APRICOT CHOCOLATE CAKE USING
BOIRON FRUIT PUREE (Inspired by an Austrian classic: The Sacher Torte)
COMPONENTS SACHER CAKE • APRICOT JAM • APRICOT CHOCOLATE MOUSSE • GANACHE GLAZE 1 SACHER CAKE
G
OZ
Cake Flour
120
4.2
Cocoa Powder Dutch Process
120
4.2
360 160
12.7 5.6
G
OZ
Almond Paste 66%
400
14.1
Sugar #1
150
5.3
Whole Eggs Egg Yolks
130 240
4.6 8.5
Egg Whites Sugar #2
Melted Butter
120
4.2
Method: Warm the almond paste in the microwave, using the paddle attachment, mix the almond paste with sugar #1. Add the egg yolks gradually, mix well, add the whole eggs. Mix for 10 minutes. Add the melted butter, cake flour and cocoa powder. In a mixer, make a french style meringue with the egg whites and sugar #2. Fold the the egg whites into cake batter delicately. Fill desired size pan and bake at 170˚C/340˚F.
2 APRICOT JAM Boiron Apricot Puree Crescendo Vanilla Paste Granulated Sugar
G
OZ
500
17.5
1 TSP 1 TSP 90
G
Pectin Apple Cointreau Gelified Alcohol - Optional
OZ
10
0.35
1 TSP
1 TSP
3.2
Method: Heat up the puree with Matisse vanilla to 40˚C/104˚F, mix the sugar with the pectin and add to the puree, bring to a boil and cook one additional minute. Optional: off the stove add the gelified cointreau to enhance flavor of the jam.
APRICOT CHOCOLATE CAKE RECIPE CON’T...
3 APRICOT CHOCOLATE MOUSSE G
200
7
Whole Milk
50
Heavy cream
40
Inverted sugar
40
1.4
Boiron Apricot Puree
G
OZ
OZ
Egg Yolks
170
6
1.8
70% Dark Chocolate
140
5
1.4
46% Milk Chocolate Whipped Cream
130 250
4.6 8.8
Method: Bring to a simmer the apricot puree, whole milk, heavy cream and invert sugar, pour over the egg yolks, cook to 85˚C/185˚F. Pour over both chocolate pre-melted.At 45˚C/113˚F, fold in the whipped cream. Use immediately.
4 GANACHE GLAZE
G
OZ
Heavy Cream
300
10.5
Glucose Syrup
100
3.5
70% Dark Chocolate
G
OZ
300
10.5
Method: Bring the cream and the glucose syrup to a simmer, pour over the chocolate, emulsify well. Use at 45˚C/113˚F to ice frozen cake.
BUILDING & DECORATING Method: Building is up side down. Cut the sacher cake in half, pipe a layer of the apricot jam, cover with the other half cake. Set aside in freezer. Prepare a cake ring wit cake ban larger in diameter than the sacher cake. Fill one third with apricot chocolate mousse, insert the sacher cake in the ring making sure that the mousse and the sacher cake are up to the top level of the ring. Freeze. With the remaining of the apricot chocolate mousse, fill some flexipan insert of the same diameter of the sacher cake. Freeze. Once the cake is frozen, unmold from the cake ring and glaze with the ganache icing. Unmold the flexipan and spray with crescendo brown velvet, display on top the cake. Decorate with chocoa crispy pearls for the side and top of the cake, sprinkle silver. Decorate the top of the cake with transfer sheet as illustrated in the photo. Optional, serve the cake with whipped cream on the side as traditionally served with the a Sacher Torte.