Apricot and dark chocolate cake

Creating contrast can turn patisseries and desserts into irresistible delights. In this case intense dark chocolate is combined with sweet and sour apricots. Their fruity, acid flavours highlight the sweeter notes, even when the use of sugar in the recipe has been minimised.


Created by
  • Alexandre Bourdeaux - Ambassador Chocolate Academy Benelux

Fortina crémeux

Ingredients Preparation
  • 300g

Bring to the boil.

  • 30g
  • 90g
    egg yolks

Beat together and pour the cream over it. Heat further to 85°C while stirring continuously.

  • 150g
  • 150g

Pour the anglaise over the chocolate and mix until homogeneous. Leave to cool. Pour in Flexipan™ moulds of 16 cm Ø and freeze.

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