Apricot chocolate cake

For 16 pieces
  • 2 (à 100 g) bars of dark chocolate
  • 200 g whipped cream
  • 4 EL Almond liqueur (Amaretto)
  • 1 (100 g) Dark chocolate bar
  • 200 g soft butter or margarine
  • 150 g Sugar
  • 4 Eggs (size M)
  • 200 g flour
  • 2 TL Baking powder
  • 25 g Cocoa powder ver
  • 100 g whipped cream
  • bitter almond flavor
  • fat
  • 1 can (s) (850 ml) Apricots
  • 300 g marzipan raw mass
  • 100 g Icing sugar
  • 250-300 g dark chocolate couverture
  • 3 EL Oil
  • Chocolate decor 'Alphabet & numbers'
  • 1 EL chopped pistachio nuts
  • cling film
90 minutes
For the cream Finely chop the chocolate. Bring the cream to the boil, remove from the heat and dissolve the chocolate in it. Add the liqueur and cover and chill for four hours. Finely chop the chocolate for the batter.
Mix the fat and sugar until frothy. Stir in eggs one at a time. Mix the flour, baking powder and cocoa together. Stir in with chocolate, cream and flavor. Dough in a greasedFill the springform pan (26 cm Ø).
Bake in a preheated oven (electric stove: 175 ° C / gas: level 2) for about 30 minutes. Cool and remove from the mold. Drain the apricots. Cut the bottom once horizontally. Close the springform pan around the bottom.
Place the apricots on the base. Beat the chocolate cream with the whisk of the hand mixer. Spread the cream on the apricots except for four tablespoons. Cover with remaining soil. Spread the rest of the cream on top.
Chill for an hour. Knead the marzipan and 100 grams of powdered sugar. Roll out 1/3 marzipan between foil. Cut out a tape. Cut out four fir trees and a moon. Roll out the rest of the marzipan between foil (approx. 34 cm Ø).
Remove the cake from the mold and cover it with marzipan. Melt the couverture. Stir in the oil. Cover the cake with couverture (except for a tablespoon) on a wire rack. Place decorations in the damp couverture.
Glue the letters with some couverture onto the tape. Let dry. Decorate trees with pistachios and possibly powdered sugar.
1 piece approx:
  • 550 kcal
  • 2310 kJ


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