Roughly chop the chocolate. Bring cream and milk to the boil and dissolve the chocolate in it. Mix 1 tablespoon of sugar and egg yolks. Slowly stir in the chocolate cream. Place 4 flat moulds on the fat pan of the oven and fill with the chocolate cream.
Place the pan in the preheated oven (electric cooker: 100 °C/ circulating air: not suitable/ gas: not suitable) and pour hot water over it so that 2/3 of the moulds are in water. Cook the cream for about 60 minutes. Remove the ramekins from the water bath and let them cool down (preferably overnight). Pour the apricots into a sieve and drain. Wash the lime, grate dry and thinly grate the peel. Halve the lime and squeeze it. Puree 4 apricot halves, liqueur and lime juice. Cut remaining apricots into slices. Mix purée, grated lime peel and slices.
Halve the lime and squeeze it. Puree 4 apricot halves, liqueur and lime juice. Cut remaining apricots into slices. Mix purée, grated lime peel and slices. Sprinkle cream evenly with 1 tablespoon of sugar and caramelise with a Bunsen burner. Serve the cream and compote immediately
3 hours waiting time