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Yield: Serves 4
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RECIPE INGREDIENTS
| 3/4 cup dried apricots, chopped |
| 3 tablespoons brandy |
| 5 oz cream cheese |
| 2 tablespoons unsalted butter |
| 1/4 cup sugar |
| 1 egg |
| 3 1/2 tablespoons unsalted butter |
| 4 oz semisweet chocolate, chopped |
| 2 eggs |
| 3/4 cup sugar |
| 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 |
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DIRECTIONS
Place the dried apricots in a bowl and pour over the brandy. Allow to stand for at least 1 hour.
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Beat the cream cheese and butter until smooth, gradually add the sugar and continue beating until creamy. Add the egg and beat to combine. Stir in the apricots and brandy.
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Preheat oven to 350 degrees F. Grease an 8-inch square cake pan.
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Heat the 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.
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Beat the eggs until light and foamy, gradually add the 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.
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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.
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Serve with whipped cream or ice cream
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Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Serves 4
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| Calories: | 862 |
Fat. Total: | 49g |
Carbohydrates, Total: | 93g |
| Cholesterol: | 241mg |
Sodium: | 333mg |
Protein: | 14g |
| Fiber: | 4g |
% Cal. from Fat: | 51% |
Fat, Saturated: | 0g |
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