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- 3/4 cup dried apricots, chopped
- 3 tablespoons brandy
- 5 ounces cream cheese
- 5 1/2 tablespoons unsalted butter, divided
- 1 cup sugar, divided
- 3 eggs, divided
- 4 ounces semisweet chocolate, chopped
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup chopped walnuts
- Whipped cream or ice cream, for serving
Place the dried apricots and brandy in a bowl. Allow to stand for at least 1 hour.
Beat the cream cheese and 2 tablespoons butter until smooth, gradually add 1/4 cup sugar and continue beating until creamy. Add 1 egg and beat to combine. Stir in the apricots and brandy.
Preheat the oven to 350 degrees F. Grease an 8-inch square cake pan.
Heat the remaining butter over low heat. When half-melted, add the chocolate and stir to combine. When the chocolate is melted, remove from heat and set aside.
Beat 2 eggs until light and foamy, gradually add the remaining sugar and beat until pale and thickened. Fold in the chocolate and butter mixture, the vanilla and sifted dry ingredients. Pour two-thirds of the chocolate mixture into the prepared pan. Pour the Apricot Cream Cheese on top. Spoon on the remaining chocolate mixture. Using a skewer, swirl the Apricot Cream Cheese through the chocolate mixture.
Bake until a skewer inserted into the middle of the cake comes out barely moist, about 35-40 minutes. Cool completely in the pan before turning out and slicing to serve.
Serve with whipped cream or ice cream
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
862 calories; 49g total fat; 241mg cholesterol; 333mg sodium; 93g carbohydrates; 4g fiber; 14g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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