Apricot chocolate cake

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Finely chop the chocolate for the cream. Bring the cream to the boil, remove from the heat and dissolve the chocolate in it. Add the liqueur and cover and chill for four hours. For the dough, chop the chocolate finely.

2. 2

   Cream fat and sugar. Stir in eggs one after the other. Mix flour, baking powder and cocoa. Stir in chocolate, cream and flavour. Pour the dough into a greased springform pan (26 cm Ø).

3. 3

   Bake in the preheated oven (electric oven: 175 °C/ gas: level 2) for about 30 minutes. Cool down and remove from the pan. Drain the apricots. Cut the base horizontally once. Close the edge of the springform pan around the bottom.

4. 4

   Put the apricots on the ground. Whip the chocolate cream with the whisk of the hand mixer. Spread the cream, except for four tablespoons, on the apricots. Cover with the rest of the base. Spread the rest of the cream on top.

5. 5

   Refrigerate for one hour. Knead marzipan and 100 grams of icing sugar. Roll out 1/3 of the marzipan between the foil. Cut out a writing band. Cut out four fir trees and a moon. Roll out the rest of the marzipan between the foil in a round shape (approx. 34 cm Ø).

6. 6

   Remove the cake from the tin and cover with marzipan. Melt the chocolate coating. Stir in oil. Cover the cake on a cake rack with couverture (except for one tablespoon). Place decorations in the moist couverture.

7. 7

   Stick the letters onto the writing tape with a little chocolate coating. Leave to dry. Decorate trees with pistachios and possibly icing sugar.