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Apricot and chocolate cakes

Apricot and chocolate cakes

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I put a bowl with 2 liters of water to boil, I chose the most beautiful apricots, I washed them, when the water boiled, I put the apricots in this water and left them for 5 minutes, then I passed them through a jet of cold water.

In this way the apricots were very nicely peeled. I took out the seeds and then I put them in a saucepan to boil together with the sugar, I let them boil together for 15 minutes until a kind of liquid jam formed.

The apricots left a lot of water so I drained the jam a bit, thus reducing the amount of liquid; to obtain a uniform consistency. I mixed them for 3 minutes with the mixer at maximum speed, I added the vanilla sugar.

I hydrated the gelatin in a tablespoon of water and added it to the puree obtained, which was still hot. softened so that it can dissolve evenly.)

I let the mixture cool and mixed the whipped cream very well. After the apricot puree cooled completely, I slowly added it over the whipped cream and I got a cream of a very beautiful color!

On a piece of foil I put the first sheet of cocoa, and I put on it the first layer of cream, again a sheet of cocoa and again cream, until I finished all the sheets.

From the chocolate and sour cream I formed a icing that I poured over the whole cake. I put everything in the fridge for 2 hours and then I cut the pieces into small pieces

I decorated the cakes with a drop of remaining cream and a small piece of apricot.


Chocolate and apricot cake it is the perfect delight for the beginning of summer. It is easy to prepare, and the taste is sensational.

It is a kind of blackberry with apricot glazed with chocolate, which turns into the best cake with chocolate and fruit, being aesthetic at the same time.

It is a sweet and sour cake, perfect during the summer. It's very, very easy and finishes faster than you think.

The chocolate and apricot cake is simple, with a fluffy, airy, slightly moist top, which will conquer anyone. I think this recipe is fabulous. You do it the first time and do it again the second day and the third day. That's because you're not tired.

You will want to take advantage of the ripe apricot season, their sweetness and fragrance.

This after you ate a few simple kg, because only now, in summer, they are tasty and I say this taking into account the fact that they are in the supermarket all year round, then you did nectar or apricot jam and, last but not least, apricot dumplings.

Of course, I would recommend other apricot cakes that those who tried them really appreciated: pandispan with apricots, white chocolate and almonds or marbled cake with apricots and coconut & # 8211 I am really proud of this is my invention (an inspiration for the moment) and I saw that many copied it & # 8230 It is proof that they liked it and wanted to carry on the recipe, even if they never said where they were inspired by.

Returning to the chocolate and apricot cake, I invite you to try it too and enjoy the delicacy and sensual taste of this cake.

Because I used chocolate as icing, I didn't want to use extravagant decorations. Just one mint leaf is enough. The chocolate and apricot cake is beautiful anyway.

I made the chocolate and apricot cake for the first time for my family. My neighbor Monica happened to come to me and I only had the corners of the cake. Harry had taken care to eat the most beautiful cubes.

I offered him the coffee I had and he really liked it. The next day he gave me a bag of apricots as a gift, and I quickly turned some of them into two cakes. One for her, one for us. Ours ended just as quickly, and in the evening when unexpected guests came, we had nothing to offer but fresh fruit.

It's about as good. And I think you will come to the same conclusion with me when you try the chocolate and apricot cake.

Here is the list of ingredients and how to prepare the chocolate and apricot cake.


For the countertop:

50 g black cocoa powder

100 g of Dr. Oetker fresh cream (or greasy and thick cream).

100 g dark chocolate chopped very small cubes

For the filling:

For topping:

60 ml liquid cream (whipped cream)

1 tablespoon butter at room temperature

Melt the butter in the microwave or in a kettle, then let it cool. Mix in a bowl flour with a pinch of salt, sugar, vanilla sugar, baking powder, cinnamon and cocoa until the composition is homogeneous.

