Chocolate Kahlua Fruitcakes

15
Ingredients

40m
Prep Time

75m
Cook Time

1h 55m
Ready In

Recipe: #16186

November 29, 2014

Categories: Breads, Christmas, Oven Bake, Make it from scratch Chocolate, Kosher Dairy, , more

recipe by:
JostLori

"Gooey, brownie-like, and unforgettable! A fruitcake like no other! Take note of the resting time during prep, and the resting time after baking. Need to plan ahead for gift giving or serving!"

Original is 30 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (57.1 g)
Calories 244.6
Total Fat - 14.4 g
Saturated Fat - 6.6 g
Cholesterol - 37.1 mg
Sodium - 105.2 mg
Total Carbohydrate - 29.4 g
Dietary Fiber - 2.3 g
Sugars - 20.1 g
Protein - 2.9 g
Calcium - 18.4 mg
Iron - 0.8 mg
Vitamin C - 0.1 mg
Thiamin - 0.1 mg

Step 1

Grease five 6"x3" mini loaf pans. Line bottoms of the pans with parchment paper. Set aside.

Step 2

In a heavy saucepan, melt butter and chocolate squares over low heat stirring often. Stir in coffee granules. Remove from heat and let cool 15 minutes. Pour into a large bowl.

Step 3

Stir in brown sugar. Add the egg yolks ONLY, stirring well. Add 2 tbsp. Kahlua and vanilla. Stir well.

Step 4

In a separate bowl, combine just 1 1/2 cups of the flour, soda and salt. Add to the chocolate mixture and mix well.

Step 5

In a separate bowl, combine dates, pecans, chocolate chips and dried apricots. Sprinkle with remaining 1/2 cup flour, tossing to coat. Stir fruit mixture in to batter.

Step 6

In a clean bowl, beat egg whites at high speed of an electric mixer until stiff peaks form. Fold into the other batter.

Step 7

Spoon batter evenly into the prepared pans. Bake at 300 degrees for 75 minutes or until a wooden pick inserted in center comes out clean.

Step 8

Let cool in pans on a wire rack for 10 minutes. Remove from pans to a wire rack. Brush remaining Kahlua over the loaves and let cool completely.

Step 9

Wrap fruitcakes in Kahlua-soaked cheesecloth. Store in an airtight container in a cool place for at least 1 week before serving. Pour a small amount of Kahlua over each loaf every week up to 1 month.