It's rainy and it's a perfect day to bake. Beautiful rainy days can be enhanced with the sweet smell of cake baking in my oven especially when it's chocolate.
I found this recipe from a book, Cook's Library Chocolate, bought from a yard sale. This book shows how to use chocolate, be it white, milk or semisweet, in different recipes. What I love about this book is that the recipes are well laid out and easy to understand. Each recipe is labeled from easy, moderate to challenging. Since I'm a beginner in baking, I'm starting with the easy ones.
|Before I bake, I prepare all the portions and ingredients first - eggs, dried apricots, semisweet bars and butter. Not in the photo are flour, baking powder, and salt.|
|Preparing to melt the chocolate and butter.|
|This is my favorite part, the melting of chocolate and butter. The mixture infused a wonderful scent of chocolate throughout the house. I must do this often. It's better than scented candles.|
|Folding the flour mix into the chocolate and butter mix.|
|Chocolate and Apricot Square Cake|
|An afternoon with a good cup of Vanilla Latte and a small square of sweet indulgence. The best part is that I made it.|
This recipe serves 12.
From Cook's Library Chocolate: Chocolate and Apricot Squares
1/2 cup butter
6 oz white chocolate, chopped (substitute with milk or semi-sweet)
1/2 cup superfine sugar
1 3/4 cups all-purpose flour, sifted
1 tsp baking powder
pinch of salt
1 cup no-soak dried apricots, chopped
- grease a 9-inch square cake pan and line base with baking parchment
- melt butter and chocolate, stir frequently until mixture is smooth and glossy, cool slightly before mixing
- beat the eggs and sugar into the butter and chocolate mixture
- fold in flour, baking powder, salt and chopped apricots
- pour batter into the pan and bake at 350 degrees F for 25-30 minutes
- when cake is completely cold, turn it out and slice into squares or bars