Mix eggs in another bowl until they double in volume, then put the rum and melted butter over them. Pour eggs with butter over the solid ingredients and mix with a spoon. We incorporate fresh creams.

Add the chopped chocolate and mix.

Pour the composition into a tray lined with baking paper. Cut the apricots in half, remove the seeds, put each half through the flour, then arrange it over the dough in the pan.

Bake the cake at 180 ° C for about 30-45 minutes (until it passes the toothpick test). We take it out and let it cool on a grill.

Melt the milk chocolate in a baine-marie, remove from the heat and add the liquid cream (whipped cream). Mix well, then add the butter. Let the cream cool for 15-20 minutes, then mix it again and spread it over the cake.

Let the cake cool for about an hour, then we can cut it into cubes and serve.


  • For blackberry top with chocolate and nuts (24/37 cm):
  • 7 eggs, medium
  • 150 gr sugar
  • 200 gr dark chocolate (55% cocoa)
  • 200 gr butter with 82% fat
  • 200 ml of milk
  • 200 gr ground walnuts
  • 400 gr flour
  • 1 pinch of salt
  • 1 baking soda powder
  • 5 g baking powder
  • For apricot jelly:
  • 1 kg apricots
  • 100 gr sugar
  • 50 g of vanilla sugar
  • 1 and 1/2 tablespoons cornstarch
  • For decoration:
  • Almond flakes
  • chocolate flakes

Ingredients cornflake cakes

  • 150 grams of cornflakes
  • 100 grams of sugar
  • 4 tablespoons of honey (those who have fears that heated honey would be toxic & # 8211 fact on which I have enough reserves & # 8211 can use the same amount of corn syrup or the energizer found in the jar in supermarkets)
  • 120 grams of butter
  • 100 grams of milk chocolate
  • 1 teaspoon vanilla extract

How to prepare cornflakes cakes

1. The weighed cornflakes are placed in a large bowl, the sugar, honey, butter and vanilla extract are placed in a saucepan (picture 1).

2. Put the pan on the fire and boil the composition until the sugar dissolves completely and a thick syrup is obtained (picture 2).

3. Add the broken chocolate and mix until completely dissolved (picture 3).

4. Pour the hot composition over the cornflakes and mix well, so that all the flakes are soaked with the caramel (picture 4).

Expect to cool the mass of flakes soaked in caramel just enough to be bearable to the touch with your hands and immediately, with your hands lightly greased with oil or butter, shape the cakes, either in a cone shape or in an approximately spherical shape. .

Modeling and serving

There will be no fear of pressing the flakes together, nothing happens if the flakes will crumble, on the contrary, the cakes will be more compact. Shaped at about 3-4 cm., Results in 30-35 pieces. If you have paper baskets, it looks nice to place them in them, if not, place them immediately after you have molded them on a sheet of baking paper, until they cool completely and will not be sticky at all.

As soon as they cool, these cornflake cakes are good to eat, but if you somehow manage to save a few pieces for the next day, they will be even better. The taste subtly combines that of the main ingredients. Butter, honey, chocolate and vanilla feel perfectly balanced, and the cornflakes bring a nutty aroma and a slightly crunchy texture.

Did you like this recipe?

