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Smoked Sea Salt Chocolate Fruit Cake

This dense fruit cake combines chopped dried apricots with melted chocolate, baked until moist and rich. The addition of smoked sea salt provides a subtle salty flavor that enhances the fruity and chocolatey notes, resulting in a crumbly yet moist final texture with a glossy appearance.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8
Course: Main Course
Cuisine: dessert
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 200 grams dark chocolate chopped
  • 150 grams dried apricots chopped
  • 200 grams unsalted butter melted
  • 150 grams granulated sugar
  • 3 large eggs
  • 1 teaspoon smoked sea salt plus extra for finishing
  • 1 teaspoon vanilla extract
  • 250 grams all-purpose flour

Equipment

  • Mixing bowls
  • Saucepan
  • Baking dish
  • Measuring cups and spoons
  • Rubber spatula
  • Cooling rack

Method
 

  1. Preheat your oven to 180°C (350°F). Grease a 9-inch baking dish with butter and line the bottom with parchment paper.
  2. In a heatproof bowl set over a saucepan of simmering water, melt the chopped dark chocolate and butter together, stirring until smooth. Remove from heat and set aside to cool slightly.
  3. In a large mixing bowl, whisk together sugar and eggs until the mixture becomes pale and slightly thickened, about 3-4 minutes. Add the vanilla extract and smoked sea salt, mixing well.
  4. Pour the melted chocolate and butter mixture into the egg mixture, gently folding together with a rubber spatula until combined.
  5. Sift in the flour and fold it into the batter until just incorporated. Then, fold in the chopped dried apricots evenly throughout the mixture.
  6. Pour the batter into the prepared baking dish and smooth the top with a spatula. Bake for 60 minutes, or until a toothpick inserted into the center comes out with moist crumbs but no wet batter. The top should be slightly cracked and shiny.
  7. Allow the cake to cool in the baking dish for at least 30 minutes, then transfer to a cooling rack. Once cooled, sprinkle the surface lightly with additional smoked sea salt for flavor enhancement.

Notes

For a richer flavor, let the cake rest overnight before serving. Can be stored in an airtight container for up to 3 days; it improves with time and stays moist.