Chocolate Apricot Cake

Stir the margarine until well fluffy.

Gently dissolve the chocolate in a hot water bath and allow to cool slightly.

Gradually stir the sugar, vanilla sugar, pudding powder and a whole egg well into the margarine. Stir in the chocolate and rum.

Add the flour mixed with baking powder, continue to stir slowly.

Separate the remaining eggs, stir the yolks into the mixture.

Beat the egg whites until stiff and fold in carefully.

Spread the mixture about 2 cm thick on a greased smaller baking sheet.

Cover with halved apricots, plums or cherries. Bake at a good medium heat (top and bottom heat 180 °C) for about 40 minutes on the middle shelf.

Serve the chocolate apricot cake lightly sprinkled with powdered sugar.

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