Wash the apricots, drain well, cut in half and remove the stone. Grate the chocolate. Chop 50 g walnut kernels. Cream fat, sugar and vanilla pulp with the whisk of the hand mixer. Add 3-4 tbsp. flour to the eggs one after the other.
Mix the rest of the flour and baking powder and finally stir in briefly together with the rum, chocolate and chopped walnuts. Spread the dough on a greased baking tray (approx. 32 x 38 cm). Place the apricots on the dough with the round sides facing down and place a walnut kernel on each half. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 25-35 minutes. Let the cake cool down on the baking tray, dust with icing sugar and cut into pieces. Serve with whipped cream (lactose-free)
waiting time approx. 2 hours