Ingredients
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Flourless Chocolate and Apricot Spiced Cake
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20 g Cinnamon
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10 g Cardamom
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10 g Cloves
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10 g Allspice
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360 g Egg White
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100 g Sugar
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140 g Egg
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350g Ocoa 70% Dark Chocolate
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170 g Butter
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12 g Spice
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Sufficient quantity of semicandied Apricot
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salted Caramel
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550 g Sugar
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300 g 35% fat whipping Cream
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50 g 60 DE Glucose
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4 g fine Salt
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1 Vanilla Bean
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1 soaked Leaf Gelatine
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210 g Salted Butter
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Ocoa discs
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420 g Milk
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180 g pasteurised Egg
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60 g Sugar
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70 g inverted Sugar
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720 g Ocoa 70% Dark Chocolate
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1,500 g softly whipped Cream
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Ocoa Mousse
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420 g Milk
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180 g pasteurised Egg
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60 g Sugar
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70 g inverted Sugar
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720 g Ocoa 70% Dark Chocolate
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1.5 kg softly whipped Cream
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Ocoa Icing
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300 g Water
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250 g Sugar
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350 g 44 DE Glucose
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200 g sweetened condensed Milk
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26 g Leaf Gelatine
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300g Ocoa 70% Dark Chocolate
Directions
Steps
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1
Done
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Flourless Chocolate and Apricot Spiced CakeMix the spices together and whip with the egg whites and sugar. |
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2
Done
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Add the egg yolks without beating. |
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3
Done
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Add the Ocoa 70% dark chocolate coverture and butter. |
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4
Done
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Add 12 g of the spice mix. |
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5
Done
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Make some discs of 16 cm in diameter and top with the semi-candied apricot quarters. |
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6
Done
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Finish by baking at 180°C for approximately 10 minutes. |
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7
Done
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Salted CaramelDry caramelise the sugar. |
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8
Done
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Deglaze with a mixture of the cream, glucose syrup, salt and vanilla bean. |
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9
Done
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Add the gelatine, chill to 50°C and add the butter when the caramel reaches around 30°C. |
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10
Done
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Ocoa DiscsMelt the Ocoa 70% dark couverture at approximately 45°C. |
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11
Done
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Pre-crystallise and spread a fine layer on guitar sheets. |
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12
Done
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Cut out discs of 16 cm diameter before total crystallisation takes place. |
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13
Done
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Reserver for assembly. |
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14
Done
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Ocoa MousseMake a custard with the milk, yolks, sugar and inverted sugar, heating to approximately 82 / 83°C. |
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15
Done
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Pour the custard over the Ocoa 70% dark chocolate couverture. |
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16
Done
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Emulsify everything properly and check that the temperature of the mixture is approximately 45°C. |
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17
Done
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Add the softly whipped cream. |
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18
Done
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Assemble the components immediately. |
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19
Done
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Ocoa IcingBring the water, sugar and glucose syrup to the boil. |
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20
Done
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Add the sweetened condensed milk and gelatine leaves. |
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21
Done
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Pour over the 300 g of Ocoa 70% dark chocolate couverture. |
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22
Done
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AssemblyPrepare rings of 18x3.5 cm deep. |
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23
Done
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Pour the chocolate mousse into the base of the tin and insert 2 chocolate sheets which have been topped with a spiral of salted caramel. |
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24
Done
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Top with the flourless chocolate cake. Store in the freezer. |
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25
Done
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Once frozen, ummould and glaze with the Ocoa icing. |
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26
Done
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Finish by decorating with chocolate sheets at the sides to suit your taste. |
