John Myers
Christmas Apricot Chocolate Cake
The perfect christmas apricot chocolate cake recipe with a picture and simple step-by-step instructions.
- 300 g Flour
- 100 g Soft wheat semolina
- 200 g Sugar
- 200 g Butter
- 300 g Yoghurt, mild 3.5%
- 3 Pc. Eggs
- 2 tablespoon Cocoa
- 2 tablespoon Cinnamon
- 450 g Apricot jam
- 100 g Almonds, roughly chopped
- 300 g Cocoa icing
- Prepare a dough from the flour, semolina, sugar, butter, eggs, yogurt and cocoa and distribute it evenly on a baking sheet lined with baking paper. Bake in the oven at 160 ° C for 30-35 minutes, pricking the bubbles with a fork so that the base remains evenly flat. Then pierce the still warm base several times with a fork, spread evenly with the apricot jam and sprinkle with the almonds. Then cover the cooled cake with the melted cocoa glaze. If you like, you can sprinkle it with some powdered sugar for a better look.
- Enjoy your meal and don’t look at the calories; Christmas is only once a year. Happy Holidays to all of you!
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