Little Chocolate-Coffee Fruitcakes

• 1 cup butter
• 6 (1-ounce) squares semisweet chocolate
• 1 teaspoon instant coffee granules
• 1 cup firmly packed brown sugar
• 3 large eggs, separated
• 1/4 cup plus 2 tablespoons Kahlua or other coffee-flavored liqueur, divided
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour, divided
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 (10-ounce) container whole pitted dates, chopped (about 1 3/4 cups)
• 1 1/2 cups chopped pecans, toasted
• 1 cup semisweet chocolate mega-morsels or regular morsels
• 3/4 cup dried apricots, chopped
• Additional Kahlua

1. Grease five 6" x 3" x 2" loafpans. Line bottoms of loafpans with wax paper; set aside.
2. Melt butter and chocolate in a heavy saucepan over low heat, stirring often. Stir in coffee granules. Remove mixture from heat, and let cool 15 minutes. Pour into a large bowl. Stir in brown sugar. Add egg yolks, stirring well. Add 2 tablespoons Kahlua and vanilla; stir well.
3. Combine 1 1/2 cups flour, soda, and salt; add to chocolate mixture. Combine dates and next 3 ingredients; sprinkle with remaining 1/2 cup flour, tossing to coat. Stir fruit mixture into batter. Beat egg whites at high speed of an electric mixer until stiff peaks form; fold into batter.
4. Spoon batter evenly into prepared pans. Bake at 300u0b0 for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans on a wire rack 10 minutes; remove from pans, and brush loaves with remaining 1/4 cup Kahlua. Let cool completely on a wire rack.
5. Wrap fruitcakes in Kahlua-soaked cheesecloth. Store in an airtight container in a cool place at least 1 week before serving. Pour a small amount of Kahlua over each loaf every week up to 1 month. To serve, slice with an electric knife.

butter, chocolate, coffee granules, brown sugar, eggs, liqueur, vanilla, flour, baking soda, salt, dates, pecans, semisweet chocolate mega, dried apricots

Taken from www.myrecipes.com/recipe/little-chocolate-coffee-fruitcakes (may not work)