Brandy Chocolate Cake

Ingredients (serves 8)

• 2/3 cup (240g) apricot conserve
• 2 tsp brandy
• 200g dark chocolate, chopped
• 100g unsalted butter, chopped
• 3 eggs
• 3/4 cup (175g) caster sugar
• 1 tsp grated lemon rind
• 1/2 cup (75g) self-raising flour
• 1/2 cup (75g) plain flour
• 1 tbs brandy, extra
• Cocoa powder, to dust

Method

1. Preheat oven to 180°C. Lightly grease a 20cm square baking pan and line with non-stick baking paper. Combine apricot conserve and brandy in a small bowl. Cover with plastic wrap and set aside.
2. Place chocolate and butter in a heatproof bowl over a saucepan of simmering water and stir until smooth. Remove bowl and set aside to cool.
3. Use an electric beater to beat the eggs, sugar and lemon rind until pale and creamy. Fold in the chocolate mixture, then sift in the flours. Stir in the extra brandy.
4. Pour into the pan and bake for 30-35 minutes or until a skewer inserted comes out clean. Set aside in the pan for 5 minutes before transferring to a wire rack to cool completely.
5. Cut the cake in half horizontally and spread one cut side with the apricot mixture. Sandwich together with remaining cake. Dust with cocoa to serve.