Sweet and Spicy Chocolate Cake

Wonderfully rich, chocolate cake with a twist. The crystallized ginger, chunks of bittersweet chocolate, and dried apricots mixed into the batter make this cake very special. It is like finding treasure in every bite.

• Calories: 374 Calories

Ingredients

• 4 eggs
• 1 cup boiling water
• 1 cup chopped dried apricots
• 5 ounces almond paste
• 3 ounces bittersweet chocolate, chopped
• 0.5 teaspoon baking powder
• 0.75 cup white sugar
• 1.3333333730698 cups all-purpose flour
• 0.33333334326744 cup unsweetened cocoa powder
• 0.75 cup unsalted butter, melted
• 0.66666668653488 cup whole milk
• 0.66666668653488 cup finely chopped crystallized ginger

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch loaf pan. Sift together flour, cocoa, and baking powder.

Step 2

Soak chopped apricots in boiling water for 1 to 2 minutes. Drain, and pat dry with paper towels.

Step 3

In a large mixing bowl, mix almond paste and sugar with an electric mixer until the mixture looks sandy. Beat in eggs one at a time; beat for 2 minutes after each addition. Continue beating for about 10 minutes; mixture should look thick and creamy.

Step 4

Mix in milk, and then flour mixture. Mix only to combine the dry with the wet ingredients. Do not overbeat. Fold in apricots, chocolate, crystallized ginger, and melted butter. Transfer batter to prepared loaf pan.

Step 5

Bake in preheated oven for about 1 hour, until done. Cool for 10 minutes in pan. Remove from pan, and place on a wire rack to cool completely.