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White Chocolate Apricot Bars
200 grams chopped white chocolate
55 grams freeze-dried apricot powder
75 grams sugar
2 grams salt
100 grams whole eggs, cold (approximately 2 large)
80 grams flour
Preheat the oven to 325°F. Spray an 8-inch square baking pan with pan spray or lightly grease the inside with softened butter.
Melt the white chocolate either over a simmering water bath or in the microwave for 1-2 minutes. While the chocolate is melting, combine the sugar, salt, and apricot powder. Stir the fruit and sugar mixture into the melted chocolate, blending to avoid any lumps.
Add the cold eggs, stirring quickly until the eggs and chocolate are thoroughly combined. Sift the flour over the chocolate mixture and stir gently. Once the flour is incorporated, beat by hand for forty strokes until the mixture is smooth and shiny.
Pour the batter into the prepared pan and bake for 40-45 minutes until the cake is set and the center is just firm to the touch. Let cool on a rack for 30 minutes before cutting.
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