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.
Share
Recipe components
Apricot sponge
| Ingredients | Preparation |
|---|---|
| Bring to the boil (103°C). |
| Pour on the apricot mixture while beating. |
| Sieve and fold in with a spatula. |
| Beat until firm and fold in delicately. |
| Mix in. |
Pour in Flexipan® moulds of 16 cm Ø and bake at 190°C for about 15 min. | |
Apricot compote
| Ingredients | Preparation |
|---|---|
| Bring to the boil briefly to form a compote (avoid cooking for too long - it still needs to contain apricot parts). |
| Add and mix in. |
Pour in Flexipan® moulds of 16 cm Ø and freeze. | |
Fortina crémeux
| Ingredients | Preparation |
|---|---|
| Bring to the boil. |
| Beat together and pour the cream over it. Heat further to 85°C while stirring continuously. |
| 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 |
|---|---|
| Cook at 85°C into crème anglaise, and sieve. |
| Pour the anglaise over the chocolate and Mycryo® mix and mix thoroughly. Leave to cool to 35°C. |
| Fold in. |
