chocolate cake with apricot jam
(for a 27cm diameter brownie tin)
120g dark chocolate, for baking
1/2 cup sugar
1 cup flour
1 tsp baking powder
1 tsp vanilla paste
100g apricot jam, or marmalade
For the chocolate frosting:
150g dark chocolate couverture
Optional: dark chocolate chips,
and/or other, for sprinkling on top
Preheat oven to 170°C.
Line a brownie tin (or other if using) with aluminium foil, and lightly grease with a little oil.
Melt chocolate and butter in a double boiler or in a bowl over a pot of simmering water. Once combined, remove the bowl from heat, and mix in the sugar, eggs, flour, baking powder, and vanilla. Pour mixture into the brownie tin and bake for 20 min.
Lower the oven temperature to 150°C for continue to bake 20 min more.
Allow cake to rest in the tin for 10 min or so before lifting the aluminium out of the tin. After another 10 min, gently peal away the aluminium foil from the cake and allow it to cool completely on a wire rack.
Using a large knife, slice the cake in half. Spread the jam generously over the bottom half and then cover with the top half, and gently press the cake back together.
For the frosting, melt the dark chocolate in a bowl over simmering water. Meanwhile, heat the 150ml water in a separate pot and pour in the sugar. Bring to a simmer and mix constantly until the sugar dissolves. Remove from heat immediately, and pour this slowly into the melted chocolate while mixing constantly. A glossy chocolate frosting should result. In the case it's too runny, place in fridge until it becomes the desired consistency. Spoon over the cake and sprinkle any desired decorations on top if using.
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