Mamta's Kitchen

Chocolate, Apricot and Walnut Brownie Cake

Chocolate, Apricot and Walnut Brownie Cake

Mamta Cake

This is a scrumptious, easy cake to make. Serve it iced or un-iced, whole or cut into squares, the choice is your. Makes about 20 good sized squares. Reduce amounts to half for a smaller cake.

Egg sizes, approximate weight; Large 70 gm., Medium 60 gm., Small 50 gm.


  • 200 gm. dark chocolate bar. I use half standard and half 70% chocolate bar for a stronger flavour

  • 200 gm. plain, white flour (maida)

  • 200 gm butter or ghee

  • 400 gm soft brown or fine white sugar

  • 4 large or 6 small eggs (approximate weight 280 gm.)

  • 200 gm dry apricots. I use soft ones. If they are hard ones, soak until soft and then drain fully.

  • 100 gm walnuts

  • 12-14 inch, deep cake tray

  • Chocolate Icing:

  • 175 gm icing sugar

  • 2 full tablespoons of cocoa powder

  • 1 teaspoon of soft butter or ghee

  • 3 tablespoons of water


  1. Turn oven on to 180C/350F/Gas mark 4.

  2. Line the tray with silicone sheet or a greased baking sheet.

  3. Start melting the broken up chocolate bars in a bain-marie or in a bowl place on simmering water. Stir from time to time. Turn off when all is melted.

  4. Chop apricots and walnuts to small chunks and keep aside.

  5. Beat butter and sugar in a large bowl until creamy.

  6. Beat in the eggs until light and fluffy.

  7. Sift in flour and add melted chocolate. Fold these in with spatula, using a figure of 8 or cutting movement.

  8. Pour into the tray.Bake for approximately one hour. A skewer inserted in the centre of the cake should come out clear.

  9. Allow to cool completely on a wire rack.

  10. Icing: I don't make icing for my cakes, unless it is a special occasion.

  11. Place all icing ingredients in a small bowl and beat gently to make a smooth, pouring consistency icing. Pour over the cake and spread evenly, allowing some to drip over the sides. Let it cool completely. The icing will set.

  12. Cut into squares.

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