Chocolate Apricot Cake

Ingredients

for the sponge cake:

40 g almonds

110 g flour

90 ml water

40 ml vegetable oil

2 tsp baking powder

2 tsp powdered sugar

1 packet vanilla sugar

1 tbsp lemon juice

For the apricot cream:

2 cups apricot juice

Sugar to taste

4 tbsp semolina

For the chocolate cream:

2 cups apricot juice

0.5 oranges

Sugar to taste

100 g dark chocolate

3 tbsp semolina

Prepare the sponge cake. Grind the dried nuts in a coffee grinder into flour. Cashews can be substituted for the almonds. In a bowl, combine the almond flour, vanilla sugar, powdered sugar, baking powder, and flour.

In a separate bowl, combine the vegetable oil, lemon juice, and water. Pour the liquid into the dry ingredients, stirring constantly.

The batter should be the consistency of thick sour cream. Line the bottom of the pan with parchment paper and grease the sides with vegetable oil. Pour the batter into the pan. Bake for 20 minutes at 180°C. Check for doneness with a wooden skewer.

Cool the cake on a wire rack. Cut it in half. Place one half of the cake in the pan.

Make the apricot mousse. Bring two cups of the juice with the pulp to a boil. Slowly pour in the semolina, stirring constantly. Cook for 10 minutes, stirring constantly. Add sugar if needed. Cool the cream to lukewarm and beat with an immersion blender.

Pour the cream over the cake layer and place the second sponge layer on top, pressing gently. Refrigerate.

Let's make the chocolate cream. Bring two cups of juice (excluding pulp) to a boil. Slowly whisk in the semolina, stirring constantly. Cook for 10 minutes. Cool slightly and, while still hot, add the dark chocolate, juice, and zest of half an orange. Stir until the chocolate melts.

Cool the cream to lukewarm and beat with an immersion blender. Pour the chocolate cream over the second cake layer and refrigerate. Ideally, overnight so the mousse can set properly. Carefully remove the cake from the pan.

Decorate the cake and enjoy.

Bon appétit!