Chocolate Drop and Dried Apricot Cake
6 servings
45 minutes
Chocolate chip and apricot cake is a delicate and fragrant pastry that combines the harmony of sweet chocolate and tart-sweet apricot. This recipe comes from European cuisine, where baked goods with dried fruits are valued for their rich flavor and nutritional value. Apricot adds softness and a light fruity note to the dough, while chocolate chips provide exquisite sweetness. This pastry is perfect for a cozy tea time or festive treat. Thanks to the combination of simple ingredients, the cake turns out airy, with a crispy crust on the outside and a soft texture inside. It is especially enjoyable to savor this dessert with a cup of aromatic coffee or tea when you crave a bit of sweet comfort.
1
Preheat the oven to 210 degrees. Grease the cake pan with butter and sprinkle with 1 tablespoon of flour.
- Butter: 160 g
- Wheat flour: 250 g
2
Sift the flour with the baking powder.
- Wheat flour: 250 g
- Baking powder (raising agent): 15 g
3
Cut the dried apricots into small pieces, add 1 tbsp of butter, and coat in flour.
- Dried apricots: 130 g
- Butter: 160 g
- Wheat flour: 250 g
4
Combine 120 grams of butter with sugar and beat with a mixer. Add eggs one by one and mix.
- Butter: 160 g
- Sugar: 120 g
- Chicken egg: 2 pieces
5
Add flour with baking powder and mix the dough with a wooden spatula until a homogeneous mass is obtained. Add chocolate chips and dried apricots and mix very carefully.
- Wheat flour: 250 g
- Baking powder (raising agent): 15 g
- Chocolate chips: 100 g
- Dried apricots: 130 g
6
Place the dough in the mold and bake for 10 minutes. Reduce the temperature to 160 degrees and bake for another 35 minutes.