Little Chocolate-Coffee Fruitcakes
- 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
- Grease five 6" x 3" x 2" loafpans. Line bottoms of loafpans with wax paper; set aside.
- 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.
- 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.
- 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.
- 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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