Is your mouth watering yet? This rich take on a Viennese classic using apricot preserves and chocolate leaves everyone speechless. Unless you count “mmm.”
—LORRAINE CALAND SHUNIAH, ON
PREP: 30 MIN. • BAKE: 15 MIN. + COOLING • MAKES: 6 1/4 DOZEN
3/4 cup butter, cubed
3 ounces unsweetened chocolate, chopped
3 eggs
1 1/2 cups sugar
1 1/2 teaspoons vanilla extract
1 1/4 cups all-purpose flour
3/4 cup apricot preserves
2 ounces semisweet chocolate, chopped
1. Preheat oven to 325°. Line a greased 15x10x1-in. baking pan with waxed paper. Grease and flour the paper; set aside. In a microwave, melt butter and the unsweetened chocolate; stir until smooth. In a bowl, beat eggs and sugar. Stir in vanilla and chocolate mixture. Gradually add flour.
2. Transfer to prepared pan. Bake 15-20 minutes or until a toothpick inserted near the center comes out clean (do not overbake). Cool 10 minutes before removing from pan to a wire rack to cool completely.
3. In a microwave, heat preserves until melted. Cut cake into four 7 1/2x5-in. rectangles. Spread half of the preserves over two of the rectangles. Top each with the remaining cake and spread with remaining preserves. Cut into bars.
4. In a microwave, melt semisweet chocolate; stir until smooth. Drizzle over bars. Let stand until set. Store in an airtight container in the refrigerator.