Cakes and Pastries Recipes - Chocolate and Apricot Jam Cake with Icing Recipe

Ingredients

Serves 8-10

• 8 eggs + 2 whites

• 7 oz chocolate

• 6 1/3 oz butter

• 4 1/4 oz confectioners' sugar

• 2 packets vanilla sugar

• 4 1/3 oz sifted flour

• 3 1/2 oz apricot preserves without pieces of fruit

• 2/3 cup orange liqueur

• 12 1/3 oz chocolate and crème fraiche icing (refer recipe)

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Method:

1. heat the oven to 350°F/180°C.

2. Separate the yolks from the whites. Melt the chocolate, broken into pieces, in a double boiler. Melt 4 1/3 oz of butter. In a mixing bowl, whisk the egg yolks. Fold in the chocolate and the melted butter.

3. Whisk the whites with a tablespoon of confectioners' sugar to firm peaks, slowly beating in in the remaining sugar and vanilla sugar, until they turn fluffy. Fold into the previous mixture in two ports, using a spatula, and then fold in the flour. Pour the batter into two cake pans, lined with greased baking paper. Bake for 30 min.

4. Turn out the cakes and allow to cool on a cooling rack. Heat the apricot jam, adding the orange liqueur, and coat both cakes with this icing before placing one on top of the other.

5. Place the cake on a round serving plate or on a round rack. Cover with chocolate and crème fraiche icing using a spatula. Keep the remainder. Chill in the refrigerator for 2 h.

6. Arrange the remaining icing on the center of the cake and smooth with a spatula. Place the cake in the refrigerator for 1 h.

7. Take cake out of the fridge 1 h before serving.