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1
Boil apricot nectar in heavy medium saucepan over high heat until reduced to 1 cup, about 5 minutes.
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2
Pour reduced nectar into large bowl.
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3
Cool to 120F.
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4
to 125F.
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5
Whisk in flour, sugar, milk powder and yeast.
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6
Cover tightly with plastic wrap and let rise in warm draft-free area until double in volume, about 30 minutes.
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7
Generously butter 12-cup kugelhupf pan.
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8
Using electric mixer, cream butter with sugar in large bowl until fluffy.
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9
Beat in eggs and egg yolks 1 at a time.
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10
Beat in apricot brandy, salt, vanilla and ginger.
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11
Combine yeast and 2 tablespoons hot water in small bowl and stir until yeast dissolves.
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12
Mix yeast mixture and sponge into butter mixture.
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13
Gradually mix in 3 cups flour.
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14
Combine chocolate, apricots, brown sugar and cinnamon in medium bowl.
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15
Mix into dough.
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16
Spoon dough into prepared pan.
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17
Cover tightly with plastic wrap and clean kitchen towel.
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18
Let stand in warm draft-free area until dough rises just to top of pan, about 3 hours.
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19
Position rack in center of oven and preheat to 350F.
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20
Bake kugelhupf until deep brown and cracking on top and tester inserted in center comes out clean, about 48 minutes.
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21
Cool on rack 20 minutes.
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22
Turn out onto rack and cool completely.
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23
(Can be prepared 1 day ahead.
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24
Return to pan, cover tightly and store at room temperature.)
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25
Stir chocolate and 2 tablespoons cream in heavy small saucepan over low heat until chocolate melts and mixture is smooth.
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26
Cool.
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27
Beat remaining 2 cups cream and sugar in large bowl until soft peaks form.
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28
Add brandy and continue beating until stiff peaks form.
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29
Pour chocolate mixture over cream and fold together until whipped cream is lightly streaked with chocolate.
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30
Transfer to serving bowl; chill.
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31
(Can be prepared 8 hours ahead.)
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32
Place kugelhupf on platter.
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33
Lightly sift powdered sugar over.
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34
Cut into wedges.
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35
Serve, passing whipped cream separately if desired.
