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Sweet and Spicy Chocolate Cake
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Decadent chocolate cake with crystallized ginger, bittersweet chocolate chunks, and dried apricots for a luxurious surprise in every bite.
Ingredients:
  • 1.3333333730698 cups all-purpose flour
  • 0.33333334326744 cup unsweetened cocoa powder
  • 0.5 teaspoon baking powder
  • 1 cup chopped dried apricots
  • 1 cup boiling water
  • 5 ounces almond paste
  • 0.75 cup white sugar
  • 4 eggs
  • 0.66666668653488 cup whole milk
  • 3 ounces bittersweet chocolate, chopped
  • 0.66666668653488 cup finely chopped crystallized ginger
  • 0.75 cup unsalted butter, melted
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C). Prepare a 9x5 inch loaf pan by greasing and flouring it. Combine flour, cocoa, and baking powder in a sifter and sift together.
  • Briefly steep diced apricots in boiling water for 1 to 2 minutes. Then, drain and gently blot dry with paper towels.
  • Combine almond paste and sugar in a large mixing bowl, and use an electric mixer until the mixture resembles sand. Add eggs one at a time, beating for 2 minutes after each addition. Beat for an additional 10 minutes until the mixture is thick and creamy.
  • Incorporate the milk followed by the flour mixture, mixing just until dry and wet ingredients are combined. Avoid overmixing. Gently fold in apricots, chocolate, crystallized ginger, and melted butter. Transfer batter to the loaf pan.
  • Bake in a preheated oven for 1 hour until fully cooked. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

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