Apricot Chocolate Cake

For the apricot chocolate cake, mix all ingredients for the dough. If you wish, you can separate the eggs and beat the egg whites to egg whites, but this is not necessary.

Butter the cake tin, pour in the batter and bake for about 50 minutes at 180 degrees. Remove the cake from the oven and let it cool. Then soak the gelatin in water, warm up the apple juice and dissolve the gelatin in it.

Mix the apricot jam, the powdered sugar with the ziotron juice and then stir in the gelatine. Then whip the whipped cream and fold it into the apricot jam mixture.

Spread this mousse on the cake base and decorate with chocolate flakes or the like.

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