Chocolate Cake with Dried Fruits and Fried Lichens

This delightful chocolate cake is a unique twist on a classic favorite. It's infused with the sweetness of **dried plums**, apricots, and mangoes, adding both texture and flavor to each bite. The cake is finished with a glossy dark chocolate glaze that enhances its rich taste. What's truly inventive about this cake are the **fried lichens** adorned on top, offering a crunchy contrast and a touch of novelty. These lichens are gently fried until crisp and can be sprinkled with powdered sugar for added sweetness. This recipe is a wonderful way to bring **unconventional ingredients** into a traditional dessert, making it perfect for impressing guests at a special gathering or simply enjoying a day of culinary experimentation. The preparation time is reasonable, ensuring an enjoyable baking experience without a long wait. You can personalize the recipe by swapping out the dried fruits with your favorites or experimenting with flavored chocolate for the glaze. Pair this cake with a refreshing beverage for an irresistible treat!

Ingredients

Main Ingredients

1 package of "Dobeles dzirnavnieka" Chocolate Cake Mix
1 handful of dried plums
1 handful of dried apricots
1 handful of dried mango
Butter or oil for greasing the baking pan
Dark chocolate for glazing

For the Lichens

Fresh lichens
Oil for frying the lichens
Powdered sugar (optional, for a sweeter taste)

Preparation Time

Total Time: 70 minutes (including prep and baking)

Step-by-Step Instruction

Preheat your oven to 180°C (356°F).
Begin by preparing the chocolate cake according to the instructions on the "Dobeles dzirnavnieka" mix package.
Chop the dried plums, apricots, and mango into small pieces.
Add the chopped dried fruits into the prepared cake batter, stirring gently to incorporate them evenly.
Grease your baking pan thoroughly with butter or oil to ensure easy cake release post-baking.
Pour the batter into the greased pan, spreading it evenly.
Place the pan in the preheated oven and bake for about 40 minutes. Check doneness by inserting a toothpick—if it comes out clean, the cake is ready. If not, bake for an additional 5-8 minutes.
Once baked, allow the cake to cool slightly on a rack.
Meanwhile, melt the dark chocolate using a double boiler to ensure it doesn’t burn.
Use a pastry brush to generously apply the melted chocolate over the top of the cooled cake. For a quicker set, refrigerate the cake for about 5 minutes.
For the lichens, heat oil in a pot if you don't have a deep fryer.
Carefully wash and dry the lichens before frying.
Gently drop the lichens into the hot oil for about 5 seconds, using tongs for safety. Beware of oil splatter.
Remove the fried lichens and place them on a paper towel to drain excess oil.
If desired, dust the lichens with powdered sugar to add an extra layer of sweetness.
Arrange the fried lichens creatively on top of the glazed cake.
Slice and serve the cake once the decorations are complete.
Consider pairing with coffee or herbal tea for an enhanced tasting experience.
Store any leftovers in an airtight container to maintain freshness.
Enjoy your unique creation, savoring every bite of this intriguing cake.

Tips

Swap the dried fruits with others such as cranberries or figs for a different flavor profile.
If you prefer a less sweet glaze, use semi-sweet dark chocolate instead.
Experiment with different kinds of lichens or omit them if unavailable.

Nutritions

Calories: 350 per serving
Protein: 5g
Fats: 15g
Carbs: 47g

Variations

Use a gluten-free cake mix to accommodate dietary restrictions.
Add spices such as cinnamon or nutmeg to the cake batter for a warmer flavor.
Explore different oils for frying lichens, like coconut oil, for a hint of tropical flavor.

Serving Suggestions

Perfectly pairs with a side of vanilla ice cream or fresh whipped cream.
Garnish with fresh mint leaves to add a pop of color and flavor.
Serve with a chilled glass of dessert wine to complement the chocolatey notes.

Best Places

Pierre Hermé - Renowned for exquisite chocolate creations. Location: 72 Rue Bonaparte, Paris, France.
Chocolatería San Ginés - Famous for its luscious chocolate desserts. Location: Pasadizo de San Ginés, 5, Madrid, Spain.
Max Brenner - Offers innovative chocolate dishes. Location: 841 Broadway, New York, USA.
Sprüngli Boutique & Café - Known for luxurious chocolate pastries. Location: Bahnhofstrasse 21, Zurich, Switzerland.
Wittamer - A classic spot for chocolate treats. Location: Place du Grand Sablon 6-12, Brussels, Belgium.
Pasticceria Marchesi - Offers a refined selection of chocolate delights. Location: Via Santa Maria alla Porta, 11/A, Milan, Italy.
Godiva Chocolatier - Celebrated for their Belgian chocolate. Location: Grand Place 22, Brussels, Belgium.
Pâtisserie Sadaharu Aoki - Merges Japanese flavors with French pastries. Location: 35 Rue de Vaugirard, Paris, France.
Thomas Haas - Known for artisanal chocolates. Location: 128-998 Harbourside Drive, North Vancouver, Canada.
Hotel Sacher - Offers the legendary Sachertorte. Location: Philharmoniker Str. 4, Vienna, Austria.