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Apricot & Chocolate Ring

Apricot & Chocolate Ring

M. Blakely

M. Blakely

Serves 12

This pastry should be served very fresh & preferably slightly warm.

ᔥ Originally from "Cookshelf Chocolate" (2005 ed.)

Ingredients

  • butter (unsalted)
  • 4 c. self-rising flour
  • 4 tbsps superfine sugar
  • 2 eggs (beaten)
  • milk
  • 1 oz chocolate (dark)
  • ⅔ c. apricots (dried; chopped)
  • 3 ½ oz chocolate chips (dark)

Instructions

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  • 1
    Preheat oven to 350º F. Grease 10-in. round cake pan & line bottom with baking parchment. Dice 1/3-c. butter.
  • 2
    Rub butter into flour until mixture resembles fine breadcrumbs.
  • 3
    Stir sugar, eggs, & 2/3-c. milk into flour mixture to form a soft dough.
  • 4
    Roll dough into 14-in. square on lightly floured surface.
  • 5
    Melt 2-tbsp. butter & brush on rectangle.
  • 6
    Mix apricots & chocolate chips together. Spread over dough to within 1-in. of sides.
  • 7
    Roll dough up tightly, like a jellyroll & cut into 1-in. wide slices. Stand slices at a slight tilt around the edge of the cake pan.
  • 8
    Brush pastry with a little milk (1-2-tbsp.); then bake till golden (about .).
  • 9
    Cool pastry in pan for .; then transfer carefully to wire rack to cool.
  • 10
    Melt dark chocolate & drizzle over pastry before serving.

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