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.
- Level:
-
Medium
Fortina crémeux
Ingredients: Fortina crémeux
-
10.6 ozcream
Preparation: Fortina crémeux
Bring to the boil.
Ingredients: Fortina crémeux
-
1.1 ozsugar
-
3.2 ozegg yolks
Preparation: Fortina crémeux
Beat together and pour the cream over it. Heat further to 85°C while stirring continuously.
Ingredients: Fortina crémeux
-
5.3 oz
-
5.3 ozCHD-Q6539FORNV
Preparation: Fortina crémeux
Pour the anglaise over the chocolate and mix until homogeneous. Leave to cool. Pour in Flexipan™ moulds of 16 cm Ø and freeze.
Comments