Recipe

Chocolate Chip Apricot Bars Recipe

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Ingredients

Directions

Step #1 Heat oven to 350 degrees.
Step #2 Sift flour into a mixing bowl, then resift flour with 3/4 c sugar.
Step #3 In a clean metal bowl, beat egg whites with an electric mixer until frothy.
Step #4 Add cream of tartar; beat until whites have tripled in size, about 3 mins.
Step #5 Slowly add in the remaining sugar; beat 1 to 2 mins, or until firm & glossy.
Step #6 Transfer egg whites to a large metal mixing bowl.
Step #7 carefully fold in flour mixture in three additions, mixing from bottom of bowl (try to use fewest strokes possible.
Step #8 ) Fold in grated chocolate, & mix.
Step #9 Pour batter into a 10-inch non-stick angel food cake pan, & run a knife through cenbter of the batter to release any air bubbles.
Step #10 Bake for 40 to 45 mins, until top becomes golden brown.
Step #11 Invert the pan over the neck of a bottle & cool about 1 hr.
Step #12 Loosen the cake from the pan with a flexible knife, & turn the cake over onto cake stand.
Step #13 Make ganache by heating buttermilk over med-heat/flame; add sliced chocolate, & stir slowly until melted.
Step #14 Since buttermilk will curdle slightly, strain mixture through a very fine sieve, & stir slowly until smooth.
Step #15 Spread ganache over top of cooled angel food cake and allow to harden slightly before serving.
Step #16 Makes one 10 inch cake.
Step #17 Cuisine: "Mexican".
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