Chocolate cake with apricots is a unique combination of sweetness and sourness, tenderness and aroma. Such a dessert is easy to prepare, does not require a whole list of products and is quickly baked.
Ingredients:
- 140 g butter;
- 125 g sugar;
- 10 g vanilla sugar;
- 3 chicken eggs;
- 2 teaspoons baking powder
- 0.5 kg of apricots;
- 140 g of dark chocolate;
- 140 g wheat flour;
- 2 tablespoons of powdered sugar;
- salt.
Preparation:
- Remove the butter from the refrigerator in advance and put it on the table so that it reaches room temperature and softens well.
- Cover a rectangular baking dish (approximately 20x30 cm) with food paper.
- Egg yolks must be carefully separated from the whites. Put the whites in a bowl, sprinkle with salt and beat until a dense white foam forms.
- Break the chocolate into small pieces, put in an iron bowl, place in a water bath, melt completely and cool to room temperature.
- Put the soft butter in any container, cover with both regular sugar and vanilla sugar, then beat lightly. After that, add one yolk to the creamy mass, without ceasing to beat.
- After the yolks, pour in the warm chocolate and beat a little again. After the chocolate, add the sifted flour, baking powder and whipped egg whites to the container. Mix all this with a spatula until smooth. You should get a stringy dough of a fairly dark color.
- So, put the dough in a mold in an even layer and smooth it out.
- Divide ripe but firm apricots into halves, remove the pits, and place on top of the chocolate dough, cut down. In this case, each half, when laying out, must be gently pressed into the dough with your fingers.
- Send the formed chocolate-apricot pie for 35-40 minutes in the oven preheated to 170 degrees.
- After this time, remove the baked pie from the oven, cool, sprinkle with powdered sugar, cut in portions, arrange on plates, decorate with mint leaves and slices of fresh apricots, and serve with your favorite drink. Additionally, you can pour chocolate icing on top of the cake.
