Name: Brandied chocolate apricot cake
Cook time: 70 min
Total time: 70 min
Yield: 10
Ingredients: 125 gram dark eating chocolate, chopped; 1/2 cup (125ml) water; 125 gram butter, softened; 1 cup (220g) firmly packed brown sugar; 2 eggs; 1/2 cup (125ml) sour cream; 1 1/3 cup (200g) plain flour; 1/3 cup (35g) self-raising flour; 1/4 cup (80g) apricot jam; 1 tablespoon brandy; 1/2 cup (125ml) thickened cream, whipped; Chocolate icing; 90 gram dark eating chocolate, chopped; 15 gram butter, chopped

Ingredients

125 gram dark eating chocolate, chopped

1/2 cup (125ml) water

125 gram butter, softened

1 cup (220g) firmly packed brown sugar

2 eggs

1/2 cup (125ml) sour cream

1 1/3 cup (200g) plain flour

1/3 cup (35g) self-raising flour

1/4 cup (80g) apricot jam

1 tablespoon brandy

1/2 cup (125ml) thickened cream, whipped

Chocolate icing

90 gram dark eating chocolate, chopped

15 gram butter, chopped

Method

1.Preheat oven to 160°C (140°C fan-forced). Grease deep 20cm-round cake pan; line base with baking paper.

2.Stir chocolate and the water in small saucepan, over low heat, until smooth; cool chocolate mixture.

3.Cream butter and sugar in small bowl with electric mixer until light and fluffy. Beat in eggs, one at a time. Transfer mixture to large bowl, stir in chocolate mixture, sour cream and sifted flours in two batches.

4.Spread mixture into pan; bake about 1 hour. Stand cake in pan 5 minutes before turning, top-side up, onto wire rack to cool.

5.Meanwhile make chocolate icing. Stir chocolate and butter in small bowl over small saucepan of simmering water until smooth (do not allow water to touch base of bowl); cool.

6.Split cake in half. Combine jam and brandy. Sandwich cake with jam mixture and cream. Spread cake with icing, refrigerate until set.

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