Ingredients

2 1/2 cups all-purpose flour

Pinch of salt

1 1/2 teaspoons baking soda

1 teaspoon ground nutmeg

2 teaspoons ground cinnamon

1 tablespoon ground ginger

100 g butter, softened

120 g sugarfree white chocolate, melted

1/2 cup Splenda

1 egg

240 g dark (60%) sugarfree chocolate, melted

330 g sugarfree applesauce

1 teaspoon instant coffee powder

1 cup hot water

4 cups mixed dried fruits and nuts, coarsely chopped (about 1 cm). I personally like to use raisins, apricots, apples, pears, dates, figs, walnuts and almonds.

Preparation

  1. Preheat oven to 190ºC (375ºF)

  2. In medium bowl, sift together flour, salt, baking soda, cinnamon, nutmeg and ginger. Set aside.

  3. In large bowl, beat butter and white chocolate together until you have an even mix, and then cream together with Splenda. Beat in the egg, and then beat in the dark chocolate and applesauce until you get en even, thick mixture.

  4. Gradually add flour mixture until it is completely incorporated into the chocolate mix to form a very thick batter.

  5. Dissolve the coffee in the hot water and beat into the batter until even. The resulting batter should have the consistency of thick cake mix.

  6. Fold in the mixed dried fruits and nuts, and pour into a 23 cm (9 inch) round silicone cake mold, and bake 50-60 minutes or until a tester inserted into the center comes out dry.