Chocolate Cake With Apricot Jam
A decadent chocolate cake filled with almond-paste stuffed apricots. This rich cake combines the deep flavor of dark chocolate with the natural sweetness of apricots, making it a delightful treat for any occasion.
Ingredients
- 100 g soft butter
- 160 g dark chocolate (70%) melted
- 120 g light cane sugar
- 150 g flour sifted
- 3 eggs
- 60 g heavy cream
- 1 tsp mild honey
- 5 g baking powder
- 30 g unsweetened cocoa powder sifted
- 4 pitted apricots stuffed with almond paste
Instructions
- Preheat the oven to 150°C (300°F).
- Melt the chocolate in a bain-marie (water bath).
- Cream the butter with the sugar until light and fluffy, then add the honey.
- Add the eggs one at a time, mixing well after each addition.
- Gently mix in the cream and melted chocolate.
- Sift the flour, cocoa powder, and baking powder together, and gradually fold this mixture into the wet ingredients. Be careful not to overmix.
- Pour half of the batter into a greased cake mold. Place the stuffed apricots on top. Cover with the remaining batter.
- Bake for 45 minutes. Check for doneness with the tip of a knife—if it comes out clean, the cake is ready.
Notes
- Ensure the apricots are well-stuffed with almond paste for the best flavor.
- Don't overmix the batter; this keeps the cake light and airy.
- Serve with a dollop of whipped cream or a sprinkle of powdered sugar.