Little Chocolate-Coffee Fruitcakes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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This fruitcake recipe is like none other. It's gooey and brownielike and unforgettable. Ingredients:
1 cup butter |
6 (1-ounce) squares semisweet chocolate |
1 teaspoon instant coffee granules |
1 cup firmly packed brown sugar |
3 large eggs, separated |
1/4 cup plus 2 tablespoons kahlúa or other coffee-flavored liqueur, divided |
1 teaspoon vanilla extract |
2 cups all-purpose flour, divided |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
1 (10-ounce) container whole pitted dates, chopped (about 1 3/4 cups) |
1 1/2 cups chopped pecans, toasted |
1 cup semisweet chocolate mega-morsels or regular morsels |
3/4 cup dried apricots, chopped |
additional kahlúa |
Directions:
1. Grease five 6 x 3 x 2 loafpans. Line bottoms of loafpans with wax paper; set aside.
2. Melt butter and chocolate in a heavy saucepan over low heat, stirring often. Stir in coffee granules. Remove mixture from heat, and let cool 15 minutes. Pour into a large bowl. Stir in brown sugar. Add egg yolks, stirring well. Add 2 tablespoons Kahlúa and vanilla; stir well.
3. Combine 1 1/2 cups flour, soda, and salt; add to chocolate mixture. Combine dates and next 3 ingredients; sprinkle with remaining 1/2 cup flour, tossing to coat. Stir fruit mixture into batter. Beat egg whites at high speed of an electric mixer until stiff peaks form; fold into batter.
4. Spoon batter evenly into prepared pans. Bake at 300° for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans on a wire rack 10 minutes; remove from pans, and brush loaves with remaining 1/4 cup Kahlúa. Let cool completely on a wire rack.
5. Wrap fruitcakes in Kahlúa-soaked cheesecloth. Store in an airtight container in a cool place at least 1 week before serving. Pour a small amount of Kahlúa over each loaf every week up to 1 month. To serve, slice with an electric knife.
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