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

  1. Whip the eggs and sugar.
  2. Melt the chocolate and butter and add them to the crème fraîche. Mix.
  3. Carefully fold the chocolate mixture with the egg and sugar mixture.
  4. Mix the dry ingredients with each other, sift into the mixture, and mix by hand.
  5. Spread onto an oven pan lined with baking paper. Bake in 200 °C for approximately 10 minutes.

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.

  1. Heat up half of the apricot purée combined with the sugar and lemon. Add in the soaked gelatin sheets and cool the mixture by adding in the rest of the purée.
  2. Whip the cream cheese.
  3. Fold the apricot purée mixture in with the cream cheese and mix.
  4. Fold in the soft mousse cream and 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

  1. Whip the egg whites and add in the sugar in three batches.
  2. Heat up the Cointreau and mix in the soaked gelatin sheets.
  3. Mix the gelatin mixture with the melted chocolate.
  4. Fold the thick meringue foam in with the chocolate mixture.
  5. Fold in the soft mousse cream by hand.

(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.