Apricot Chocolate Cake Recipe 45

Steps:

• To make dough, combine flours, salt and all but 1 tablespoon sugar in mixer fitted with dough attachment and mix on medium speed. In a small bowl, stir yeast with one tablespoon warm water and reserved tablespoon sugar just until sugar and yeast have dissolved. Reduce mixer speed to low, add yeast mixture, milk, eggs and vanilla. Beat until dough is shiny and elastic, 10 to 15 minutes.
• Add one stick butter by spoonfuls until thoroughly incorporated, then beat on low speed for about 5 minutes. When finished, dough should be silken and rich like very thick ice cream. Transfer to a large bowl, cover with plastic wrap and set aside. When dough has doubled in size, after 2 hours, flour a cutting board and your hands. Then push dough down on board, cover well with plastic wrap and refrigerate for 1 to 2 hours or overnight.
• To make filling, purée apricot preserves in a food processor until smooth. In a small bowl, combine cake crumbs, preserves and butter; mix until smooth. Set aside. Grate chocolate by hand in large holes of a box grater or in a food processor. If using a food processor, pulse into large chunks. Set aside.
• To make streusel topping, in a small bowl mix flour, sugar and cinnamon. Add cold butter and using your fingers, mix together until crumbly. Set aside.
• To assemble, line one Bundt pan or two 8 1/2 by 4 1/2-inch loaf pans with parchment paper, not letting paper come more than 1 inch above top of pans. Remove dough from refrigerator and divide it in half. On a lightly floured surface, roll one piece of dough into a 12 x 8-inch rectangle.
• Using a metal spatula, spread half the apricot filling over dough within 1/2 inch of edges. Sprinkle with half the grated chocolate. Beginning with long side, roll dough up tightly and fold in ends. Twist babka lengthwise to create a spiral, holding one end of babka in each hand. Place twisted babka in half the prepared Bundt pan or in a loaf pan, pressing dough firmly into pan. Melt remaining 2 tablespoons butter. Brush babka top with melted butter and sprinkle with half the streusel. Repeat with second half of babka dough. Cover loosely with plastic wrap. Let loaves rise at room temperature until they reach top of pan or about doubled in volume, about 2 hours.
• Heat oven to 350 degrees and bake for about 45 minutes, or until a cake tester inserted in center comes out clean. Allow babka to cool for 30 minutes before cutting. Slice babka and serve.

Steps:

• Bring apricots and water to boil in a covered heavy saucepan, reduce heat, and simmer about 30 minutes, or until moisture is absorbed. Force apricots through a course sieve or a food mill. Measure 1/2 cup puree for cake and stir in lemon juice. Set remainder aside to use in Apricot Filling. Lightly grease (or line with parchment paper) only of three round 9-inch layer cake pans. Cream butter, sugar and vanilla together until light and fluffy. Beat in the 1/2 cup apricot puree a tablespoon at a time. Add eggs in fourths, beating well after each addition, alternately add dry mixture in fourths and milk in thirds to the creamed mixture. Turn batter equally into the pans and spread evenly. (Batter will fill pans about 1/3 full, so that cake layers will be thin.) Bake at 350 degrees for 25 to 30 minutes, or until toothpick comes out clean. Cool on racks 10 minutes, remove from pans to cool completely. Split each layer into two layers. Spread one layer with Apricot Filling and place on a serving plate. Spread one side of each of the remaining five layers with Chocolate Frosting. Stack layers, chocolate side down, spreading top of each layer with Apricot Filling. Frost sides of cake with remaining Chocolate Frosting. Note: The cooled cake layers will freeze well. Apricot Filling: Blend together in a saucepan sugar cornstarch and salt; blend in the reserved apricot puree and lemon juice. Bring to boiling over low heat and cook 3 minutes longer, stirring constantly. Cool slightly. Chocolate Frosting: Melt chocolate and set aside to cool. Stir sugar and eggs together in the top of a double boiler; cook, stirring constantly over simmering water until thick and amber colored. Cool. Cream butter until softened; blend in cooled chocolate and vanilla. Add sugar-egg mixture gradually, beating until smooth.

Steps:

• Grease and line a round cake pan.
• Combine dried apricots and nectar in a bowl and stand for 1 hour.
• Cream butter and sugar until light and fluffy.
• Beat in egg yolks one at a time.
• Stir in coconut, then half of the flour and baking powder and half the apricot mixture.
• Stir in remaining flour, baking powder and apricot and all the choc chips.
• Beat the egg whites in a small bowl until soft peaks forms, fold gently into cake mixture and spread batter into cake pan.
• Bake in preheated 350 degree F (180 degree C) oven for 1 1/4 hours.
• Stand for 5 minutes then turn onto a rack to cool.
• Dust with icing sugar to serve if desired.

Steps:

• HEAT oven to 325 degrees.
• Coat two 8 inch round cake pans with nonstick cooking spray.
• Line bottoms of pans with waxed paper, coat paper with spray.
• CAKE LAYERS: Prepare cake mix following package directions, using egg,water and oil.
• Add in chopped apricots and chopped almonds.
• Divide batter evenly between the 2 pans.
• Bake in 325 degrees, about 45 minutes.
• Let cool in pans for 15 minutes.
• Then turn out layers onto rack, carefully removing waxed paper.
• Let cool completely.
• FROSTING: In small saucepan heat heavy cream over medium- high heat until simmering.
• Place chopped chocolate in medium-size bowl.
• POUR heavy cream over the chocolate and stir it.
• Put in refrigator for at least 45 minutes.
• FILLING AND GARNISH: Place 1 cake layer on dish.
• Spread top layer with apricot preserves.
• Place 2nd cake layer on top of it.
• Frost sides and on top with frosting.
• Put sliced almonds on sides of cake.
• Refrigerate for at least 35 minutes.