Apricot and currant chocolate cake

Ingredients for 1 servings:

• 300 g currants, weighed
• 4 apricots
• 200 g flour
• 2 tsp baking powder
• 1 ½ tbsp cocoa
• 100 g sugar
• 2 packets of vanilla sugar
• 1 tsp cinnamon
• 150 g butter, soft
• 3 eggs
• 100 g almond(s), ground
• 80 g chocolate chips
• 1 pot of natural yogurt (3.5%)
• 1 tbsp milk
• 1 pinch of salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

Remove the currants from the stalks and weigh out 300g. Wash the apricots, halve them, remove the stones, and quarter them. Cream the butter with the sugar, vanilla sugar, and eggs until light and fluffy. Stir in the cocoa powder, cinnamon, and a pinch of salt. Mix the flour and baking powder together, then gradually stir in the yogurt and milk. Finally, add the almonds and chocolate chips and mix everything gently. Pour the batter into a greased 26cm springform pan. Place the apricot quarters (skin-side down) around the outer edge and scatter the currants between the pieces and over the remaining batter. Bake the cake on the middle rack of a preheated oven at 170°C for about 45-50 minutes. Do the toothpick test!