The Black Cake is famous for being made only during the Christmas season as part of the Christmas festivities. Its flavor is wonderful and the longer the fruits that make it up are marinated, the better its flavor will be. This cake is so famous in Venezuela that you can find it in bakeries and pastry shops throughout the country, as well as on the tables of all Venezuelans. Fruit Maceration, Ingredients: .- 50gr of Almonds .- 50gr of Walnuts .- 50gr of Hazelnuts .- 100gr of Raisins .- 100gr of Candied Fruit .- 50gr of Prunes (pitted) .- 2 tablespoons of instant coffee .- 1 teaspoon of orange zest .- 1 teaspoon of lemon zest .- 2 cups of malt = 500ml = ½ liter you can use 500ml of non-alcoholic dark beer with 2 tablespoons of sugar. .- 1 liter glass jar with its lid FOR THE CAKE: .- 200 gr. of butter = 10 tablespoons .- 2 cups of brown sugar = 330gr .- 2 ½ cups all-purpose wheat flour = 350gr = 17.5 tablespoons .- 1 teaspoon of vanilla essence .- 6 eggs .- 100gr of dark chocolate bar .- 1 pinch of salt .- 2 teaspoons of baking powder .- 1 teaspoon of cinnamon .- 500gr of the macerated fruits .- ½ cup of the juice of the macerated fruit (malt) and half a cup more if you consider that the dough is very dry .- ½ teaspoon of ground cloves (optional) .- 1 mold of 24cm in diameter and 8 in height COVERING: (Ganache Cream) .- 150gr of chocolate bar .- 100ml of cream or whipping cream for chantilly .- 1 tablespoon of butter or margarine (20gr) DECORATION: .- Chocolate ganache cream .- Candied fruits to taste .- Nuts to taste Preparation of the maceration: First cut the fruits into small pieces, crush the almonds, walnuts and hazelnuts. In a large bowl place all the fruits, add the coffee and mix well, add the malt and mix until it loses some foam, place in a large glass jar, cover tightly and place in a dark, cool place, after at least 5 days of maceration we can make the cake. (in my case I left it for 7 days) Preparation: First of all drain 500 gr. of macerated fruits and mix with a little flour so that they do not sink to the bottom of the cake when baking and set aside, also reserve the liquid. Beat the butter with the sugar until creamy, add the vanilla, cinnamon and cloves, add the egg yolks and set aside the egg whites, add the flour mixed with the baking powder alternating with the juice of the macerated fruit. Melt the chocolate with a little butter and add to the mixture. Beat the egg whites until stiff, add them to the mixture, add the egg whites until stiff and mix everything together with a wooden spoon. Pour into a greased and floured mould and bake at 180° C for an hour or up to an hour and a half, or until a toothpick inserted comes out clean. Remove from the mould and allow to cool. Topping: Heat the cream until it begins to boil, remove from the heat and add the chocolate and butter and mix until everything melts and becomes a cream, cover the cake with the ganache while still hot, decorate to your liking and when it cools, sprinkle with icing sugar. Bon appetit. #temperosesaflavours #christmas #desserts