Slice and Bake Chocolate Fruitcake Rounds
1/2 cup butter, softened
1 cup granulated sugar
1 egg, beaten
1 teaspoon almond extract
1-1/2 cups cake flour
1/2 teaspoons baking soda
1/4 teaspoon salt
1 ounce unsweetened chocolate
1 cup mixed candied fruit, finely chopped
1 egg white, beaten
In a mixing bowl, beat together butter and sugar until light and
fluffy. Beat in egg and vanilla extract. In a separate bowl, sift
together flour, baking soda and salt. Stir into butter mixture until
well blended. Set aside 1/3 of dough and place in another mixing
bowl. In the top of a double boiler over hot (not boiling) water,
melt chocolate. Stir melted chocolate into 1/3 of dough. Stir
candied fruit into remaining 2/3 dough and form into a 2" thick
roll. Refrigerate about 2 hours.
On a lightly floured surface or between two sheets of waxed paper,
roll chocolate dough into an 1/8"-thick square. Brush lightly with
beaten egg white. Place roll of white dough at one end of the
chocolate dough and roll up so that the chocolate dough covers the
white dough. Refrigerate the double roll about 2 hours.
Pre-heat oven to 375*F. Remove dough from the refrigerator and slice
into 1/4" slices with a sharp knife. Place on ungreased cookie
sheets and bake about 10 minutes. Allow to cool for 1 minute on the
baking sheet and remove to wire racks to cool completely. Store in
airtight containers at room temperature for about 2 weeks. |