3 oz Unsweetened chocolate
4 Eggs; separated
1/4 ts Cream of tartar
1 1/4 c Honey
1 1/2 c Wheat germ
1 3/4 c Whole wheat pastry flour;
- +2 tb
1 c Dried apricots
1/2 c Butter; softened
2 ts Vanilla extract
1 c Milk
3/4 c Unbleached white flour
2 ts Baking powder
1/4 ts Salt
1/2 c Almonds; chopped
The bottom layer of this cake is chocolate, and the top apricot
almond. Making it will produce a lot of dirty bowls, but also a moist
cake that is lovely to look at and delicious to eat.
Preheat oven to 325 F.
Melt chocolate in small saucepan on low heat. Set aside to cool. Beat
egg whites until foamy. Add the cream of tartar and continue to beat
until stiff. Add 3/4 cup honey, 1 cup wheat germ, 3/4 cup pastry
flour, and cooled chocolate. Stir well and set aside.
Chop apricots and set in bowl with boiling water 10 minutes until
softened. Drain well. In a separate bowl, beat batter, remaining 1/2
cup honey, and vanilla together until smooth. Stir in egg yolks and
milk. Mix together the remaining 1-3/4 cups white and whole wheat
flour, baking powder, remaining 1/2 cup wheat germ, and salt, and
stir into batter. Fold in apricots and almonds.
Butter a 10" springform tube pan well. Flour pan with remaining 2 tb
flour, covering bottom and sides of pan. Turn pan upside down to
remove excess flour. Spread chocolate mixture on the bottom and up
the sides of pan up to 2" in a wave motion. The chocolate will be a
partial upper exterior layer to the cake as well as a bottom layer.
Then pour apricot mixture on top of chocolate, smoothing it evenly
into the pan. Bake 1 hour until a toothpick comes out clean when
inserted in center of cake. Cool 10 minutes in pan. Loosen cake from
pan sides with a knife. Remove sides of pan and serve.
Recipe by Horn of the Moon Cookbook by Ginny Callan
