PRAGUE CAKE

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

Instructions

Step 1

1. **Chocolate Biscuit:** - Preheat the oven to 180°C (356°F). - Melt and combine the chocolate, butter, and cream in a heatproof bowl over simmering water. - In a separate bowl, mix all the dry ingredients: sugar, almond flour, flour, cocoa powder, and baking powder. - Combine the dry mixture with the chocolate mixture and add the eggs, mixing until smooth. - Pour the batter into molds (16 cm | 6.3 inches in diameter) and bake for 25 minutes or until a toothpick comes out clean. - Cool completely, remove from the molds, wrap in foil, and refrigerate overnight. Ensure all ingredients are at room temperature for better mixing.

Step 2

2. **Apricot Filling:** - Puree the apricots and strain through a fine sieve. - Bring the apricot puree and finely chopped tarragon to a boil, then let it sit covered for 30 minutes. - Heat the mixture to 45°C (113°F), then add the diced apricots. - Mix the sugar with the pectin, add to the puree, and boil for 2-3 minutes. - Remove from heat, stir in the diluted lemon acid, and pour into a 16 cm (6.3 inches) mold. Freeze. Use ripe apricots for a sweeter filling.

Step 3

3. **Chocolate Ganache:** - Bring the cream to a boil and pour it over the chopped chocolate. - Let it sit for a few minutes, then stir until smooth. - Cool the mixture to 40°C (104°F), add the butter, and blend until smooth. Add apricot brandy or liquor, and blend again. - Pour the ganache over the frozen apricot filling and freeze. Ensure the ganache is smooth and glossy for a beautiful finish.

Step 4

4. **Apricot-Tarragon Custard:** - Soak the gelatin in 24 grams (0.85 ounces) of water. - Whisk the egg yolks with the sugar until pale. - Bring the apricot puree and chopped tarragon to a boil. - Gradually pour the hot puree over the yolk mixture, whisking constantly. - Cook the mixture in a water bath until it reaches 83°C (181°F), stirring continuously. - Remove from heat, add the swollen gelatin, and mix. Cool to 30°C (86°F), add the butter, and blend. - Pour into a 16 cm (6.3 inches) ring mold or silicone spheres and freeze. Use a thermometer for precise temperature control.

Step 5

5. **Chocolate Mousse:** - Heat the milk and dissolve the gelatin in it. - Melt the chocolates in the microwave or a double boiler. - Pour the milk-gelatin mixture over the melted chocolate and blend until smooth. - Whip the cream to soft peaks and gently fold it into the chocolate mixture. Do not overwhip the cream to keep the mousse light and airy.

Step 6

6. **Assembly:** - Cut the chocolate biscuit horizontally into two layers. - Place a 18 cm (7 inches) ring mold lined with foil onto a plate. - Pour some chocolate mousse into the mold. - Add a layer of custard (or custard spheres), followed by more mousse, then a biscuit layer. - Add the apricot filling and ganache layers, followed by more mousse and the final biscuit layer. - Cover with the remaining mousse. - Refrigerate overnight. - Optionally cover with glaze or chocolate velour. Ensure each layer is level for a beautiful final presentation.

Step 7

7. **Crunchy Layer (Optional):** - Preheat the oven to 65-80°C (149-176°F). - Slice apricots thinly and dry them in the oven for several hours. - Mix melted milk chocolate with olive oil, chopped roasted walnuts, and crispy apricots. - Spread a thin layer over the biscuit and freeze. Use a dehydrator for even drying of apricots.

Step 8

8. **Chocolate Crumble:** - Preheat the oven to 180°C (356°F). - Mix butter, sugar, coarse salt, almond flour, flour, and cocoa until it forms crumbs. - Spread the crumbs on a baking sheet and bake for 12-15 minutes. - Heat another portion of butter to 150°C (302°F), strain, and cool. - Mix the baked crumbs with the ghee. - Use the mixture to form the base and sides of the cake. Refrigerate for 30-60 minutes. Minimal hand contact ensures a flaky crumble.

Servings

Imagine slicing into this luxurious Chocolate Apricot Cake at your next gathering. The contrasting layers create a visual and taste sensation that will have people talking. Serve it chilled for that irresistibly refreshing bite. Top each slice with a dollop of whipped cream or a scoop of vanilla ice cream to add an extra level of indulgence. Fresh apricot slices or a drizzle of apricot glaze can enhance the fruity undertones of the cake. Pair it with a cup of freshly brewed coffee or an elegant glass of dessert wine to create a delightful end to any meal. Whether it’s a dinner party or a quiet evening at home, this cake guarantees smiles and satisfied tummies.

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.

Variations

For a gluten-free version, replace the regular flour and almond flour with a trusted gluten-free baking blend and almond flour. Ensure all other ingredients, especially baking powder, are certified gluten-free. To make it vegan, use plant-based substitutes: swap the eggs with flax eggs, butter with dairy-free margarine, and choose high-quality dark chocolate that’s vegan. Replace the cream with coconut cream or another plant-based heavy whipping cream substitute. Gelatin can be replaced with agar-agar for the same gelling effect in the custard and mousse.

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.