Ingredients
Chocolate Biscuit
- 105 grams (3.7 ounces) eggs
- 80 grams (2.8 ounces) sugar
- 30 grams (1.05 ounces) almond flour
- 50 grams (1.75 ounces) flour
- 10 grams (0.35 ounces) cocoa powder
- 4 grams (0.15 ounces) baking powder
- 50 grams (1.75 ounces) cream
- 30 grams (1.05 ounces) bitter chocolate
- 40 grams (1.4 ounces) butter
Apricot Filling
- 100 grams (3.55 ounces) apricot puree
- 200 grams (7.05 ounces) diced apricots
- 70 grams (2.45 ounces) sugar
- 5 grams (0.2 ounces) pectin
- 3 grams (0.10 ounces) lemon acid
- tarragon to taste
Chocolate Ganache
- 115 grams (4.05 ounces) bitter chocolate
- 135 grams (4.75 ounces) cream (33%)
- 45 grams (1.6 ounces) butter
- 45 grams (1.6 ounces) apricot brandy or liquor
Apricot-Tarragon Custard
- 150 grams (5.3 ounces) apricot puree
- 50 grams (1.75 ounces) butter
- 60 grams (2.1 ounces) egg yolks
- 4 grams (0.15 ounces) gelatin
- 45 grams (1.6 ounces) sugar
- tarragon to taste
Chocolate Mousse
- 323 grams (11.4 ounces) milk
- 350 grams (12.35 ounces) bitter chocolate
- 100 grams (3.55 ounces) milk chocolate
- 14 grams (0.5 ounces) gelatin
- 647 grams (22.8 ounces) cream (33%)
Crunchy Layer
- 20 grams (0.7 ounces) walnuts
- 5 grams (0.2 ounces) crispy apricots
- 40 grams (1.4 ounces) milk chocolate
- 15 grams (0.55 ounces) olive oil
Chocolate Crumble
- 100 grams (3.55 ounces) butter
- 100 grams (3.55 ounces) sugar
- 3 grams (0.10 ounces) coarse salt
- 100 grams (3.55 ounces) almond flour
- 87 grams (3.05 ounces) flour
- 7 grams (0.25 ounces) cocoa
Equipment
- Baking Pans (16cm and 18cm)
Ensure you have these precise sizes for a perfect fit and even baking. You might want to line them with parchment paper for easier removal.
- Electric Mixer
Whip your cream to soft peaks and blend your mixtures to a perfect consistency. A stand mixer can save time and effort.
- Blender
Perfect for mushing the mixtures smoothly, ensuring no lumps in your ganache and custard.
- Sieve
Use this for straining your apricot puree to get a fine, smooth texture crucial for the fillings.
- Spatula
A must-have tool for folding and smoothing mousse, creams, and batters.
Instructions
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Servings
Variations
Faq
- Why did my chocolate biscuit turn out dry?
Overbaking is often the cause. Check your oven temperature accuracy with an oven thermometer and ensure you remove the cakes as soon as a toothpick comes out clean.
- My apricot filling isn't setting, what went wrong?
Ensure you’ve added enough pectin and boiled it for the required time. Pectin needs sufficient heating to activate properly.
- How do I achieve a smooth ganache?
Cool the cream and chocolate mixture to the recommended temperature before adding butter and liquor to prevent separation and ensure a smooth consistency.
- What can I do if my mousse is too runny?
Whisk the cream longer before adding it to the chocolate mixture and ensure the dissolved gelatin is properly integrated to help it set.
- How can I prevent my cake from collapsing?
Ensure each layer is properly cooled before assembly and do not skip the overnight chill in the fridge to let the mousse set properly.
- Can I freeze this cake?
Yes, this cake can be frozen. Wrap it well in plastic wrap and foil to prevent freezer burn. Thaw it in the fridge overnight before serving.