Chocolate Kahlua Fruitcakes

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.

Step 10: To serve, it's best to slice with an electric knife (but I never do). Makes 5 loaves.