Ingredients
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500 g apricots
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4 eggs
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170 g chocolate (50-60%)
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150 g butter, softened
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150 g sugar
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1 package vanilla sugar (8 g)
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190 g flour
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1 tsp leaven
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Salt
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Powdered sugar for serving
Directions
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
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Preheat the oven to 180 degrees Celsius. |
2
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Line a square (30x35 cm) flat pan with a baking sheet. |
3
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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
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Mix the sieved flour with leaven. |
5
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Separate the eggs. Whip the whites with a pinch of salt until stiff. |
6
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In a separate bowl, whip the yolks with the softened butter, sugar and vanilla sugar until you get a creamy consistency. |
7
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To the yolk mixture add the melted butter. Mix until smooth. |
8
Done
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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
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Pour the mixture in the pan. Smooth the surface. |
10
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Arrange the apricot halves, cut side up, on top. |
11
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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
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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. |