Cocoa — 30 g
Sugar — 30 g
Sugar — 30 g
Chocolate mousse:
Sugar — 100 g
Yolk — 3 PCs
Starch — 1 tbsp
Milk — 605 g
Cocoa — 2 tbsp
Dark chocolate — 60 g
Gelatin — 12 g
Sugar — 100 g
Yolk — 3 PCs
Starch — 1 tbsp
Milk — 605 g
Cocoa — 2 tbsp
Dark chocolate — 60 g
Gelatin — 12 g
Filling:
Orange juice — 100 g
Apricot from banks — 60 g
Gelatin — 4 g
Orange juice — 100 g
Apricot from banks — 60 g
Gelatin — 4 g
Preparation:
***The basis:
We have a simple base of chocolate shortbread, we do it on the principle of cheesecake: collect the dough and form the base, the size of the rings, the height and even the geometry is not important, so collect as you like, in the blog I will show approximate size. The dough such that the thickness of 7-8 mm is incredibly fragile, so hard to chew tart is not necessary. Inside the chocolate mousse on the yolks and the starch. We cook simple cream, stabilize it and pour in the sand «basket». It is dense, there is whipped cream and a large number of air bubbles, but that he is good, the mousse is more like a delicate chocolate paste, with the taste so big that you feel like chocolate you literally hugged. Above a layer of apricot puree. Bright, fruit, makes the chocolate taste, but also gives you an incredibly bright color on the cut, which sometimes lack in the spring of desserts, a layer of thin, merely for emphasis!! And on top of a small layer of chocolate ganache, here is a taste of chocolate is stronger, and the texture is like a viscous cream, it will connect the experience in my mouth!! All together will make so amazing effect that you will come back for dessert again and again, the more that cook it easier than pancakes to bake! So do not delay
We have a simple base of chocolate shortbread, we do it on the principle of cheesecake: collect the dough and form the base, the size of the rings, the height and even the geometry is not important, so collect as you like, in the blog I will show approximate size. The dough such that the thickness of 7-8 mm is incredibly fragile, so hard to chew tart is not necessary. Inside the chocolate mousse on the yolks and the starch. We cook simple cream, stabilize it and pour in the sand «basket». It is dense, there is whipped cream and a large number of air bubbles, but that he is good, the mousse is more like a delicate chocolate paste, with the taste so big that you feel like chocolate you literally hugged. Above a layer of apricot puree. Bright, fruit, makes the chocolate taste, but also gives you an incredibly bright color on the cut, which sometimes lack in the spring of desserts, a layer of thin, merely for emphasis!! And on top of a small layer of chocolate ganache, here is a taste of chocolate is stronger, and the texture is like a viscous cream, it will connect the experience in my mouth!! All together will make so amazing effect that you will come back for dessert again and again, the more that cook it easier than pancakes to bake! So do not delay
First prepare the shortbread base. Connect the dry ingredients in one bowl: sugar (30 g), cocoa (30 g) and flour (215g). What kind of cocoa you need to take, read here.
Butter (120 g) cut into small cubes of 5 mm.
Enter the butter into the dry ingredients.
Knead the dough until you get a homogeneous mass, similar to clay.
Put the dough in a ring, in which to bake the base. I took the ring 16х6 cm, it’s perfect.
Put the dough in a ring, in which to bake the base. I took the ring 16х6 cm, it’s perfect.
Spread the dough on the bottom and sides. The thickness should be not more than 5-6 mm, the dough will expand, if you make a thick layer, it would be quite dry and not tasty. My ring is on the silicone Mat, if you don’t have it, you can safely spread the parchment. Collect all this directly on the baking sheet.
Please note that the dough is quite dense, elastic. If your will be soft, leave it in the fridge for 15 minutes.
Please note that the dough is quite dense, elastic. If your will be soft, leave it in the fridge for 15 minutes.
