Chocolate cake with whole apricots

Name: Chocolate cake with whole apricots
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 15
Ingredients: 700 g Apricots; 125 g Dark chocolate; 175 g Butter or margarine; 125 g Sugar; 3 Eggs (size M); 225 g Flour; 1 go. Tsp baking powder; 1 1/2 TABLESPOONS Cocoa powder; 125 ml Milk; 200 g Double cream cream cheese; 50 g Icing sugar; 7-10 Tbsp Fat and flour

AUTHOR
Melissa Olsen

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 15

700 g Apricots
125 g Dark chocolate
175 g Butter or margarine
125 g Sugar
3 Eggs (size M)
225 g Flour
1 go. Tsp baking powder
1 1/2 TABLESPOONS Cocoa powder
125 ml Milk
200 g Double cream cream cheese
50 g Icing sugar
7-10 Tbsp Fat and flour

Directions

1
Wash the apricots, drain well, cut and core them. Puree 75 g apricots and chill. Chop the chocolate and melt over a warm water bath.
2
Cream fat and sugar with the whisk of the hand mixer. Stir in the eggs one after the other. Stir in chocolate. Mix flour, baking powder and cocoa and stir in alternately with the milk.
3
Fill approx. 1/3 of the dough into a greased box cake tin (approx. 11 x 30 cm), dust with flour. Gently press the apricot halves together and place about half of them next to each other in the dough.
4
Spread about 1/3 of the dough on top, press the remaining apricots into it. Add the remaining dough and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for about 1 hour.
5
Take out and let it cool down for about 30 minutes. Turn out of the tin, place on a cake plate and let it cool down. Stir cream cheese, icing sugar and apricot puree until creamy, spread loosely on the cake.
6
Chill for at least 30 minutes.