Mini Chocolate Kahula Fruitcakes Recipe

"These are gooey and similar to a brownie in texture, I used Kahlua for these I imagine that any coffee-flavored liqueur will work just as well. You will need cheesecloth and extra Kahlua to make these, plan well ahead these need to “ripen” in the refrigerator for at least 1 week or even better up to 1 month brushing the loaves with a little Kahlua every week. Amounts will yield 5 mini fruitcakes "

Step by Step Method

Step 1

Peheat oven to 300 degrees F. Grease 5 (3 x 6-inch) loaf pans then line the bottoms with waxed paper; set aside.

Step 2

Melt the butter and chocolate squares in a heavy saucepan over low heat stirring constantly until butter and chocolate are melted and combined. Stir in the coffee granules; remove from heat and cool for 20 minutes.

Step 3

Pour the butter/chocolate mixture into a large bowl, then stir in brown sugar until combined. Add in egg yolks stirring until thoroughly combined. Mix in 2 tablespoons Kahlua and vanilla until blended.

Step 4

In a bowl combine 1 1/2 cups flour with baking soda and salt; add to the chocolate mixture stirring gently until blended. In another bowl combine the chopped dates with toasted pecans, chocolate chips and dried chopped apricots; toss with remaining 1/2 cup flour. Stir the fruit mixture into the wet batter.

Step 5

In a bowl beat the egg whites at high spreed of an electric mixer until dtiff peaks form; fold into the batter.

Step 6

Spoon/divide the batter evenly between each loaf pan. Bake for 1 hour and 15 minutes or until loaves test done.

Step 7

Cool in pans for 10 minutes then remove onto wire racks. Brush each loaf with remaining 5 tablespoons Kahlua (using about 1 tablespoon Kahlua per loaf) Cool completely on wire racks.

Step 8

Wrap each fruitcake in Kahlua-soaked cheesecloth and store in an airtight container in refrigerator at least 1 week before serving (if desired store for 1 month brushing a small amount of Kahlua over each loaf ever week for 1 month)