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Decadent Fudge Cake with Bourbon-Apricot Filling and Chocolate Ganache recipe

Decadent Fudge Cake with Bourbon-Apricot Filling and Chocolate Ganache.

A moist and rich chocolate masterpiece!This is the perfect birthday cake for a chocolate lover. Thechocolate filling combines chopped apricots in a fruit fillingthat is topped with a decadent chocolate ganache garnished withapricot fans. This 1st Prize winning recipe was designed andcreated by Julie Nealey of Edmonds, WA.

Recipe: Decadent Fudge Cakewith Bourbon-Apricot Filling and Chocolate Ganache

NESTL ® TOLL HOUSE® Baking Cocoa
1 cup (6 ounces) NESTL ® TOLL HOUSE® Semi-SweetChocolate Morsels
1 cup (2 sticks) unsalted butter
1 cup granulated sugar
4 large eggs, lightly beaten
1 tablespoon vanilla extract
2 tablespoons NESTL ® TOLL HOUSE® Baking Cocoa
2 tablespoons all-purpose flour
1 cup dried apricots, chopped
2/3 cup bourbon
2/3 cup granulated sugar
1/4 cup water
1 teaspoon lemon juice (optional)
1 cup heavy whipping cream
2 cups (12 ounce package) NESTL ® TOLL HOUSE®Semi-Sweet Chocolate Morsels
1/4 cup light corn syrup
4 tablespoons (1/2 stick) unsalted butter, softened

12 dried apricots
Slivered almonds

  • For Cake: Preheat oven to 325°F (160°C).Tightly wrap outside bottom of and side of 9-inch springformpan with 2 pieces of foil to prevent leakage. Grease springformpan and dust with cocoa.
  • Combine morsels, butter and sugar in small,heavy-duty saucepan. Cook, stirring constantly, until chocolateis melted. Remove from heat. Stir in eggs and vanilla extract.Stir in cocoa and flour. Spoon into prepared springform pan.Place springform pan in larg roasting pan; fill roasting panwith hot water to 1-inch depth.
  • Bake for 60 to 65 minutes or until cakeis set. Remove springform pan from water bath to wire rack. Coolcompletely. Run knife around edge of cake.
  • For Filling: Combine apricots, bourbon,sugar, water and lemon juice in small saucepan. Bring mixtureto a boil. Reduce heat to low; cook for 20 minutes, stirringfrequently, until liquid is evaporated. Cool completely. Spreadover top of cake. Refrigerate for 1 hour.
  • For Ganache: Heat cream in small saucepanover medium-high heat to boiling. Remove from heat. Add morselsand corn syrup without stirring. Let stand for 5 minutes. Stiruntil smooth. Add butter; stir until smooth. Place cake on wirerack over a baking sheet. Pour ganache over top and sides ofcake to cover completely, saving a small amount of ganache forgarnish. Reheat ganache if necessary to pouring consistency.(Ganache must be warm to pour evenly over cake. Do not spreadganache with knife, as it will leave marks.) Refrigerate 1 houror until ganache is set. Transfer to serving platter.
  • CUT apricots into fans by cutting slices3/4 of the way through. Dip cut ends in ganache. Place aroundtop edge of cake. Arrange 2 almonds in V-shape at base of eachapricot. Refrigerate for 1 hour. Allow cake to stand at roomtemperature before serving.

    Makes 12 servings.

    Estimated Times: Preparation – 1 hrs |Cooking – 1 hrs 5 min | Cooling Time – 3 hrs refrigerating |

    Recipe and photograph are the propertyof Nestl ® and, used with permission.

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