The Big Apricot Stuffed Gooey Chocolate Cake – a delicious recipe with chocolate, butter, caster sugar, ground almonds, eggs, apricot. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat over to 180C.
2
Line standard circle cake tin with grease proof paper (sides and bottom).
3
Melt 6oz of the chocolate in a bowl over boiling water.
4
Cream 4oz of butter with the sugar.
5
Stir in the ground almonds, egg yolks and melted chocolate.
6
Beat together thoroughly.
7
Whisk egg whites until stiff and then fold into the chocolate mix.
8
Pour into a regular sized circular cake tin and bake at 180C for 50 55 minutes.
9
(The cake should brown and have the look of a regular sponge but will not really rise).
10
Leave to cool.
11
Once cool spread with a generous layer of apricot jam.
12
Melt the remaining chocolate(3oz) and butter(2oz)in a bowl (over boiling water).
13
When chocolate and butter is melted spread over top of cake (on top of apricot jam) and let in run down the side.
1193
kcal
Calories
89
g
Fat
79
g
Carbs
27
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 9 ounces high quality chocolate, 6 ounces butter, 4 ounces caster sugar, 7 ounces ground almonds, and more.
Yes, The Big Apricot Stuffed Gooey Chocolate Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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