For the sponge:
- 7 egg yolks
- 150gm butter
- 125gm powdered sugar
- 200gm dark chocolate (70% up)
- 1 teaspoon vanilla extract
- 7 egg whites
- 125 sugar
- pinch of salt
- 150gm flour
- butter and flour to coat the pastry rings
For the filling:
- 150-200gm apricot jam
For the Chocolate Ganache
- 200 grams chocolate (50% – 75% coco), coarsely chopped
- 200 grams heavy cream.
- 1 tablespoon unsalted butter, at room temperature (optional)
For the Chocolate Glaze:
- 150gm dark chocolate couverture 64 / 70%
- 250gm coating dark chocolate (baking chocolate)
- 50ml oil
1) To make the sponge: Melt the chocolate in a bain-marie. Set aside to cool slightly.
2) Melt the butter and set a side to cool slightly.
3) In a cup of a hand held blender combine egg yolks and powdered sugar. Blend until stable pale foam obtained.
4) Make French merengue: start whisking egg whites with cream of tartar or few drops of lemon juice in the clean, grease-free bowl of an electric mixer until soft peaks form.
5) Add the sugar a spoonful at a time with about 5-10 second intervals, whisking after each addition. This will allow the sugar crystals to dissolve and distribute evenly.
6) After all the sugar has been added whisk for a few minutes until the preparation is stiff, smooth and stands in firm peaks. It will have a shiny glossy appearance.
7) Grease pastry rings with butter and sprinkle with flour. Place on silicon mats.
8) Transfer egg yolk mixture into a large mixing bowl. Add about 1/3 of the meringue and fold until well combined.
9) Add the melted chocolate and vanilla extract into the preparation and fold. Add the rest of the meringue in 2 additions.
10) Sift the flour and salt in three additions folding gently each time.
11) Pour the melted butter and fold the preparation one more time very gently.
12) Divide the batter between three prepared pastry rings.
13) Pre-heat the oven to 180 °C and bake for about 30-40 minutes.
14) Remove the cake and leave to cool off (to achieve a flat surface turn the cake out on to a work surface immediately after baking and turn it again after 25 minutes)
15) To make the Chocolate Ganache: Place chocolate in a medium heatproof bowl and set aside.
16) Place cream in a small saucepan over medium heat and bring to a simmer.
17) Pour over chocolate and let stand until chocolate has softened, about 5 minutes.
18) Add butter and stir until smooth. Let cool slightly before using.
19) For the Chocolate Glaze: Melt all ingredients together over a water-bath, cool slightly.
Working temperature – 35/36ºC.
20) To assemble the cake: If the apricot jam is too solid, heat it briefly in a microwave or over a bain-marie. Stir until smooth
21) Cover the first sponge with jam, set the second sponge on top, repeat with the last sponge.
22) Use matured (thickened) ganache. Whip the ganache to a creamy buttercream like consistency. Frost the cake to a smooth finish.
23) Pour the glaze quickly, in a single action to over the cake and immediately spread it out and smooth it over the surface, using a palate knife or other broad-bladed knife. Leave the cake to dry at room temperature.