Blackberry and Pecan Chocolate Cake with Apricot Filling (Amazonas Cake)

Name: Blackberry and Pecan Chocolate Cake with Apricot Filling
Ingredients: 10 eggs; 1/2 kg of butter; 1/2 kg of all-purpose flour; 10 tablespoons of dark chocolate chips; 1 cup of milk; 1/2 kg of apricot kernels; 1 tablespoon of active dry yeast; RECHEIO; 250 g of blackberries; 1/2 kg of apricot kernels; 250 g of toasted pecans

1
10 eggs
2
1/2 kg of butter
3
1/2 kg of all-purpose flour
4
10 tablespoons of dark chocolate chips
5
1 cup of milk
6
1/2 kg of apricot kernels
7
1 tablespoon of active dry yeast
8
RECHEIO
9
250 g of blackberries
10
1/2 kg of apricot kernels
11
250 g of toasted pecans

Ingredients

1
10 eggs
2
1/2 kg of butter
3
1/2 kg of all-purpose flour
4
10 tablespoons of dark chocolate chips
5
1 cup of milk
6
1/2 kg of apricot kernels
7
1 tablespoon of active dry yeast
8
RECHEIO
9
250 g of blackberries
10
1/2 kg of apricot kernels
11
250 g of toasted pecans

Directions

1
In a small saucepan, combine 1/2 kg of butter and dark chocolate
2
Let it melt over low heat until smooth
3
While this is happening, in a large bowl, whisk together 10 eggs and 1/2 kg of apricot kernels
4
Don't overbeat
5
Add the flour and yeast to the egg mixture
6
Gradually add the melted chocolate mixture, stirring well to combine
7
This batter can be baked in three layers
8
How to make the filling: Combine blackberries and apricot kernels with 1 cup of water until cooked through
9
Then, separate the pulp from the seeds and reserve the liquid
10
Use this liquid to bind the cake layers together, and top with the blackberries and pecans.