Ursula , from Tawa...
Apricot Chocolate Chip Cake With Chocolate Ganache Icing
This is an absolute winner!
It's won 1st prize in the Safari Dried Fruit Competition in South Africa and was chosen and printed in the New World weekly brochure last year in New Zealand.
I've made this cake for birthdays and weddings and it has always gone down very well.
It is a moist cake and best made the day before to allow the flavours to blend.
- 1 cup chopped dried apricots
- 1 cup apricot nectar or juice (can use any flavour if you cannot find apricot nectar)
- 125gm Butter - softened
- 2/3 cup light brown sugar
- 2 eggs- No 7's - separated
- 1 1/2 cups fine coconut
- 1 1/2 cups self raising flour
- 1 Teaspoon baking powder
- 1/2 cup chocolate drops or bits
- 100gm Nestle dark chocolate melts
- 100ml fresh cream
- Combine dried apricots and nectar in a bowl, cover and stand for 1 hour.
- Line the base of a 20cm deep round cake pan.
- Spray base and sides with cooking spray.
- Cream butter and sugar in a small bowl with an electric mixer until light and fluffy.
- Beat in the egg yolks one at a time and beat until combined.
- Transfer mixture to large bowl.
- Sift together the flour and baking powder.
- Stir in coconut, then half the sifted flour and half the apricot mixture.
- Stir in remaining flour and apricot mixture.
- Add choc bits.
- Mixture might be stiff at this stage but dont worry, it will moisten up once the egg whites are folded in.
- Beat egg whites in a bowl until soft peaks form.
- Fold well into mixture.
- Spread into prepared pan.
- Bake in moderate oven - 160 degrees C for 1 hour or until baked when tested with a skewer.
- Stand 15 minutes before turning onto wire rack to cool.
- Dust with icing sugar if desired or pour over the icing for a more decadent flavour.
- Slowly melt the cocolate and cream until the chocolate has melted.
- Cool slightly before pooring over cooled cake.
|Serves||Cooking Time||Prep Time|
|8 to 10||1 hour||20minutes|