Chocolate Spice Cake

This savory cake holds well, and its flavors mellow with time.

1-1/2 cups cake flour
1-1/2 cups all-purpose unbleached flour
1/2 tsp. baking soda
1/4 tsp. baking powder
1-3/4 cups whole blanched almonds, toasted, and coarsely chopped
1/3 cup citron, very finely chopped
1/3 cup candied orange peel
2 small dried figs, finely chopped
1-1/2 cups sugar
1 cup unsweetened cocoa (not Dutch process)
1/4 cup sweet ground chocolate
1/2 tsp cinnamon
1/2 tsp. cloves
Pinch freshly ground black pepper
1-1/4 cups hot water
10 oz. bittersweet chocolate, melted

Grease and flour a large cookie sheet; set aside. In a large mixing howl combine flours, baking soda, baking powder, almonds, citron, orange peel, and figs.

In a medium saucepan combine sugar, cocoa, ground sweet chocolate, spices, and pepper stir in hot water. Cook over medium heat just until sugar is dissolved, 2 to 3 minutes. Cool.

Make a well in center of dry ingredients; pour in cocoa mixture and mix well (dough will be sticky). Divide dough in half and shape with a rubber spatula into 2 mounds, 6 to 7 inches in diameter, on cookie sheet. Bake in a 300 degree oven for 1-1/4 hours or until a toothpick inserted in the center comes out clean. Cool completely on pan on a wire rack. Wrap cakes in plastic wrap and refrigerate 12 hours to 4 days so that flavors can mellow.

Set cakes, bottom sides up, on a wire rack; spread a very thin layer of melted chocolate on bottoms and let stand until chocolate has hardened, 1 hour. Turn cakes over and spread remaining chocolate on tops and sides. When chocolate has hardened, you may serve cakes. (Or wrap them in plastic wrap and store at room temperature for up to 4 days.)

To serve, slice cakes across width into long, thin slices. Arrange the slices on a serving platter; serve with coffee or a dessert wine. Makes 2 cakes (about 16 servings each).