for 12 pieces

Batter

150 g	butter, melted, left to cool
150 g	ground cane sugar
2 pinch	salt
1 ½ dl	espressos, chilled
3	eggs
200 g	white flour
100 g	shelled ground almonds
1 tsp	baking powder
100 g	dark chocolate (64% cocoa), coarsely chopped
500 g	apricots, cut in half

Icing

40 g	icing sugar
½ tbsp	espresso, chilled
1 tbsp	Cocoa Nibs

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.

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