Raw chocolate and apricot cake


  • Wheat:
  • 70 & # 32 gr & # 32 almonds hydrated overnight in water
  • 50 & # 32 gr & # 32 raisins
  • 20 & # 32 gr & # 32 seedless dates
  • 1/2 & # 32 vanilla pods
  • a pinch of salt
  • 1 & # 32 teaspoon cocoa
  • 1 & # 32 tablespoon grated oatmeal & # 32 15 gr
  • 2 & # 32 tablespoons & # 32 20 gr cocoa butter
  • Apricot cream:
  • 175 & # 32 gr & # 32 cashews hydrated in water overnight
  • 270 & # 32 gr & # 32 apricot & # 32 net quantity - without seeds
  • 1/2 & # 32 vanilla pods
  • 1 & # 32 tablespoon lemon juice
  • 1/4 & # 32 teaspoon turmeric & # 32 optional
  • 100 & # 32 gr & # 32 honey sunflower
  • 4 & # 32 tablespoons cocoa butter & # 32 40 gr
  • 3 & # 32 tablespoons coconut oil & # 32 30 gr
  • 1 & # 32 tablespoon psyllium bran
  • Chocolate cream:
  • 175 & # 32 gr & # 32 cashews hydrated in water overnight
  • 1/2 & # 32 vanilla pods
  • 100 & # 32 gr & # 32 sunflower honey or other sweetener
  • 2 & # 32 tablespoons cocoa & # 32 20 gr
  • a pinch of salt
  • 3 & # 32 tablespoons & # 32 60 gr coconut oil
  • 3 & # 32 tablespoons cocoa butter & # 32 60 gr
  • 2-3 & # 32 tablespoons water



Tried this recipe? Let us know how it was!

Psyllium is a cereal plant unrelated to wheat, it contains over 60-70% soluble fiber, eight times more than oat bran. Psyllium is found on the market in the form of whole seeds, flour or bran, the latter being the best known and used. Branberries are a source of very hygroscopic dietary fiber, become mucilaginous and increase in volume.

Ayurveda recommends them for colon cleansing and blood circulation, which is why they are included in many products that serve this purpose.

Food, psyllium is also used as a thickening agent, being superior to starch. It is recommended to consume a larger amount of water to avoid a possible intestinal occlusion due to the increase in the volume of bran in the intestines.

On the blog you can find yet another version of apricot cake and chocolate, a cake in which I used agar-agar.

For 6 years my help in the kitchen is Thermomix. If you also like to eat well, diversified and have control over the ingredients, but you do not want to spend much time in the kitchen, then Thermomix is the answer. For questions, demonstrations right at home or online, and orders you can contact me here.

The passion for raw desserts materialized in the book "Sweet and Salty", a book with 54 healthy recipes, with and without fire. The book can be ordered here.

Apricot and chocolate cake

Add the oil and beaten egg whites with three tablespoons of sugar. Pour the composition into a greased and powdered pan with flour and place the washed and cleaned fruits.

Bake the apricot cake over a suitable heat, approx. 45 min. Spread a layer of whipped cream over the counter, then sprinkle with fruit again and grate the chocolate on top.

1/2 kg of apricots
3 eggs
8 tablespoons sugar
8 tablespoons milk
a cup of flour
5 tablespoons oil
a sachet of baking powder
a pinch of salt
100 g fresh
a homemade chocolate bar

For the top, put the cocoa in a bowl and pour boiling water, stirring constantly, until smooth, then leave to cool. Strain the composition so as not to remain cocoa lumps. Beat the egg whites hard with a pinch of salt. Add half the amount of sugar and mix until you get a glossy meringue. Rub the yolks with the other half of the sugar until they become white and creamy. Gradually add the oil, rum essence, then the cooled cocoa composition.
Incorporate the flour mixed with the baking powder and at the end, in 2-3 rounds, the meringue.
Pour the composition into a tray (26 cm in diameter) lined with baking paper. Bake the pan over medium heat for about 40 minutes, until the top is firm to the touch. Take it out on a grill and let it cool.

For the chocolate mousse, put the chopped chocolate and diced butter in a bowl and place it on the steam bath. Let the chocolate melt slightly, over low heat.
Hydrate the gelatin in 40 ml of cold water and after melting it on a steam bath, add it over the chocolate (taking care that the chocolate is not hot) and mix until the composition is homogenous.
Meanwhile, mix the mascarpone cream then mix it with the cooled chocolate.
Cut the cooled countertop in half horizontally. Place a countertop on the tray, inside an adjustable cake ring, pour the chocolate cream and place the second countertop, then put the tray in the fridge.

For the blueberry mousse, mix the blueberries and then pass them through a strainer to remove the fruit peels.

