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

Created by
  • Alexandre Bourdeaux - Ambassador Chocolate Academy Benelux

Apricot sponge

Ingredients Preparation
  • 150g
    apricot pulp
  • 60g
    sugar

Bring to the boil (103°C).

  • 125g
    egg yolks

Pour on the apricot mixture while beating.

  • 60g
    flour
  • 60g
    cornflour

Sieve and fold in with a spatula.

  • 150g
    egg white
  • 40g
    sugar

Beat until firm and fold in delicately.

  • 50g
    apricot marmelade

Mix in.

Pour in Flexipan® moulds of 16 cm Ø and bake at 190°C for about 15 min.

Apricot compote

Ingredients Preparation
  • 200g
    apricot cubes
  • 30g
    sugar
  • 1pod(s)
    vanilla

Bring to the boil briefly to form a compote (avoid cooking for too long - it still needs to contain apricot parts).

  • 6g
    rehydrated gelatin

Add and mix in.

Pour in Flexipan® moulds of 16 cm Ø and freeze.

Fortina crémeux

Ingredients Preparation
  • 300g
    cream

Bring to the boil.

  • 30g
    sugar
  • 90g
    egg yolks

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

  • 150g
    C823
  • 150g
    Fortina

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

White chocolate vanilla bavarois

Ingredients Preparation
  • 175g
    milk
  • 35g
    egg yolks
  • 105g
    sugar
  • 1pod(s)
    vanilla

Cook at 85°C into crème anglaise, and sieve.

  • 390g
    W2
  • 70g
    Mycryo®

Pour the anglaise over the chocolate and Mycryo® mix and mix thoroughly. Leave to cool to 35°C.

  • 700g
    whipped cream

Fold in.

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