Apricot Chocolate Cake

For the apricot chocolate cake, separate the eggs. Beat butter with sugar and vanilla sugar until fluffy. Gradually beat in the egg yolks.

Stir in rum and melted chocolate. Beat the egg whites with a pinch of salt until stiff. Mix flour with baking powder and sift over the cake mixture.

Add beaten egg whites and gently fold in with flour. Line a small baking tray with baking paper, pour in the batter and smooth it out.

Cover with halved apricots and bake at 180 °C (top and bottom heat) for about 35 minutes. Sprinkle with powdered sugar before serving.

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