Put the hydrated gelatin in cold water, then melt it on a steam bath and let it cool a bit, then mix it with the blueberries.
Mix mascarpone cream with powdered sugar. Add the blueberries over the mascarpone cream in a bottom-up motion and mix until the composition is smooth. Spread the blueberry mousse over the counter and level it with a spatula, then put the cake in the fridge.

For the apricot mousse, mix 200g apricots from the compote and then mix them with the apricot yogurt. Put the hydrated gelatin in 50 ml of compote, then melt it on a steam bath. Mix the gelatin with the yogurt (making sure that the gelatin cools down and the yogurt does not get cold from the fridge). Pour the apricot mousse over the blueberry mousse and place the plate in the fridge.
Leave the cake to cool overnight.

Before undoing the ring, carefully go around with a knife to peel off the edges.

For the cream, chop the dark chocolate. Heat 200ml of liquid cream until boiling, add the chocolate and mix until you get a homogeneous cream. Let it cool a bit and pour it over the cake, letting it flow over the edges.
Mix 100ml of liquid cream with powdered sugar and decorate the cake according to your imagination.
Let the cake cool for 3-4 hours and then serve.

Try this video recipe too

Figaro cake with apricot jam

Looks very good. It reminds me of one of my grandmother's cakes. Write down the recipe and execute it soon.

It is based on an old recipe, so there is a good chance that the cake will look like your grandmother's. In case you haven't noticed the button, know that you can also print the recipe on the printer :)

Little is said, it looks good, it is more than that, it looks absolutely delicious, satisfied with the recipe.

I can't wait to do it. looks good.
thanks for posting!

So that's the name of this cake that my mother makes whenever she has the opportunity, I used to call it & quotbatuta & quot :))

:))) Beaten? I guess you said that thinking about the meringue that needs to be beaten.

The cake seems delicious to me, so I will copy the recipe and try it. Thanks and congratulations!

Thanks too, but don't ignore the print button, I struggled a bit to implement it on the site and I want to believe that I didn't do it in vain :)

You did really well. I don't know why some people don't see that button. Hip

In part, the button to print the recipes is not visible because of me, that's because I chose not to make it very big, thinking that not everyone has / has access to a printer anyway. So now I try to draw attention to him: D

You're super cool Robert! If I made the cake on my own initiative (without anyone telling me to do it). it means that you have achieved something with your blog! I like that you have very well explained and relatively simple recipes, easy to make, and to read the comments - it really entertains me. Even if I still have a lot to try, I'm waiting for you here with other news. Ah. and let's not forget, the cake turned out perfectly. Good luck and inspiration! Hip

Anca, in fact I applied an old Tibetan technique for manipulating your subconscious, in vain you deceive yourself by saying that you made the cake on your own initiative: P I also anticipated your message and I just posted a new recipe, I hope I found it on your taste :) You made me think a little though, it is assumed that these comments should help readers cook better, not have fun. :)) Maybe I should comment less and cook more often :)

Maybe I'll try the recipe posted today, I saw it but today I had a request for a plum pie. The comments really help me, and they entertain me in a good way, they give a little salt and pepper to the site, they make it even more interesting. So, please, nothing changes about that. Ever since I discovered your blog, I've been looking for others with recipes - there are many. But I don't find them so interesting and it seems that the recipes I read are not to my taste, like the ones posted here. So it's super OK what you've done so far. All the best! Hip

Ahaa, so you thought there might be a better culinary blog than this. : P Seriously, I think there would be some, but I hope I'm wrong or at least no one will ever discover them :)) Yeah, I just realized that I could not stay serious until the middle of the sentence: ) I don't know if everyone likes so much & quotes and pepper & quot, considering that most people come in here to find information, but that's me - if I always answered seriously, then slowly I would start to feel like a kind of employee of the blog, I would perceive this as a chore and I probably wouldn't feel like it anymore.

