Prepare the Topping:

Melt 60g butter in a small saucepan and stir in the brown sugar.

Spread over the base of a 23cm x 4cm round cake tin.

Drain the apricot halves reserving 1/2 cup juice for the cake.

Place the apricots, cut side up, over the sugar mixture, packing them close together.

Cake:

Melt the butter and chocolate in a bowl over a saucepan of boiling water, stirring continuously.

Remove from the heat and stir in the brown sugar, eggs and vanilla essence. Beat until light.

Sift the flour and baking powder together and stir into the chocolate mixture alternately with the apricot syrup; avoid overmixing.

Spoon the cake mixture over the apricots.

Bake at 190 C for 45-55 minutes or until the cake springs back when touched lightly in the centre.

Turn out of the tin onto a flat plate and serve hot or warm.