Chocolate-apricot cake

Category: Confectionery
Chocolate-apricot cake

Ingredients

heated chocolate almond biscuit:
8 eggs
225 gr sugar
100 gr flour
50 gr cocoa
70 g starch
100 grams of ground almonds
40 gr sl. oils
b] Chocolate mousse
600 ml cream (I have
120 g sugar
5 yolks
275 gr dark chocolate (
Apricot mousse
250 gr apricot puree (I have jam)
3 gelatin strips (two packs of gelatin from Dr. Oetker)
150 grams of sugar (70 grams, because there is a lot of sugar in the jam)
3 squirrels
250 ml cream
Apricot glaze:
peach juice 200 ml
1 sachet of gelatin

Cooking method

  • First we prepare heated chocolate almond biscuit.
  • Pour eggs into a bowl and add sugar. Heat the mixture in a water bath (up to about 45 degrees). constantly knocking it down with a whisk. Remove the bowl from the water bath, then chill the mixture by beating it for 10-15 minutes with a mixer. It should double in volume.
  • Melt the plum at this time. oil and set aside.
  • Sift flour, starch and cocoa together and mix these products with ground almonds.
  • Once the eggs have been beaten into a thick, soft foam. Pour in them (in the form of rain) the mixture of flour, cocoa and almonds and stir gently with a spatula. At the very end, gently stir in the melted plum. oil, being careful. To prevent the dough from settling.
  • Pour the finished dough into a 25 cm diameter pan, greased and floured.
  • Bake in the oven at 180 deg. 40 minutes.
  • I'm in the cartoon for 65 minutes.
  • The biscuit turned out to be huge, so it was immediately decided to make two cakes ... One will go to visit ... So divide all the ingredients for both the biscuit and the creams in half
  • The original recipe used 1 kg of live apricots. They made mashed potatoes, juice, syrup and used it in the future ... I proceeded from what was: 1 can of canned peaches, a small (250 g) jar of apricot jam, purchased peach juice.
  • So ... Cut the biscuit into two cakes.
  • Drain the canned peach syrup and stir in the liqueur. Pour generously with a tablespoon of the cakes with this impregnation.
  • Chocolate-apricot cake
  • We do Pat-a-bomb chocolate mousse
  • 1. Beat 500 ml of cream with a mixer. Leave them in a bowl without putting them in the refrigerator. Put the remaining cream on the fire, adding about 40 grams of sugar. At this time, in a bowl, grind the yolks with the remaining sugar to white. As soon as the cream starts to boil, pour it into the crushed yolks, stirring continuously with a whisk.
  • 2. Then place the bowl in a water bath, whisking from time to time to thicken the mixture. Remove the bowl from the water bath and continue whisking until the mixture has cooled.
  • 3. Chop the chocolate finely and melt in a water bath.
  • 4. Once the chocolate is melted, pour it into a bowl, then stir in half of the whipped cream, whisking vigorously for a long time to avoid lumps. Pour the resulting mixture into the yolks crushed with sugar, mix, and then add the rest of the cream, making sure that the mousse does not settle.
  • We spread our cake with the finished mousse (cakes, if two, like mine). Spread over the apricot halves (I cut the peaches into pieces) and refrigerate for 30 minutes.
  • We do Apricot mousse.
  • Soak the gelatin in a cup of cold water. (I'm in peach juice)
  • Beat the whites with a mixer, gradually adding sugar. Whisk in the cream.
  • Place the swollen gelatin in a water bath and keep there until it is completely dissolved.
  • Whisk whites together gently. cream and jam. Pour gelatin into the total mass in a thin stream, while stirring with a spoon.
  • Then it was necessary to pour the resulting mass onto our cake (for mnu - TWO !!!)
  • I took a split form, I have it with a larger diameter than the cartoon, so there was free space between the cake and the walls of the form. She wrapped the second cake with a long wide strip of non-stick fabric, secured with clips. Pour the mousse carefully on top. We put in the refrigerator for 2 hours.
  • (You can't go to the balcony. Gelatin doesn't like minus t-ru)
  • Before getting out of the refrigerator, prepare Apricot glaze.
  • Soak 1 bag of gelatin in peach juice (200 ml)
  • An hour later (as it swells) - in a water bath, until the grains dissolve.
  • We take out the cake from the fridge. Fill the top with glaze. I immediately decorated it with a "peach tree". Put in the refrigerator. (I put it overnight).
  • In the morning, carefully, using a spatula, remove the walls of the mold (remove the tape of fabric).
  • The sides were decorated with chocolate chips made using a potato peeler.
  • Chocolate-apricot cake
  • Chocolate-apricot cake

Note

from Yannick Lefort's book Chocolate Day, simplified due to the lack of apricots ...

Bagel
Goodness ... how much trouble is that .. respect to you, Gasha, that you have found so much time to prepare such a number of fillings .. in appearance, great, tell me, to taste, how to taste?
Gasha
The taste is also great ... The recipe, of course, is moroccan ... But it's not for every day ... But for a holiday, you can ...
Crochet
Gasha,
Wow !!! I read everything carefully and realized that I had not yet grown to such a degree ... Awesome !!! Bravo!
Gasha
Little baby, don't be afraid ... There is nothing particularly complicated here, it's just a long time ... So go ahead and sing ... Please your family ...

It is not very high in height, because we eat the one that is larger, the filling there has spread over an ever larger wide form, so it is higher in height and the layers are not very high ... And the second children will be taken to visit ... it was wrapped in a wide ribbon, so it is taller.

It is sooo tender ... there is not enough biscuit, then a layer of chocolate whipped cream, then a layer of soufflé ... My daughter said - like ice cream ...

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