A chocolate cake with a fruity twist

It is stone fruit season here in Canberra. The shops (and markets, and roadside stalls) are full of cherries, apricots, nectarines and peaches. Yum. My friend Hermine introduced me to this recipe. She calls it '160 cake' as most of the ingredients come in lots of 160 grams:

160 grams eggs (i.e. 3 to 4 eggs), separated
160 grams sugar
160 grams dark chocolate, melted
160 grams butter
160 grams flour
0.5 teaspoon baking powder

Cream butter and sugar together, then beat in egg yolks, then melted chocolate. Beat egg whites till stiff. Combine flour and baking powder, then fold all ingredients gently together. Pour into buttered and floured baking pan and (optionally) stud with halved stone fruit. Bake for 50 minutes at 160 degrees C (it may need a little longer – test with skewer).

I made it with apricots this time