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.
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

Using the same dough I used to make pizza (which made four good-sized rounds, only three of which we used for pizza!) I made a sweet treat for dessert:
Simply roll out the dough, brush on some melted butter and sprinkle cinnamon sugar on it. Bake at 400 degrees for about 15 minutes or until the butter and cinnamon sugar stop bubbling on top. Slice up and serve warm! This would be really yummy with some powdered sugar icing drizzled over top too.