MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Apricot Chocolate Almond Cake
 Categories: Cakes
      Yield: 10 Servings
 
      3 oz Unsweetened chocolate
      4    Eggs; separated
    1/4 ts Cream of tartar
  1 1/4 c  Honey
  1 1/2 c  Wheat germ
  1 3/4 c  Whole wheat pastry flour;
           - +2 tb
      1 c  Dried apricots
    1/2 c  Butter; softened
      2 ts Vanilla extract
      1 c  Milk
    3/4 c  Unbleached white flour
      2 ts Baking powder
    1/4 ts Salt
    1/2 c  Almonds; chopped
 
  The bottom layer of this cake is chocolate, and the top apricot
  almond. Making it will produce a lot of dirty bowls, but also a moist
  cake that is lovely to look at and delicious to eat.
  
  Preheat oven to 325°F.
  
  Melt chocolate in small saucepan on low heat. Set aside to cool. Beat
  egg whites until foamy. Add the cream of tartar and continue to beat
  until stiff. Add 3/4 cup honey, 1 cup wheat germ, 3/4 cup pastry
  flour, and cooled chocolate. Stir well and set aside.
  
  Chop apricots and set in bowl with boiling water 10 minutes until
  softened. Drain well. In a separate bowl, beat batter, remaining 1/2
  cup honey, and vanilla together until smooth. Stir in egg yolks and
  milk. Mix together the remaining 1-3/4 cups white and whole wheat
  flour, baking powder, remaining 1/2 cup wheat germ, and salt, and
  stir into batter. Fold in apricots and almonds.
  
  Butter a 10" springform tube pan well. Flour pan with remaining 2 tb
  flour, covering bottom and sides of pan. Turn pan upside down to
  remove excess flour. Spread chocolate mixture on the bottom and up
  the sides of pan up to 2" in a wave motion. The chocolate will be a
  partial upper exterior layer to the cake as well as a bottom layer.
  Then pour apricot mixture on top of chocolate, smoothing it evenly
  into the pan. Bake 1 hour until a toothpick comes out clean when
  inserted in center of cake. Cool 10 minutes in pan. Loosen cake from
  pan sides with a knife. Remove sides of pan and serve.
  
  Recipe by Horn of the Moon Cookbook by Ginny Callan
 
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