Carefully with a knife, trim the edges. To be beautiful, the knife should go from the center of the tart out.
Put in oven preheated to 180 degrees for 20-25 minutes. The dough will be ready. Let it cool in the ring, and then carefully remove it.
***Chocolate mousse:
Now make the chocolate mousse. This is gonna be some sort of custard, which we stabilize the starch. Work very gently, but at the same time texture. With a strong desire, you can pour this mousse into the cake a La carte dishes. Other options are the place to be, be creative!
Now make the chocolate mousse. This is gonna be some sort of custard, which we stabilize the starch. Work very gently, but at the same time texture. With a strong desire, you can pour this mousse into the cake a La carte dishes. Other options are the place to be, be creative!
Prepare three yolks. And soak the gelatine (12 g) in ice water (78 g). Today I use powdered gelatin, so it is bred in water in the ratio 1:6. If you take the leaf, take the same grams, but the amount of water does not matter, just press the leaf in a glass of water.
Connect the sugar (100 g) and starch (1 tbsp, preferably corn). Stir them well with a whisk or spatula, it is important to avoid lumps. Then enter the egg yolks and a couple tablespoons of milk. Stir with a whisk until good blended. Whip there is no need.
At this time the remaining milk connect with cocoa (2 tablespoons). Put on the stove.
When the milk boils, remove from heat. And add 3-4 tablespoons into the yolk mixture. Immediately stir well with a whisk. We want to gently warm the yolks, but do not overheat them.
Then return the yolk mixture into the milk, stirring with a whisk actively.
Return to medium heat and cook, stirring with a whisk. The cream should thicken. Any custard masses are checked the same way — on the blade trail from the finger should clearly stay.
Remove from heat, add dark chocolate (60 g) and the swollen gelatin. Sheet and simply press enter. Stir with a spatula until smooth and chocolate has melted, dissolve the gelatin in mass and begin their action.
Gently pour in our sand box. You should stay approximately 1.5 cm from the top edge. Store in the refrigerator until fully cured. It will take 3-4 hours.
***Toppings:
Stuffing cook orange juice and canned apricots. I thought it was a classic combination (remember the sachertorte from Austria). The filling will harden pretty quickly because its layer is not more than 1 cm.
Stuffing cook orange juice and canned apricots. I thought it was a classic combination (remember the sachertorte from Austria). The filling will harden pretty quickly because its layer is not more than 1 cm.
Take about half of the apricots (30g) and grind into a puree. Here masher’s right. Gelatin (4 g) soak in ice water (24 g).
The second half of the apricots (30 g) cut into large cubes 6-7 mm.
Heat orange juice (100 g) in a saucepan until the first signs of a boil. Remove from heat and add the swollen gelatin, stir.
Then send apricot puree
Allow the mass to cool to 30-35 degrees and pour in the frozen chocolate mousse. Now from the edge must remain 5 mm.
Gently press the cubes into the mass. Store in the refrigerator until fully cured.
At the end add a little ganache on the dark chocolate. This layer is not so important, but I wanted the apricot was signed between two chocolate layers, moreover, the texture of the mousse and ganache are very different from the dessert will benefit.
Here everything is simple. Heavy cream (33%, 100 g) bring to the boil in a saucepan. Pour on dark chocolate (70 g) and stir with a whisk until smooth.
Allow the ganache to cool to 30-35 degrees, and pour on the filling.
Allow the ganache to cool to 30-35 degrees, and pour on the filling.
That it will look like the final version. The ganache will take a while to grab, and can be submitted.
I’m a little complicated dessert at the end. Melted dark chocolate (50 g) and screwed them to the top. I wanted the dessert was shining, and hot chocolate had a slight viscosity to the whole dish. Here already decide you need it or serve as is. In addition, I made a decoration of white chocolate, which is painted orange. This is the hemisphere that hint at apricots inside and the ring that goes around the tart gently in the side. Very soon I will make the material decorated with chocolate.