6 large eggs
1 cup sugar
250grms dark chocolate melted
1 cup plain flour
½ cup bread crumbs
1 ½ tsp baking powder
2 tsp cinnamon
1 ½ cups finely chopped walnuts

Syrup:

2 cups sugar
3 cups water
500mls Samos muscat

Method:

Beat the eggs and sugar until very light and fluffy - about 10 minutes. Gently fold in the cooled melted chocolate. Mix together the flour, breadcrumbs, baking powder, salt, cinnamon and walnuts. Gently fold into the egg mixture then pour into a well greased and floured cake tin. Bake in a preheated moderate oven for 40 to 50 minutes. Allow to cool. When cake is cooled make the syrup. Place the sugar, water and muscat into a saucepan and bring to a boil. Reduce the heat and simmer for 10 minutes. Pour half over the cake and poach the fruit in the remaining syrup for 10 minutes.