Chocolate cake with apricot jam. A super delicious cake perfect to serve as a dessert at the end of a meal.
The chocolate cake with apricot jam is a simple cake to prepare, perfect for special occasions.
The dark chocolate that pairs perfectly with the sweetness of apricots will captivate you at the first bite.
A delicious, fragrant dessert that’s simple to prepare. Be sure to try it!
Let’s see right away how to prepare the chocolate cake with apricot jam.
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- Difficulty: Very easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 12 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 6 eggs
- 3/4 cup sugar
- 5 1/4 oz dark chocolate
- 9 tbsp butter
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1 tbsp water
- 1 tbsp rum
- to taste apricot jam
- 7/8 cup heavy cream
- 9 oz dark chocolate
- 3 tbsp butter
- 1 cup heavy cream
Tools
- 1 Bowl
- 1 Mixer
- 1 Saucepan
- 1 Spatula
- 1 Mold
- 1 Spoon
- 1 Piping bag
How to Prepare the Chocolate Cake with Apricot Jam
Separate the yolks from the whites.
In a bowl, place the yolks and sugar. Mix with the electric mixer until you get a light, frothy mixture. Set aside for a moment.
In another bowl, beat the egg whites until stiff peaks form. Set aside.
In a saucepan, add the butter and broken chocolate pieces. Move to the stove, stirring continuously until the chocolate and butter are completely melted.
Add the melted chocolate to the egg and sugar mixture. Mix with the electric mixer.
Add the flour and baking powder. Mix with a spatula.
Gently incorporate the egg whites a little at a time with a spatula, using upward motions to avoid deflating the mixture.
Pour the obtained mixture into a previously buttered and floured 11-inch mold. Bake in a preheated oven, static at 350°F. Let it cook for about 25/30 minutes. Be sure to check the cooking times based on your oven.
Remove from the oven and let the cake cool completely, then cut it in half.
Dampen the base of the cake with a tablespoon of rum and a tablespoon of water, previously mixed.
Fill with a layer of apricot jam. Level it. Close with the second cake layer.
Prepare the glaze. Heat the cream in a saucepan (it should be hot but not boiling). Turn off the stove and add the broken dark chocolate pieces and butter. Stir with a spoon to melt everything.
Pour the glaze over the cake. (Set aside 4 tablespoons of glaze). Level it. The cake should be glazed both on the top and along the edges.
Whip the cream to stiff peaks and add the reserved glaze. Mix with the electric mixer.
Place the cream with glaze inside a piping bag and decorate the cake according to your taste.
Store in the refrigerator until ready to serve.
