Raspberry Walnut Bark

12 ounces bittersweet chocolate

12 ounces milk chocolate

1 cup chopped raw walnut

2 cups fresh or dried raspberries

3 tablespoons orange zest

Melt chocolate in a heatproof bowl over a small pot of hot water on a low heat. 

Line a 10 by 10 inch cookie sheet with parchment paper. Pour melted chocolate over and spread a even layer over the cookie sheet. Sprinkle with walnut, raspberries and orange zest and refrigerate until set (about 2 hours). Cut bark into 3 inch square pieces to serve.

Apricot Pomegranate Cake

2 cups cake flour

4 large eggs, room temperature

1 cup of butter, room temperature

1 cup sugar

2 teaspoons baking powder

1/2 cup dried apricots, chopped into bite size

1/2 cup dried pomegranate

1/2 cup raisins

2 tablespoons orange zest

1 cup fresh orange juice

1/3 cup Cointreau

Soak and cover orange zest and the rest of the dried fruit in Cointreau and fresh orange juice and refrigerate overnight. 

Preheat oven to 350 F.

Cream butter and sugar until light and fluffy. Add eggs one at a time beating well in between. Using a separate bowl, sift flour and baking powder and fold gently into the wet ingredients. Lastly, fold in fruit and the juice that it was marinated in to just combine.

Pour into a prepared square cake pan (8 by 8" or 20 by 20 cm). Bake for 2 hours or until a stick inserted into the middle of the cake comes out clean.

Remove from the oven and let the cake cool completely before removing from the pan.