Cake Mix
1 cup of sugar
1/4 cup (cup) of black currant jam
1/2 cup of butter
2/3 cup of unsalted dark brown sugar
2 eggs
1/2 cup of all-purpose flour with yeast
3 tablespoons of cocoa powder
1/2 tablespoon of vanilla extract
Glace
100 g of semisweet chocolate chips
2 tablespoons of honey
1 tablespoon of butter
1/2 tablespoon of vanilla extract
Accompaniments
4 ramekins of 6 cm in diameter
Cake Mix
1 cup of sugar
1/4 cup (cup) of black currant jam
1/2 cup of butter
2/3 cup of unsalted dark brown sugar
2 eggs
1/2 cup of all-purpose flour with yeast
3 tablespoons of cocoa powder
1/2 tablespoon of vanilla extract
Glace
100 g of semisweet chocolate chips
2 tablespoons of honey
1 tablespoon of butter
1/2 tablespoon of vanilla extract
Accompaniments
4 ramekins of 6 cm in diameter
Cake Mix
Grease the ramekins with butter and dust with confectioner's sugar. Reserve
Remove the pits from the apricots, cut them into cubes, and mix with black currant jam
Distribute the fruit among the ramekins
In a bowl, combine the remaining ingredients
Beat in an electric mixer until a uniform mass is obtained
Distribute the mass among the ramekins and wrap each one with a double layer of aluminum foil
In a pressure cooker, place boiling water sufficient to reach the middle of the ramekins
With the help of a spatula, arrange the wrapped ramekins, cover the cooker, and cook for 10 minutes after it starts to simmer
Turn off the heat and let them sit in the cooker until the pressure subsides
Remove them and unmold
Glace
In a pan, mix all ingredients well, bring to a boil, and cook until a homogeneous mixture is obtained
Serve the cake with the glaze still warm.
