Apricot Chocolate Slices

Ingredients

Directions

1. 1

   Melt the butter and let it cool down a little. Chop the chocolate coating and melt it over a warm water bath. Finely crumble the lady fingers and mix with the butter. Lightly brush the bottom of a springform pan (24 x 24 cm) with oil. Add the crumb mixture, press to a smooth base and chill for about 30 minutes.

2. 2

   Soak gelatine in cold water. Mix curd and sugar with the whisk of the hand mixer for about 3 minutes to a creamy mixture. Stir in the chocolate coating. Squeeze the gelatine and dissolve carefully. Stir 3 tablespoons of cream into the gelatine. Stir into the remaining cream. Whip 150 g cream until stiff, fold into the cream. Pour the cream onto the base and smooth it down. Chill the cake for about 1 hour. Wash and stone the apricots and cut them into slices.

3. 3

   Stir into the remaining cream. Whip 150 g cream until stiff, fold into the cream. Pour the cream onto the base and smooth it down. Chill the cake for about 1 hour. Wash and stone the apricots and cut them into slices. Whip 250 g cream until stiff and spread on the cream. Cover with apricots and cut into 10 pieces

4. 4

   1 hour waiting time