For an enhanced flavor, consider adding a tablespoon of dark rum or coffee liqueur to the batter. Ensure the butter is cooled slightly before adding it to the batter to prevent the chocolate from melting. If you don't have almond paste, you can substitute it with marzipan, though the flavor will be slightly sweeter. For best results, use high-quality bittersweet chocolate with a cocoa content of 60-70%.
Sweet and Spicy Chocolate Cake
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PREP TIME0 mins
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COOK TIME0 mins
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TOTAL TIME0 mins
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SERVING12 People
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VIEWS21
Indulge in the captivating allure of our Sweet and Spicy Chocolate Cake, a symphony of flavors that dances on your palate. This decadent creation features a moist, rich chocolate base elevated by the unexpected warmth of crystallized ginger, the intense bittersweet notes of dark chocolate chunks, and the chewy sweetness of dried apricots. Each slice is a delightful exploration of textures and tastes, promising a truly unforgettable dessert experience.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate46 g
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Cholesterol94 mg
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Fiber3 g
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Protein6 g
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Saturated Fat10 g
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Sodium57 mg
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Sugar24 g
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Fat20 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch loaf pan. (Prep time: 5 minutes)
02
Step
5 mins
In a medium bowl, soak chopped dried apricots in 1 cup boiling water for 1-2 minutes to plump them. Drain well and pat dry with paper towels. (Prep time: 5 minutes)
03
Step
5 mins
In a large mixing bowl, combine almond paste and sugar. Using an electric mixer on medium speed, beat until the mixture resembles coarse sand. (5 minutes)
04
Step
15 mins
Beat in eggs, one at a time, ensuring each is fully incorporated before adding the next. Continue beating for about 2 minutes after each addition. Afterwards, beat for an additional 10 minutes until the mixture becomes thick and creamy. (15 minutes)
05
Step
5 mins
Gradually mix in whole milk until well combined. Then, gently fold in the flour, cocoa, and baking powder mixture, being careful not to overmix. Stop mixing when the dry ingredients are just moistened. (5 minutes)
06
Step
5 mins
Gently fold in the soaked apricots, chopped bittersweet chocolate, crystallized ginger, and melted butter until evenly distributed throughout the batter. (5 minutes)
07
Step
2 mins
Pour the batter into the prepared loaf pan, spreading evenly. (2 minutes)
08
Step
1 hrs
Bake in the preheated oven for approximately 1 hour, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs. (Bake time: 60 minutes)
09
Step
1 hrs
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. (Cooling time: 60 minutes)
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Sebastian Paucek
Jun 10, 2025The almond paste adds such a nice depth of flavor. I added a splash of rum like someone suggested and it was even better!
Lucious Feil
May 28, 2025I made this for a dinner party and it was a huge hit. Everyone loved the unique flavor profile.
Hannah Crist
Apr 29, 2025The recipe was easy to follow and the cake turned out perfectly moist. I'll definitely be making this again!
Omer Thiel
Apr 20, 2025This cake is amazing! The combination of chocolate, ginger, and apricots is genius.