Ingredients

Features

Description

Heat the oven to 180 ° C (thermostat 6). Cake pan with a diameter of 28 cm brush with butter. Sift flour, cocoa powder, baking powder. Apricots boil for 1 minute in 1/4 l of water. Remove from heat, let stand for 1 minute, then drain the and dry.

Whisk the sugar and nougat in a mixer at medium speed. Add the eggs one at a time, beating for 2 minutes between each injected egg. Then whisk at maximum speed for 10 minutes until the mixture will resemble an emulsion. Turn the mixer to a lower speed, pour in the milk, then add the sifted ingredients, continue beating until the dough is smooth. Add apricots, pieces of chocolate, ginger and butter. Mix thoroughly.

Pour the batter into the pan and level the top. Bake for 1 hour, the readiness check with a knife blade (it should be dry). Remove from oven, let stand for 10 minutes and passed on to the dish. Cool to room temperature and serve.

Translated by site: wday.ru