Ingredients
3/4 C butter
1C diced dried apricots
1/2 C apricot brandy or whiskey
1 1/3 C heavy cream
16 oz bittersweet chocolate
1 C sugar
6 large eggs
1/4 tsp salt
1 1/2 C finely chopped toasted almonds or hazelnuts
unsweetened cocoa powder
Preparation
Preheat oven to 225, butter 81/2 inch springform pan or 2 smaller pans, Sprinkel with cocoa powder;soak apricots in brandy about 15 min., drain & discard brandy; heat cream & butter to near boiling, pour over chocolate & whisk till chocolate melts and all cream is combined; In mixing bowl, whisk together sugar, eggs & salt,stir into chocolate mixture then stir in nuts & fruit; pour into pan(s); Bake until set but somewhat soft in the middle - about 2 hours for large cake, less for smaller cakes (check frequently); cool on wire rack, remove from pan, wrap in plastic and chill, preferably overnight; dust with cocoa powder or mixture of cocoa powder & confectioners sugar before serving.
