Mini Chocolate Kahula Fruitcakes

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)