well not really a cake mind you (no flour), more of a decadent ganache.
i saw this recipe on new scandinavian cooking and adapted it, adding half a poached apricot in the center and leaving out the espresso (i am not much for coffee). add some fresh blueberries and mint from the garden and it is a quick dessert to create.
poached apricot chocolate cake
7 oz. dark chocolate, broken into pieces
2tbl. espresso (optional, can be added if you like coffee with your chocolate)
2 apricots, washed and halved
1/2 cup apple cider
pinch of sugar
wash the apricots and halve them, removing the stones. in a small saute pan bring 1/2 cup of apple cider to a simmer, adding in 1 tbl of the brandy, and place the apricot halves in, cut side down, to poach in the pan for 5 minutes or so. sprinkle the sugar over top of them as they begin to poach.
meanwhile, in a heavy sauce pan or double boiler, slowly melt the chocolate, butter and brandy until they are silky and mixed. this will take a few minutes so be sure to keep an eye on the chocolate.
when the apricots are beginning to lose their firmness, and most of the liquid has evaporated, transfer them, cut side up, one to each of 4 small ramekins. pour the chocolate mixture over top, nearly to the rim.
cover each ramekin with plastic wrap and chill in the refrigerator for a few hours until the chocolate firms up.
when it is time for dessert, briefly dunk the bottom of each ramekin in a small bowl of boiling water to loosen the 'cake' from its mold. run a sharp knife around the inside rim of the ramekin and turn each over on to a plate for serving.
can be paired with ripe berries, caramel sauce or a dusting of cocoa powder.