Apricot Preserves Chocolate Loaf

This Apricot Preserve Chocolate Loaf is a very decadent chocolate dessert. Surprisingly, it’s so easy to make as well. As a matter of fact, the cookbook actually called for bitter orange marmalade but I ran out so I used apricots preserve. So instead of calling it as Bitter Marmalade Chocolate Loaf, I’m calling it Apricot Preserve Chocolate Loaf.

Apricot Preserves Chocolate Loaf

INGREDIENTS :
4 ounces unsweetened chocolate, chopped into small pieces
3 eggs
1 cup sugar
3/4 cup sour cream
1 3/4 cups flour

FILLING :
2/3 cup sour cream
2/3 cup apricots preserve
4 ounces unsweetened chocolate, chopped into small pieces
1/4 cup sour cream
extra apricots preserve as garnish

Preheat oven to 350°. Grease a loaf pan lightly. Line it with baking parchment.

Melt the 4 ounces unsweetened chocolate. Set aside.

Beat eggs and sugar together in a mixing bowl until thick and creamy. Stir in sour cream and melted chocolate. Fold in the flour using a metal spatula.

Pour the mixture into the loaf pan. Bake for about an hour or until springy and firm to the touch. Cool it the pan for a fe minutes then turn onto a wire rack and cool completely.

Melt apricot preserves over gentle heat. Melt the other batch of 4 ounces unsweetened chocolate. Combine the apricot preserves with the melted chocolate. Stir in the sour cream.

Slice the loaf across into 3 layers. Spread 1/3 of the filling onto 1 layer. Repeat with the other layer then spread the remaining filling on top of the loaf. Add a little bit of apricot preserve on top as a decoration.

Apricot Preserves Chocolate Loaf

The recipe which I altered by using apricot preserves instead of bitter orange marmalade is from my CHOCOLATE by Christine McFadden and Christine France cookbook.

(Images © Dexie Wharton)