It is a dense chocolate cake with a thin layer of apricot jam, covered with a chocolate glaze. Usually served with whipped cream, it is traditionally protected by a secret recipe. Although not ...

Remove from the heat and stir in the chocolate. Leave to cool ... Gently warm the apricot jam and brush lightly over the cake, covering the sides and top. Chill in the fridge for 15 minutes.

Mary Berry shared her go-to recipe for making the world-renowned Austrian chocolate cake with a lovely layer of apricot jam in the middle. Additional must-have ingredients include delicious double ...

Mary uses coconut cream and oil for a moreish moist chocolate cake that's dairy free. Filled with apricot jam and a creamy chocolate icing, as far as vegan backing goes, we think this is a winner.

Pop the coconut cream and dairy-free chocolate in a bowl and melt ... Put one layer of your cake on a plate, slather half the apricot jam on top. Layer on half the icing and sandwich the second ...

Spread half of the apricot jam on top of the warm cake without the slivered almonds ... We also have lots of recipe collections like Fakeaway, Chocolate and Midweek Dinners to inspire and delight.

First make the genoise. Prepare 1 x 23cm (9 inch) round genoise tin, greased and lined with silicone paper Preheat the oven to 180°C/350°F/Gas Mark 4. Whisk the eggs with the caster sugar until ...

She's revealed a scrumptious dairy-free chocolate cake recipe ... Put one layer of cake on a plate, spreading half the apricot jam on top. Layer with half the icing and sandwich the second layer ...