Lukewarm chocolate cake with marinated apricots

AUTHOR
Kerry Mosley
DIFFICULTY
easy
RATING
3 4
COOK TIME
80 mins
TOTAL TIME
80 mins

Ingredients

Servings: 10
  • 100 g white couverture
  • 100 g Whipped cream
  • 1 TABLESPOON Orange liqueur
  • 1 Vanilla pod
  • 150 g Sugar
  • 150 ml dry white wine
  • 5 TABLESPOONS Orange juice
  • 1 TEASPOON Cornstarch
  • 2 TEASPOONS liquid honey
  • 5 Apricots
  • 6 Eggs (size M)
  • 100 g ground almonds (without skin)
  • 50 g Breadcrumbs
  • 1 package (150 g) Couverture Chips (dark chocolate)
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Cocoa
  • 7-10 Tbsp Chocolate curls
  • 7-10 Tbsp butter and about 2 tablespoons of sugar for the moulds

Directions

  1. 1

    For the chocolate sauce, roughly chop the white couverture. Heat the cream in a small pot and remove from the heat. Add the white chocolate and melt it while stirring. Season with orange liqueur. Leave to cool, stirring several times. For the apricot marinade, cut the vanilla pod lengthwise, scrape out the pulp and put aside for the cake.

  2. 2

    Bring 50 g sugar, white wine, orange juice and vanilla pod to the boil, reduce over low heat for 2-3 minutes. Stir starch and 2-3 tablespoons of water until smooth, stir into the boiling marinade and bring to the boil again. Season to taste with honey. Wash, halve, stone and slice the apricots. Place in the marinade and leave to stand for about 1 hour, turning several times. Carefully grease 10 ovenproof moulds (e.g. cups 150-200 ml content) with butter and then sprinkle with sugar. Separate the eggs. Mix almonds and breadcrumbs. Melt the chocolate coating chips over a warm water bath. Beat the egg whites with the whisks of the hand mixer until stiff, adding 100 g sugar and salt. Add egg yolk and vanilla pulp to the melted chocolate and mix well with the whisks of the hand mixer.

  3. 3

    cups 150-200 ml content) with butter and then sprinkle with sugar. Separate the eggs. Mix almonds and breadcrumbs. Melt the chocolate coating chips over a warm water bath. Beat the egg whites with the whisks of the hand mixer until stiff, adding 100 g sugar and salt. Add egg yolk and vanilla pulp to the melted chocolate and mix well with the whisks of the hand mixer. Carefully fold in portions of beaten egg white. Carefully fold in the almond and breadcrumbs mixture in portions. Pour into the moulds. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) in a hot water bath for approx. 40 minutes. Lift out of the water bath, carefully turn over. Serve with apricots and chocolate sauce, possibly dusted with cocoa and decorated with a chocolate curl

  4. 4

    Carefully fold in portions of beaten egg white. Carefully fold in the almond and breadcrumbs mixture in portions. Pour into the moulds. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) in a hot water bath for approx. 40 minutes. Lift out of the water bath, carefully turn over. Serve with apricots and chocolate sauce, possibly dusted with cocoa and decorated with a chocolate curl

  5. 5

    Preparation time approx. 1 hour 20 minutes

Nutrition Facts

KCAL
390 kcal
CARBS
37 g
FATS
21 g
PROTEINS
10 g

Categories & Tags

Dessert