Chocolate walnut cake
For a 24 cm long cake
200 g of flour
1 sachet of baking powder
200 g of sugar
20 cl of whole liquid cream
160 g of butter
100 g of walnuts
60 g of chocolate
Preheat the oven to 190 ° C (thermostat 6.5). Crush the chocolate into small pieces. Do the same with the nuts.
In a bowl, mix the eggs with the sugar.
Melt the butter and add it to the previous mixture. Pour in the cream and mix well.
Add the flour and baking powder and mix well. Add the nuts and chocolate and mix gently.
Bake for about 1 hour (the blade of the knife should come out dry).
Let cool before unmolding and serve with the apricots and some whipped cream.
8 large apricots
100 g of soft butter
50 g ground almonds
50 g caster sugar
Preheat the oven to 210 ° (th 7).
Butter a baking dish.
Slice a "hat" off the top of each apricot and take out the stones. Put aside the hats.
In a bowl, mix well the sugar and 80 gram of soft butter and add the ground almonds and finally the whole eggs. Mix well. When the almond cream is smooth, garnish the apricot cavities with a teaspoon.
Place the hats on top of the apricots and bake the for 10 to 12 minutes. Serve lukewarm.