I do not have any words for this amazing chocolatey, fruity and fudgy chocolate cake.
Apricot Season it is. Therefore everyone around is super happy when apricots season starts. And everyone is waiting for the fresh fruity apricot cake served on Sunday afternoon. Side note: apricots are also very healthy and also contain e.g. beta carotene ;-). Not sure if someone wanted to know!? so start your Apricots season with this insanely tasty cake.
Apricots alone are already a great treat with a nice sweet-sour taste. And they are even better inside and on top of a chocolate cake. Their flesh is not too juicy so they are perfect for a cake, sometimes inside, sometimes on top. Sometimes both ;-).
Nothing more to say – let’s start with this genius recipe.
Enjoy!
Recipe (cake tin ∅ 24cm):
Chocolate shortcrust pastry dough:
120g flour
30g cocoa powder
30g powdered sugar
75g plantbased butter
Apricot filling:
8 pieces apricots
1 lemon, to squeeze out
1,5 tbsp sugar
2 tsp vanilla sugar
Chocolate cake dough:
100g flour
50g sugar
1,5 tbsp cocoa powder
1 tsp vanilla sugar
½ tsp baking powder
1 pinch of salt
100g plantbased butter
110g chocolate
3 tblsp mineral water or soda / sparkling water
6 pieces apricots
Chocolate shortcrust pastry dough:
Mix all ingredients to a homogenous dough. It works best with your hands. When everything is mixed up let it rest in the fridge for about 10 minutes. During this time you can prepare the apricot filling. Get the dough from the fridge and roll out the dough as thin as it gets. No problem if the dough cracks.
Put the dough in one or more pieces into the form. Holes can be closed with small pieces of dough and fixed with your fingers. Also, place some dough on the edge of the form about 1 to 2 centimeters high. Fix them with the fingers. The dough on the ground and on the edge should stick together. Now stick with a fork into the ground.
Put back the cake tin with the dough into the fridge for another 10 to 15 minutes. The dough will be baked blind at 190° Celsius for about 10 minutes in the oven.
To bake it blind means baking the dough covered with baking paper and e.g. some dry chickpeas. You can also use lentils, beans or rice. Of course, the chickpeas, lentils, beans or rice can be reused later.
Afterward, let the dough cool down.
Apricot filling:
Wash the apricots, stone them and cut them into slices.
Squeeze out the lemon.
Mix all ingredients in a small pot and add the lemon juice. Let it cook.
Stir from time to time.
After 10 minutes of cooking and when the apricot slices got soft, the whole filling should have a consistency like jam.
Put the pot aside and let the filling chill out.
Spread the cooled filling on the baked shortcrust pastry.
Chocolate cake dough:
Wash the apricots and chop them into half. Rip the apricots skin 3 times with a sharp knife.
Mix up flour, sugar, cocoa powder, vanilla sugar, baking powder and salt.
The chocolate has to be melted over a hot water bath. Therefore break it into pieces and heat it in a bowl put on a pot with steaming water. If the chocolate has melted add the plantbased butter to the chocolate and stir it in.
Mix all the ingredients, wet and dry, and spread it on top of the apricot filling. Now place the apricot halves on top in a nice symmetry. Press them softly into the dough.
Bake the cake at 190° Celsius and bake it for 45 minutes.
Spread some powdered sugar on top.
Done!
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