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.
Recipe
Fortina crémeux
| ingredients | preparation |
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Bring to the boil. |
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Beat together and pour the cream over it. Heat further to 85°C while stirring continuously. |
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Pour the anglaise over the chocolate and mix until homogeneous. Leave to cool. Pour in Flexipan™ moulds of 16 cm Ø and freeze. |