Chocolate & Apricot Dessert is a comforting warm dessert of sweet poached apricots covered with a low-fat chocolate sponge. It’s very easy to make and the combination of apricots and chocolate is a total delight.
Low Fat and Light as Air
This Chocolate & Apricot dessert is quite light in texture but still has that warm ‘pudding’ feeling. The recipe is low-fat and reasonably low calorie as It is based on an idea for a Chocolate and Cherry dessert by Rosemary Conley and adapted it to include a layer of golden apricots.
What are apricots?
Apricots are small, oval, orange fruit with a pinkish tinge, they have velvety skin and flesh. Inside the apricot, you will find a single seed enclosed in a hard outer pit. The flesh of the apricot is sweet and tender when fully ripe but not as juicy as peaches and cherries which belong to the same family.
Where do apricots grow?
The largest producers of apricots are Turkey and Iran, although California is the leading state for growing apricots in the United States. However, Apricots are native to parts of Asia. Because they are native to warm countires, if you grow apricots in the UK, you need to protect them from frost and you may need to hand pollinate the flowers.
The combination works really well, the sponge is very light, moist, and delicious with a layer of soft, sweet, golden apricots underneath.
Chocolate & Apricot Dessert (Low Fat)
- 3 eggs separated
- 100 g caster sugar
- 75 g self-raising flour
- 25 g cocoa powder
- 6 fresh apricots
- 2 tbsp fresh orange juice
- 1 tsp caster sugar
- Gently poach the apricots with the orange juice and 1 tsp of caster sugar until they are soft. Place them in the base of an ovenproof dish.
- Pre-heat the oven to 180C, 350F, Gas Mark 4.
- Whisk the egg whites until stiff. Add the yolks and whisk in. Add the caster sugar and whisk until all the sugar has dissolved.
- Sift the self-raising flour with the cocoa powder. Using a figure of eight action, fold half the four into the egg and sugar mixture.
- When the flour is almost folded in, add the remaining flour in the same way until the mixture is smooth. Spoon the mixture over the top of the apricots.
- Bake in the oven for approximately 40 minutes or until golden brown. When cooked leave to cool for a few minutes.