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

Apricot sponge

Ingredients: Apricot sponge

  • 5.3 oz
    apricot pulp
  • 2.1 oz
    sugar

Preparation: Apricot sponge

Bring to the boil (103°C).

Ingredients: Apricot sponge

  • 4.4 oz
    egg yolks

Preparation: Apricot sponge

Pour on the apricot mixture while beating.

Ingredients: Apricot sponge

  • 2.1 oz
    flour
  • 2.1 oz
    cornflour

Preparation: Apricot sponge

Sieve and fold in with a spatula.

Ingredients: Apricot sponge

  • 5.3 oz
    egg white
  • 1.4 oz
    sugar

Preparation: Apricot sponge

Beat until firm and fold in delicately.

Ingredients: Apricot sponge

  • 1.8 oz
    apricot marmelade

Preparation: Apricot sponge

Mix in.

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

Apricot compote

Ingredients: Apricot compote

  • 7.1 oz
    apricot cubes
  • 1.1 oz
    sugar
  • 1 pod(s)
    vanilla

Preparation: Apricot compote

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

Ingredients: Apricot compote

  • 0.2 oz
    rehydrated gelatin

Preparation: Apricot compote

Add and mix in.

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

Fortina crémeux

Ingredients: Fortina crémeux

  • 10.6 oz
    cream

Preparation: Fortina crémeux

Bring to the boil.

Ingredients: Fortina crémeux

  • 1.1 oz
    sugar
  • 3.2 oz
    egg yolks

Preparation: Fortina crémeux

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

Ingredients: Fortina crémeux

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.

White chocolate vanilla bavarois

Ingredients: White chocolate vanilla bavarois

  • 6.2 oz
    milk
  • 1.2 oz
    egg yolks
  • 3.7 oz
    sugar
  • 1 pod(s)
    vanilla

Preparation: White chocolate vanilla bavarois

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

Ingredients: White chocolate vanilla bavarois

Preparation: White chocolate vanilla bavarois

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

Ingredients: White chocolate vanilla bavarois

  • 1.5 lb
    whipped cream

Preparation: White chocolate vanilla bavarois

Fold in.