Chocolate Cake

Prepare all ingredients:

Macerate the candied fruit in the cointreau.

Sift the flour along with cocoa and the baking powder.

Cream the softened butter with the sugar.

Add the eggs one at the time.

Add the cocoa/flour mixture and mix well.

At last, add the marinated candied fruit.

Pour the dough in a cake mold that was previously buttered and floured.

Bake in hot oven 180°C for 55 minutes.

When finished, check that the cake is ready using a knife. To do so, stick the knife in the cake, if the blade comes out clean, the cake is ready.

Remove from the mold and leave to cool on a grid. Serve with crème anglaise.