Name: Apricot and chocolate chip cake
Yield: 8 servings
Cuisine: Bake
Ingredients: 250.00 ml apricots dried, finely chopped; 250.00 ml apricot juice; 125.00 g butter; 375.00 ml coconut; 125.00 ml chocolate chips or chopped; 160.00 ml brown sugar; 2.00 eggs extra-large, seperated; 375.00 ml flour self-raising; 5.00 ml Baking powder; 100.00 g dark chocolate coarsely chopped; 100.00 ml cream

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Ingredients (11)

250.00 ml	apricots — dried, finely chopped
250.00 ml	apricot juice
125.00 g	butter
375.00 ml	coconut
125.00 ml	chocolate — chips or chopped
160.00 ml	brown sugar
2.00	eggs — extra-large, seperated
375.00 ml	flour — self-raising
5.00 ml	Baking powder

ICING

100.00 g	dark chocolate — coarsely chopped
100.00 ml	cream

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Method:

Soak the dried apricots in the apricot juice for at least 1 hour.
Preheat the oven to 180 ºC and grease a 22 cm cake tin with butter or non-stick spray. Line with baking paper and grease again.
Cream the butter and sugar together until pale and fluffy. Beat the eggs in one by one, beating well after each addition.
Sift the self-raising flour into the creamed mixture. Stir in the remaining flour mixture, soaked apricots and juice and chocolate chips or pieces.
Turn the batter into the prepared tin, spreading evenly.
Bake for 1¼ hours or until done and a testing skewer comes out clean. Leave in the tin for 5 minutes before turning out onto a wire rack to cool completely.
To make the icing slowly heat the chocolate and cream until the chocolate has melted. Cool slightly before pouring over the cooled cake.