Chocolate sheet cake with apricots and pistachios — walnuts (Print version)
Chocolate sheet cake with apricots and pistachios — walnuts. Prepare the ingredients before mixing, then use the method below to keep the texture tender and the flavors evenly distributed. The cut face shows the texture to look for when the cake has cooled.
# Ingredients:
Cake batter
01 -
200 g all-purpose wheat flour
02 -
45 g unsweetened cocoa powder
03 -
200 g granulated sugar
04 -
8 g baking powder
05 -
2 g fine salt
06 -
2 large eggs
07 -
180 ml whole milk
08 -
80 ml neutral sunflower oil
Flavor ingredients
09 -
70 g dried apricots, finely chopped
10 -
30 g unsalted shelled pistachios, chopped
11 -
40 g walnuts, chopped
# Instructions:
01 -
Heat the oven to 175°C (345°F), conventional heat. Line the base of 20 × 30 cm rectangular tin with baking parchment and lightly grease the sides.
02 -
Measure the flavor ingredients separately. Chop nuts and dried fruit into small pieces. Dice apple or pear to 5 mm. Wash citrus before grating only the colored zest. Dissolve any instant coffee in 10 ml hot water and let it cool.
03 -
Whisk flour, cocoa, sugar, baking powder and salt together. In another bowl whisk eggs, milk and oil. Pour wet ingredients into dry ingredients and stir gently until evenly combined; scrape the bottom of the bowl.
04 -
Fold in all prepared flavor ingredients with a spatula. Transfer to the prepared tin and level gently, keeping the batter below two-thirds of the tin height.
05 -
Bake on the middle rack for 25–38 minutes. Check the cake, not a piece of fruit, with a skewer: it should come out without wet batter. The center should feel set. If the top darkens early, cover loosely with foil and continue baking.
06 -
Let the cake rest in its tin for 15 minutes, then carefully remove it and cool on a rack for at least 60 minutes before slicing. A warm cake tears more easily. Do not cover until completely cool.
# Good to know:
01 -
The displayed preparation and cooking times exclude rising, cooling and refrigeration. Allow the full waiting times in the instructions before serving.
02 -
Once cool, store covered in the refrigerator at 4°C or below and use within 3 days. Refrigerate cream, cheesecake and fruit cakes promptly; do not leave them at room temperature for more than 2 hours. Do not cover hot cake, which traps condensation. Cream cakes should remain chilled until serving.