Baking sheet
Sponge: (The recipe is for one baking sheet)
340 g dark chocolate
220 g butter
330 g sugar
230 g eggs
100 g wheat flour
45 g cocoa powder
6 g baking powder
6 g vanilla sugar
130 g low-fat crème fraîche
Apricot Mousse
280 g cream cheese
160 g sugar
160 g Bonne Premium Apricot Purée
280 g cream
10 g lemon
20 g gelatin
- add food coloring if you prefer.
Chocolate Mousse:
185 g egg whites
185 g sugar
16 g gelatin
192 g 54% chocolate
375 g cream
30 g Cointreau
Glazing:
(such as a ready-made compound dark chocolate glaze or oil + non-tempered chocolate)
Assembling the cake:
Assemble the cake into an adjustable frame the size of the pan. First, place a brownie base the size of the pan on the bottom. Next, pipe apricot jam on top of the brownie in a grid pattern. Make one of the mousses and spread it onto the base and leave to gel. Next, make the other mousse and spread it on top of the gelled mousse. Freeze. Serve as a sheet cake, cut into size, or cut into individual pastries. Finish with a glaze and secure the cake onto a cardboard base with apricot jam.