Chocolate Apricot Cake

~a savoury and bittersweet combination

Do you like chocolate? What about apricots? And cakes in general? If the answer to those questions is yes, this Chocolate Apricot Cake is a must on your Christmas table - and not only. The cake is super fluffy and soft, and I decided to use a dark chocolate cream with a sour and light one with homemade jam and mascarpone. And tell you what: it is just as delicious as pretty it looks - or more. Also, the two colours give it a festive aspect and with some christmassy decorations, it might be just the most beautiful thing on your table, that will certainly impress all your guests and family.

Ingredients for the cake:

✔ 6 eggs

✔ 8 tbsp flour

✔ 5 tbsp sugar

✔ 10 g bourbon vanilla sugar

✔ 10 g baking powder

✔ 4 tbsp cocoa powder

Instructions for the cake:

1. Preheat your oven to 180 C and line a round, detachable cake form with baking paper.

2. In a large bowl, beat the egg whites until you get a thick foam.

3. Add the sugar, vanilla sugar and the egg yolks. Mix again with an electric mixer.

4. Set the mixer aside. Add the flour, slowly stir with a spatula after each spoonful. Be careful not to break the foam (if you continue with a mixer, stir too fast or too harsh, the foam breaks and the cake will not rise).

5. Add the cocoa powder the same way as the flour.

6. When ready, transfer the mixture into the baking tray and bake for about 40 minutes on 180 C. Test with a toothpick if it's ready. Do not open the door in the first 15 minutes!

7. Leave overnight to cool completely.

Ingredients for the chocolate cream:

✔ 4 large eggs

✔ 100 g sugar

✔ 300 g dark chocolate 65% cocoa

✔ 100 g milk chocolate

✔ 250 g soft butter

✔ 250 g mascarpone

Instructions for the chocolate cream:

1. In a saucepan, bring some water to boil and put a small bowl above it, in which you add the eggs and the sugar and boil them bain-marie style. Mix frequently. It is ready when the mixture burns your finger (about 15 minutes).

2. Transfer the mixture in a large bowl and beat it with an electrix mixer until it doubles in size.

3. Change the bowl above your saucepan. In this one, melt the chocolate.

4. Add the melted chocolate to the eggs and mix again.

5. Add the butter, one spoonful at a time and mix well after each one of them.

6. Finally, add the mascarpone and combine again with the mixer.

Ingredients for the apricot cream:

✔ 250 ml apricot jam

✔ 500 g mascarpone

Instructions for the apricot cream:

1. In a large bowl, mix the ingredients with an electric mixer until ready.

Ingredients for the syrup:

✔ 400 ml warm water

✔ 2 tbsp sugar

✔ 1 tpsb rum essence

Instrictions for the syrup:

1. Mix everything together in a small glass or bowl.

Final instructions:

1. Take the cake out of the form and wash the form.

2. With the help of some dental floss, cut the cake into 3 layers.

3. Take the form again and add the first layer.

4. Add about 4-5 tpsb of the syrup, then about 6 tbsp of the chocolate cream and smoothen with a spoon.

5. Add the second layer, another 5 tbsp syrup and the apricot cream. Smoothen again.

6. Add the last layer and another 4 tpsb of the syrup. Add the rest of the chocolate cream and smooten with a spatula or draw lines with a fork or a spoon.

7. Cover your cake and put in the fridge for 2 hours.

8. After 2 hours, take off the baking form and decorate with your favourite toppings. I used orange slices,cinnamon, chocolate and almond flakes.

Enjoy! :)