A toasty graham cracker crunch to sprinkle on top of your ice cream! Pour hot over a bowl of ice cream that is cold and vanilla. Delicious and simple!
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 1 ⅓ cups all-purpose flour
- ⅓ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- 1 cup chopped dried apricots
- 1 cup boiling water
- 5 ounces almond paste
- ¾ cup white sugar
- 4 eggs
- ⅔ cup whole milk
- 3 ounces bittersweet chocolate, chopped
- ⅔ cup finely chopped crystallized ginger
- ¾ cup unsalted butter, melted
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×5 inch loaf pan. Sift together flour, cocoa, and baking powder.
- Soak chopped apricots in boiling water for 1 to 2 minutes. Drain, and pat dry with paper towels.
- 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.
- 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.
- 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.
Nutrition Facts
| Calories | 374 kcal |
| Carbohydrate | 46 g |
| Cholesterol | 94 mg |
| Dietary Fiber | 3 g |
| Protein | 6 g |
| Saturated Fat | 10 g |
| Sodium | 57 mg |
| Sugars | 24 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
This chocolate cake is divine. It really does have chunks of dark chocolate and apricots like it says in the description! It was a little difficult to blend in the marzipan at the beginning and I had to crush it a bit with a fork but but once you added the eggs – it was much easier. It tasted even better on day two. Will be making again for Christmas!
This was great … I made it for book club and everyone loved it! I didn’t have apricots so I used dried cranberries and I also didn’t have any bittersweet chocolate, so I substituted semi sweet chocolate chips. I’d definitely make this again.
This cake looks very good I will definately try this and the spice comes from the ginger.
What a remarkable idea! It might be called “Chocolate Trail Mix Cake.” 🙂 I cannot wait to try it, and after that I might go back and raise the rating to a five. (I give recipes a four just for having chocolate in them.) 🙂
Though I like this cake, I give it a four because despite the ingredients, it was not very flavourful unless you aged it. For the first few days of the life of this cake, it was quite unexceptional and bland. My only diversion from the recipe was instead of adding plain chocolate pieces, I had added chocolate with chile peppers because I wanted something with deep ethnic flavour. I topped the cake with marscapone cheese, papaya’s, and strawberries. I couldn’t even taste chocolate the first day I baked it. So I put it away, and then a week later heated it up again, and it was one of the best chocolate cakes I have ever had! I recommend this recipe completely, if you have the patience to age the cake for the fine flavors to come out.
Great cake – dense and moist and yummy. The apricot and ginger taste fabulous. We’re planning to make this for our wedding cake!
This is my grandmother’s cake. Very moist, and delicious – I think this cake cake appeals to grownups more than to children. There are a lot of flavors here, and my children have more simple tastes. It was really fun to make. I made it in a small bundt pan.