White chocolate apricot cake

It is a lie.

It is surprisingly simple and omnom-delicious.

You need:

150 grams of unsalted butter (1 1/4 dl)
175 grams of chopped white chocolate
  4 eggs
160 grams of sugar (1 1/4 dl)
260 grams of sifted flour (4 1/2 dl)
  1 teaspoon of baking powder
    a pinch of salt
100 grams of chopped dried apricots

Now for the "heavy" lifting:

  1. Lightly coat a rectangular cake pan (about 400 square centimeters; 20cmx20cm or something similar ;-) ) with butter and stick some baking foil on the bottom. Preheat the oven to 180˚C degrees celsius.
  2. Melt the butter and chocolate au bain-marie and stir it into a nice smooth creme. Allow it to cool a little.
  3. Stir the eggs and sugar into the creme and mix it properly.
  4. Add the rest (salt, flour, baking powder, apricots) and do the stirring thing again. You now have pretty solid sludgy cake batter.
  5. Pour the batter into the cake pan and throw it in the now hot oven for 25 to 30 minutes.
  6. Let it cool in the pan for a while.

It is not a problem if the middle is still a bit soft when it gets out of the oven, it will settle when it cools.

Decide for yourself to chop it in nice dices (recommended) or just to leave the knife and eat it entirely (not recommended, but I understand your urge).

As with all cake batters, the batter is delicious as well, so I would recommend not to create it just before any type of scheduled food (breakfast, lunch, dinner).