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Ingredients

Adjust Servings:
500 g apricots
4 eggs
170 g chocolate (50-60%)
150 g butter, softened
150 g sugar
1 package vanilla sugar (8 g)
190 g flour
1 tsp leaven
Salt
Powdered sugar for serving
Apricot Chocolate Cake

Apricot Chocolate Cake

Features:
  • Vegetarian
Cuisine:
  • 75
  • Serves 5
  • Medium

Ingredients

  • 500 g apricots

  • 4 eggs

  • 170 g chocolate (50-60%)

  • 150 g butter, softened

  • 150 g sugar

  • 1 package vanilla sugar (8 g)

  • 190 g flour

  • 1 tsp leaven

  • Salt

  • Powdered sugar for serving

Directions

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The Most delicious and easy cake! You can make it together with your children, I bet they will like arranging apricots 🙂

This cake is kind of a chocolate variation of the Austrian apricot cake Marillenkuchen, but chocolate makes it entirely different but equally delicious. The combination of sweet chocolate and sour sweet apricots is off the charts!

Apricot chocolate is a so called sheet cake (Blachkuchen is Deutsch). It means that it is baked in a flat baking pan or a square pan with low sides. The cake is about 1.5-2 cm thick but it is quite big and cut into squares for serving.

The recipe makes a 30×35 cm cake. In winter you may use canned apricots for this cake.

Make this apricot chocolate cake for tea. It would be delicious and fantastic!

The recipe was taken from a Swiss blog www. mrsflury.com.

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Steps

1
Done

Preheat the oven to 180 degrees Celsius.

2
Done

Line a square (30x35 cm) flat pan with a baking sheet.

3
Done

Cut the chocolate into pieces and melt it in a water bath or low heat (for the chocolate not to burn). As soon as the chocolate has melted – remove it from heat and set aside to chill until it stops boiling.

4
Done

Mix the sieved flour with leaven.

5
Done

Separate the eggs. Whip the whites with a pinch of salt until stiff.

6
Done

In a separate bowl, whip the yolks with the softened butter, sugar and vanilla sugar until you get a creamy consistency.

7
Done

To the yolk mixture add the melted butter. Mix until smooth.

8
Done

Add 1/3 of the egg whites mixture, carefully mix with a spatula (don’t use a mixer, otherwise the volume will be lost). Then add 1/3 of the flour and carefully mix with a spatula. Continue to fold in the whites and flour in batches. You will end up with a fluffy batter.

9
Done

Pour the mixture in the pan. Smooth the surface.

10
Done

Arrange the apricot halves, cut side up, on top.

11
Done

Bake at 180 degrees Celsius for about 35 min. Use a toothpick or a match to check for doneness – it should be dry.

12
Done

As soon as the cake is done, turn off the heat, slightly open the door and let the cake chill in the oven for 15 min. Then take it out and let chill to room temperature.

How to serve:

Before serving, cut into squares and dust with powdered sugar.

How to keep:

Can be kept for a day at room temperature. On the next day the surface may dry out a little.

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