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The Big Apricot Stuffed Gooey Chocolate Cake

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“A gooey chocolate cake that is extremely sweet with a tangy apricot topping.”
READY IN:
1hr 20mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat over to 180°C.
  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 180°C for 50 – 55 minutes. (The cake should brown and have the look of a regular sponge but will not really rise).
  9. Leave to cool.
  10. Once cool spread with a generous layer of apricot jam.
  11. Melt the remaining chocolate(3oz) and butter(2oz)in a bowl (over boiling water).
  12. When chocolate and butter is melted spread over top of cake (on top of apricot jam) and let in run down the side.

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