeg and anise seeds, set aside. Beat the butter with the sugar until creamy, add the vanilla, add the egg yolks and set aside the egg whites, add the sifted flour and mixed alternating with the juice of the macerated fruit. Melt the chocolate with a tablespoon of butter and add to the dough. Beat the egg whites until stiff, add them to the dough and mix everything in an enveloping manner with a wooden spoon. Add the macerated fruit and mix again in an enveloping manner. Pour the dough into a greased and floured mould and bake at 180° C for one hour or until a toothpick inserted comes out dry. Remove from the mould while warm and allow to cool thoroughly. 3.- THE COVERING: Heat the cream until it boils and add the chocolate and butter and mix until everything melts and becomes a cream. Remove from the heat, allow to cool a little and cover the cake with the ganache while still warm. Decorate to your liking and when it cools, sprinkle with icing sugar.