chocolate cake with apricot mousse

Chocolate cake with apricot mousse – a delicacy that combines the sweetness of chocolate with the freshness of apricots, perfect for any special occasion or simply to indulge yourself. This recipe is more than just a dessert; it is a culinary experience that will captivate you from the first bite. Let's embark together on the preparation of this delicious cake!

Preparation time: 30 minutes
Baking time: 40 minutes
Cooling time: 4-5 hours (ideally leave it overnight)
Total: approximately 5 hours
Number of servings: 12

Ingredients

For the base:
- 6 large eggs (ideally at room temperature)
- 250 g granulated sugar
- 300 g wheat flour (preferably type 000)
- 10 tablespoons of warm water
- 1 teaspoon of baking powder

For the ganache cream:
- 200 g good quality milk chocolate (opt for one with 30-40% cocoa for a balanced taste)
- 150 ml heavy cream (use cream with at least 35% fat content)

For the apricot mousse:
- 250 g canned apricots (choose well-preserved and sweet apricots)
- 250 ml heavy cream (also with a high fat content)
- 8 g gelatin (or 1 sheet of gelatin)
- 90 g granulated sugar (adjust to taste)

For the glaze:
- 150 g dark chocolate (minimum 50% cocoa for a pleasant contrast)
- 100 ml heavy cream
- 20 g butter

Preparation

Step 1: Preparing the base

1. Preheat the oven to 180°C. Make sure you have an oven rack in the middle for even baking.
2. Separate the eggs: put the egg whites in a large bowl and the yolks in another bowl.
3. Whisk the yolks with the granulated sugar, gradually adding a tablespoon of warm water. Continue until the mixture becomes creamy and light in color.
4. Mix the flour with the baking powder and sift it into the yolk mixture, gently folding with a spatula to maintain the air in the batter.
5. Beat the egg whites until stiff peaks form. Carefully fold them into the yolk mixture, mixing gently from the bottom of the bowl to the top.
6. Grease a cake pan with butter and dust it with flour. Pour the batter into the pan.
7. Bake for about 40 minutes or until a toothpick inserted in the center comes out clean. Invert the base onto a rack and let it cool completely.

Step 2: Preparing the ganache cream

1. Heat the cream in a small saucepan, but do not let it boil.
2. Add the chopped chocolate and stir constantly until it completely melts. Allow the mixture to cool slightly and then refrigerate for a few hours (ideally overnight).
3. When well chilled, whip with a mixer until you achieve a thick and airy cream.

Step 3: Preparing the apricot mousse

1. Drain the apricots from the can and, if you prefer, reserve a few tablespoons of the juice to add to the puree.
2. Blend the apricots into a puree using a blender. Mix with the sugar and heat the mixture gently to dissolve the sugar.
3. Prepare the gelatin: if in sheet form, soak it in cold water for 10 minutes. If in powder form, soak it in cold water according to the package instructions.
4. Add the gelatin to the warm apricot puree and stir until completely dissolved.
5. Whip the heavy cream until firm and fold it into the apricot mixture, mixing gently.

Step 4: Assembling the cake

1. Cut the base into three equal layers using a sharp knife.
2. Place the first layer on a serving platter, soaking it with a little syrup from the apricot can.
3. Spread a layer of ganache cream over the first layer.
4. Add the second layer, soak it, and top with the apricot mousse.
5. Finish with the last layer, ensuring it is well placed.

Step 5: Preparing the glaze

1. In a saucepan, bring the cream to a boil, then add the chopped chocolate and butter.
2. Stir everything until you achieve a smooth and glossy mixture.
3. Allow the glaze to cool slightly before pouring it over the cake. It is recommended to place parchment paper around the cake to avoid dirtying the platter.

Step 6: Cooling and serving

1. Refrigerate the cake for 4-5 hours (preferably overnight) to set well.
2. Decorate with fresh fruits or grated chocolate before serving for a more festive look.

Useful tips

- To achieve a perfect base: Make sure not to open the oven during baking, as this can cause the base to sink.
- Taste the apricot mousse: You can adjust the amount of sugar based on the sweetness of the canned apricots. If they are very sweet, you may want to reduce the sugar.
- Stay updated with the glaze: If you want a more elegant-looking cake, you can use white chocolate for the glaze or add a few drops of vanilla essence to the glaze.

Frequently asked questions

- Can I use other fruits for the mousse? Yes, you can replace the apricots with peaches or mangoes for a different flavor.
- What drinks pair well with this cake? A good coffee or fruit tea pairs perfectly. If you prefer alcohol, a sweet wine or fruit liqueur would be fantastic.
- How long can the cake be stored? It can be stored in the fridge for up to 3 days, but it is best consumed within the first 24-48 hours.

Final notes

This chocolate cake with apricot mousse is not just a dessert; it is an experience that brings joy and satisfaction. Whether you prepare it for a special occasion or simply to indulge yourself, each step will connect you more with the art of cooking. Don't forget to enjoy the process and share your creation with loved ones! Enjoy!