Even though there are better blogs than this one, I haven't found them and I probably won't find them, since I'm not looking for them. I became addicted to yours.
I stick to my opinion: what you do here, you do very well (including joking style comments, but very to the point). I'm just afraid you won't get it in your head if so many women praise you! :))
Increase and imagination in cooking!
P.S. I will try to talk less and prepare something from here (because I set my eyes on several recipes). Ah, I've actually made meatball soup before. Almost all the recipes are to my taste. All the best! Hip

You have nothing to fear, Anca. I don't get it in my head so easily :)

How good it looks! I like fruit cakes!

It is the cake of my childhood, which my grandmother used to make whenever it was a family holiday, and whose name was also Figaro & # 39. But she also had something extra, namely: her grandmother would stop a little crust in which she would put a little more flour and the crust thus obtained would put it on the small grater and spread it over the cake. Maybe try it like this :-)

Irina, sometimes I do something like your grandmother, but I do it in the case of the cake Linzer. You probably know this one from childhood too :)

Buuuna bad, today I did it, I didn't have walnut for meringue and I replaced it with coconut because I had it in the house and it turned out very good and so on.
I wanted to ask you: do you have a almond recipe? This cake reminds me of my childhood :).

If you say that the Figaro cake turned out good and so, then it seems more profitable to use coconut instead of our walnut :) - it is cheaper and it is kept much better ground.
I did not publish the almond recipe on the blog, but I will think seriously about it (but I do not dare to promise that it will be in the near future).

That's what I thought :), coconut is much more profitable. And it really turned out good, I'm convinced it's even better with normal walnuts.
Yeah Al that sounds pretty crap to me, Looks like BT aint for me either. I also made rice pudding according to your recipe and it lasted a while, it didn't even stick to the bowl :).

Definitely the Figaro cake is better with walnuts, our walnuts are tastier than coconuts and they are not so intoxicating.
I promise you that I will publish on the blog the recipe for almonds, I hope to be able to do it this summer.

Thank you :), until then I put walnuts in storage :), because almond leaves have walnuts.

:) So, don't waste the nut on the Linzer cake: P

I don't think I have a chance :) because I've already set my sights on the cake with walnuts and vanilla cream, ha ha.

So you go from the lake to the walnut well :) The Figaro cake has less walnut than the walnut cake and vanilla cream that you put your eyes on. Now I see that in my previous comment I said Linzer instead of Figaro. anyway, and that's also a walnut cake is: D

That's what I need if I keep my nose in them and still do them :))). In the meantime, I made the cake with apples and burnt sugar and the cake top recipe that came out super.

Aha, you gave up the cake nets for a moment and you gave in to the cake nets :))) Because you made two cakes, since you didn't need a countertop for the baked apple cake :)

Hahahaa, I left the cakes and went to the cookies, but I ended up making donuts :))))). Yep, I made two cakes, I made vanilla cream on the counter, but I also added some chocolate squares :). And in about 2 weeks I have to make cakes again because there will be another occasion that requires cake, so. ))).

:))) So I should publish some more cake recipes, at this rate I estimate that by the end of the summer you will look for another culinary blog: D

I'm not leaving here so easily :). I was looking at the cherry pie and vanilla pudding. I see you posted a new cake, it looks great. What cream can I replace it with, the one from the leaves?

Let's see what you say, after preparing all the recipes on the blog, at some point you may get tired of them :) With the new cake you can replace sour cream with yogurt. Or, if you don't have any yogurt (or don't like it), you can stop adding anything and increase the amount of butter. I put sour cream in the recipe for its high fat content.

Thanks. Ehe, at least I'll be so diligent to do them all :).
In the meantime I made the cherry cake and vanilla pudding, very good, and look, I have to make another one on Friday :)))))))))), seriously, another occasion, so I'm researching :).

I see that you do not miss any opportunity to prepare a cake :)) The yogurt cake may appeal to you - it is not very good-looking, but it is relatively easy to prepare and it seems perfect in summer.

