Christmas should be celebrated with style! This chocolate cake with candied fruit is sumptuous enough to embellish any Christmas table.
Preheat the oven to 180°. Soak the candied fruit in the rum. Mix together the eggs, sugar and a pinch of salt in a bowl with an electric mixer until the mixture is frothy. Melt 200g of chocolate with the butter in a double boiler, and add to the previous mixture. Slowly add the flour, using the electric mixer, then add most of the drained candied fruit.
Pour the batter in a 20cm diameter pan that has been greased and floured. Bake for 30-40 at 180°.
While the cake cools, melt the remaining chocolate (70g). Turn out the cake onto a serving platter, pour over the melted chocolate and decorate with the remaining candied fruit.