Chocolate apricot cake with caramelized salted almonds

Name: Chocolate apricot cake with caramelized salted almonds
Cook time: 2 h
Total time: 2 h
Yield: 12
Ingredients: 300 g + 1 tablespoon butter; 6 Eggs (size M); 250 g Sugar; 400 g Dark chocolate; 400 g Flour; 2 packages Baking Powder; 1 package Vanillin sugar; 10 (approx. 400 g) Apricots; 2 TABLESPOONS Cocoa powder; 200 ml Milk; 100 g Smoke almonds; 3 TABLESPOONS liquid honey; 7-10 Tbsp Fat and flour

AUTHOR
Kate Willis

DIFFICULTY
very easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 12

300 g + 1 tablespoon butter
6 Eggs (size M)
250 g Sugar
400 g Dark chocolate
400 g Flour
2 packages Baking Powder
1 package Vanillin sugar
10 (approx. 400 g) Apricots
2 TABLESPOONS Cocoa powder
200 ml Milk
100 g Smoke almonds
3 TABLESPOONS liquid honey
7-10 Tbsp Fat and flour

Directions

1
Melt 300 g butter. Cream eggs and sugar in a large bowl with the whisk of the hand mixer. Chop 200 g chocolate and melt over a warm water bath. Mix flour, baking powder and vanillin sugar.
2
Stir butter drop by drop into the egg mixture. Carefully stir in the flour mixture.
3
5 Wash, clean, halve, stone and cut the apricots into large pieces. Halve the dough. Stir cocoa and chocolate into one half of the dough and the apricots into the other half. Put the doughs separately into 2 greased springforms (20 cm Ø each) sprinkled with flour, smooth them down.
4
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for about 50 minutes.
5
In the meantime, wash the remaining apricots, clean, halve, stone and cut into slices. Chop 200 g chocolate. Bring 200 ml of milk to the boil, remove from the heat, add the chocolate and melt in the hot milk, stirring to create a smooth sauce.
6
Put chocolate sauce aside. Roast the almonds in a pan while turning. Add honey and caramelise nuts briefly.
7
Remove the cake from the oven, let it rest in the moulds for a short time, remove from the moulds and let it cool down. Heat 1 tbsp. butter in a frying pan, fry the apricot slices for about 1 minute while turning them.
8
Cut each cake in half horizontally. Pour and spread approx. 1/4 of the chocolate sauce on a light cake base, place a dark base on top, spread approx. 1/4 of the chocolate sauce on top again and cover with a light base.
9
Continue with the rest of the sauce and the remaining base. First add almonds, then apricots to the cake, chill for about 30 minutes.