Recipe by
Paolo Fulgente

Apricot jam
Dark chocolate ganache
Cocoa streusel

Apricot jam
apricots     g     300
sugar     g     60
cornstarch    g     10
Amaretto liqueur     g     15
vanilla bean                  no    1/2
Clean and dice the apricots; in a saucepan place all ingredients and cook for about 20 minutes on a low heat; if necessary, add a tablespoon of water.
Dark chocolate ganache
cream     g     100
glucose     g     30
dark chocolate 38%     g     300
Boil cream and sugar, add the chopped chocolate and emulsify.
Cocoa streusel
sugar     g     100
butter     g     50
egg yolks     g     80                                
cocoa powder     g     30
00 flour     g     200                                                   
Mix the ingredients and keep refrigerated at least 60 minutes; then strain with a coarse sieve (or potato masher). Bake for about 15-20 minutes; allow to cool.


Line with pastry a mould of 24 cm in diameter and 4 high. Cover with baking paper and insert a smaller counter-mould. Bake at 170°C-180°C for about 30 minutes, then cool.
Roll out on the pastry base the apricot jam, levelling well; add a disc of sponge cake soaked with syrup and Amaretto. Fill with chocolate ganache. Sprinkle the surface with chocolate streusel, and in the centre garnish with apricot syrup and chocolate motifs.

Paolo Fulgente
Torre del Greco

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