1. Preheat oven to 180ºC . Genereously grease a 12-cup bundt pan. Scatter quarter cup almonds over inside of pan. In a large bowl, beat together butter, cream cheese, and 1.75 cups sugar with an electric mixer on medium until light and fluffy, about 2 mins. Add cocoa and beat well. Add eggs, one at a time, beating well after each addition.

2. Sift together cake flour, baking powder, baking soda, and salt. Add to chocolate mixture. Beat with mixer on low until blended.

3. In a small bowl, mix together remaining quarter cup almonds, remaining half cup sugar, apricots, and chocolate chips. Spoon half of cake batter into prepared pan. Sprinkle two third of apricot mixture over center of batter (mixture will burn if it touches the sides or middle tube of pan). Spoon on remaining batter and sprinkle remaining apricot mixture on top.

4. Bake 50 to 55 mins, or until a cake tester inserted in center comes out clean. Let cake cool in pan 15 to 20 mins, then invert onto a rack to let cool completely before serving.