Prickly Pears Jelly Cake with Chocolate Sauce

NEW! Not in the Book!

 

Ingredients (for the cake):

About 6 ½ lbs prickly pears

1 lbs sugar

Jelly powder

Prickly Pear Ratafià or Rum (optional)

Ingredients (for the chocolate sauce):

4 oz unsweetened chocolate

2 cups water

6 tbsp sugar

A pinch of salt

1 tsp vanilla or 1 or 2 tbsp Prickly Pear Ratafià or Rum

Peel the prickly pears (use gloves!).

Blend about 2 ½ lbs or 3 lbs to obtain 1 ½ liter of juice.

Make a syrup with ½ liter of water and 1 lbs of sugar.

Boil ½ liter of syrup with enough jelly powder for 2 liters (see the jelly power instruction).

Let cool and add the prickly pears juice.

Stir well.

If you like, add half a glass of Prickly Pear Ratafià or Rum.

Cut the other prickly pears in pieces and put them in a big rectangular mold.

The mold should be completely full.

Pour the mixed syrup and prickly pears juice to cover the fruit pieces.

Let cool in the fridge for 4 hours. 

Grate the chocolate 2 cups of cold water, add the sugar and a pinch of salt and melt over at a medium heat, stirring all the time.

Don’t let it boil.

Let cool and add the vanilla or the liquor.

  

Unmold the cake, cut into slices about 2 inches thickness and pour the cold chocolate sauce on them.