Ingredients
Chocolate sponge biscuit
eggs
360g
12.60oz
1.44cup
24tbsp
sugar
250g
8.75oz
1cup
16.75tbsp
butter
60g
2.10oz
4tbsp
flour
120g
4.20oz
0.48cup
8tbsp
cocoa
60g
2.10oz
4tbsp
baking powder
5g
0.18oz
0.34tbsp
salt
2g
0.07oz
0.13tbsp
Apricot soaking
apricot jam
100g
3.50oz
0.40cup
6.70tbsp
water
100g
3.38fl oz
Chocolate cream
whipping cream
400g
13.52fl oz
sugar
200g
7oz
0.80cup
13.40tbsp
egg yolks
80g
2.80oz
0.32cup
5.36tbsp
cornstarch
20g
0.70oz
1.34tbsp
butter #1
50g
1.75oz
3.35tbsp
butter #2
100g
3.50oz
0.40cup
6.70tbsp
cocoa
40g
1.40oz
2.68tbsp
Chocolate glaze
bitter chocolate
100g
3.50oz
0.40cup
6.70tbsp
milk
60g
2.03fl oz
Method
Chocolate sponge biscuit
- Whip the eggs with sugar for 5-6 minutes.
- Add the flour, cocoa and baking powder, and mix.
- Melt the butter, cool it slightly, add it to the dough, and knead.
- Bake the sponge biscuit at 356F (180C) for 30-35 minutes.
Apricot soaking
Boil the water and the jam together.
Chocolate cream
- Heat the cream to the steam.
- Mix the sugar, egg yolks and starch until smooth.
- Pour the cream over the yolk mixture, whisk, and put it back on the heat.
- Cook until thick, stirring
- As soon as the cream has thickened, pour it into another bowl.
- Add the butter #1, and refrigerate the mass for 3 hours.
- Take the cream out of the fridge in advance, so that it reaches the room temperature.
- Whip the softened butter #2 with the cream and cocoa until fluffy.
Chocolate glaze
Melt the chocolate, and mix it with hot milk.
