Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Batter
Icing
Utensils
One springform pan (approx. 24 cm in diameter), base lined with baking paper, sides greased
How it's done
Batter
Place the butter with all the other ingredients up to and including the eggs in a bowl, mix using the whisk attachment on a mixer. Combine the flour, almonds and baking powder, mix in. Mix in the chocolate using a rubber spatula. Transfer the batter to the prepared tin. Top with the apricots.
To bake
Approx. 45 mins. in the lower half of an oven preheated to 180 °C. Remove from the oven, allow to cool slightly, remove the tin frame, slide onto a cooling rack and leave to cool completely.
Icing
Place the icing sugar and espresso in a small bowl, mix well. Decorate the cake with the icing. Sprinkle with cocoa nibs.
| Tip: | Use mirabelle plums instead of apricots. |
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