New clothes for the blog :), it looks good, it was easier for me, to be honest, when all the networks were on the right, but it's good anyway :).
Yes, the yogurt cake looks good, but I made the coffee cake and the icing and it was worth it because it's good, I didn't put gelatin in the cream anymore :).

You always have to make the yogurt cake, if you still manage to find the recipe in the new & quothaine & quot of the blog :) In a way, maybe it was easier with all the recipes lined up on the right, but it was a bit annoying that huge list of about 300 of recipes - it was as long as a day of fasting :)) Now I put them all in one page called "Cookbook" and so I shortened the list three times - because I put them on three columns, not on one as they were before. Plus I sorted the recipes into categories to find them faster - that is, in addition to the cookbook, I made three more large and wide mini-cookbooks (or categories): & quotSweets & quot, & quotFood & quot, & quot & Miscellaneous recipes & quot to sort them out in more detail in the future. I think you will get used to the new format quickly, I didn't complicate it at all.

There is no pb, I found everything I wanted and I saw the categories:) (I am also at the top and left of the blog), everything is just a mouse click away :). Plus now we see the latest comments :). I think it took you a while to fix it :).

In the meantime, we've added some mini-categories in the upper right, for those who don't feel like reading and want to go where they want to go, namely & quotCakes & quot, & quotCakes & quot, Pies & quot; (and the recipes appear lined up, with pictures and a list of ingredients, just like on the first page of the blog). And I still haven't finished arranging for him, I would have a few more ideas :) It only takes a while until I decide what and how, and then until I implement the ideas (unfortunately, some don't go the way I wanted and I have to give up To them). Speaking of the latest comments, know that no comments are lost (even if they end up in & quotSpam & quot), only that I see the easiest ones on the last received ones (not necessarily the ones received on the last published recipes) and I answer them according to available time.

Yes, I saw the categories and I was glad that you put them like that, I go directly where I want and it also uses my cookbook well because there they are as you initially had them on the blog and I kind of learned them :) .
No pb, I know you have a lot to answer, and you can't do mine, no upset from me :).

I tried to keep the recipes grouped in the same way, I got used to them and it's easy for me to find them. I will not change their order, maybe I will just add new categories, to be even easier to find.
My problem is not the comments on the blog, but those on Facebook. When I start to answer there, as if time is suddenly contracted :)) I receive a lot of messages, not only public comments and sometimes I don't even understand each other, I try to answer as many as possible, although for a while I am perfectly aware of the fact that I will never be able to answer them all (the page already has 120,000 members and their number is growing).

I went in there and saw :), I won't write on Facebook because I don't have an account and I don't even think I do :).

You don't lose much, just that there & quotbarfim & quot more than on the blog :)

Method of preparation

Melt the chocolate and add a little butter. Allow to cool. Mix the egg whites with a pinch of salt, then with the sugar until it hardens. Rub the yolks, then incorporate into the meringue, as well as melted and cooled chocolate.

Mix the flour with the baking powder, then add to the mixture. Pour the dough into a circular cake tin, lined with baking paper and bake in the preheated oven, over medium heat, approx. 30 minutes. The last 10 minutes, let it simmer.

Allow the countertop to cool well, then cut horizontally into 3 discs equal in thickness.

Wash the apricots, break them into 2 halves, remove the seeds. Bring a cup of water to a boil. Immerse the apricot halves in boiling water, approx. 5 minutes, then strain and pass under a stream of cold water. Remove the skin from the apricots, then pass through the melted chocolate and let it cool for 5-10 minutes.

The apricot jam is mixed with soft butter, then grease each disc with an even layer, placing them on top of each other. Pour the remaining melted chocolate on top and decorate with whipped cream and half apricots drawn in chocolate. Leave it to cool for an hour before serving. This cake top should no longer be syruped, being a fluffy and crumbly top, with a divine taste of chocolate.


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