Chocolate Apricot Cake

    (3)
    4 hours 20 minutes

    This is a beautiful chocolate cake that is doused in strained apricot jam before being iced. This gives it a lovely apricot flavour without being overpowering.


    2 people made this

    Ingredients
    Serves: 12 

    • Cake
    • 135g dark chocolate or cooking chocolate
    • 140g butter, room temperature
    • 1 teaspoon vanilla essence
    • 3/4 cup (125g) icing sugar
    • 6 eggs, separated
    • 1 pinch salt, to taste
    • 1/3 (90g) caster sugar
    • 140g flour
    • Glaze
    • 1/2 cup (225g) caster sugar
    • 1/2 cup (125ml) water
    • 160g chocolate, finely diced
    • 100g apricot jam, passed through a sieve and heated

    Directions
    Preparation:20min  ›  Cook:1hour  ›  Extra time:3hours setting  ›  Ready in:4hours20min 

    1. Cake: Preheat oven to 190 degrees C. Grease and flour a 23cm cake tin.
    2. Melt the chocolate in a double boiler, stir well, remove from heat and set aside.
    3. In a large bowl beat butter, vanilla and icing sugar with a hand blender until fluffy. Gradually add the egg yolks to the mix. Stir in each yolk well before adding the next. Now stir in the melted chocolate.
    4. In another bowl whisk the egg whites with a pinch of salt until stiff. Gradually add the caster sugar. Carefully fold the whisked egg whites into the egg-sugar mixture. Carefully fold the flour into the mixture.
    5. Pour into the cake tin and build up the edges a bit so that the cake rises evenly.
    6. Bake in the preheated oven for 15 minutes then decrease temperature to 170 degrees C and bake for about another 40 minutes.
    7. When finished baking allow the cake to cool in the tin upside-down on wire rack so the cake doesn't fall in the middle.
    8. Glaze: Mix sugar and water in a heavy saucepan. Simmer on a medium-high heat for 5 minutes. Remove from heat and stir in the chocolate gradually. The finished glaze should be thick and smooth.
    9. Invert the cooled cake then remove from the tin.
    10. Cut the cake horizontally in half. Brush warm apricot jam on the two halves of the cake and put them back together again.
    11. With the smooth side (i.e. bottom side) up, place the cake on a wire rack. Stand the rack on a baking tray. Cover the smooth side of the cake with apricot jam. Allow it to soak in for a few minutes.
    12. Pour the warm glaze over the cake. Spread it with a cake knife quickly over the top and sides. Allow the cake glaze at least 3 hours to dry.

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    Reviews and Ratings
    Global Ratings:
    (3)

    Reviews in English (2)

    by
    0

    Thank you so much. This is a fabulous cake! It's rich, yet very light and delicious! I would recommend that anyone having a go at this cake for the first time, do as I did, have a 2nd pair of hands (for whipping the egg whites) unless you are unflappable. I tweaked this recipe only slightly. I added a little alcohol to the jam, apricot brandy, to help preserve it (my excuse and I am sticking to it) and I added a little vanilla bean paste to the glaze, to calm the dark chocolate taste. According to some recipes, it is best to make the cake one day, apply jam the next day, let it set a few hours then glaze, then serve the torte on the following day, which is what I did. Very pleased with the results.  -  12 Dec 2017  (Review from Allrecipes UK & Ireland)

    by
    0

    What a lot of work! But truly worth it! Really enjoyed this cake, as did all the greedy members of my family! Tricky glazing it with the chocolate but overall a success!  -  11 Feb 2012  (Review from Allrecipes UK & Ireland)

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