APRICOT CHOCOLATE CAKE FRANCOIS MELLET COMPONENTS

APRICOT
CHOCOLATE CAKE
BY
FRANCOIS MELLET
(Inspired by an Austrian classic: The Sacher Torte)
VISIT QZINA.COM TO WATCH THE VIDEO!
GOLD
RECIPE
COMPONENTS
SACHER CAKE • APRICOT JAM • APRICOT CHOCOLATE MOUSSE • GANACHE GLAZE
1 SACHER CAKE
G
OZ
Cake Flour
120
4.2
Chocoa Cocoa Powder (119602)
120
4.2
360
160
12.7
5.6
G
OZ
Almond Paste 66% (108974)
400
14.1
Sugar #1
150
5.3
Whole Eggs
Egg Yolks
130
240
4.6
8.5
Egg Whites
Sugar #2
Melted Butter
120
4.2
Method:
Warm the almond paste in the microwave, using the paddle attachment, mix the almond paste with sugar #1. Add the egg
yolks gradually, mix well, add the whole eggs. Mix for 10 minutes. Add the melted butter, cake flour and cocoa powder. In a
mixer, make a french style meringue with the egg whites and sugar #2. Fold the the egg whites into cake batter delicately. Fill
desired size pan and bake at 170˚C/340˚F.
2 APRICOT JAM
Sicoly Apricot Puree (118025)
Matisse Vanilla Paste (118185)
G
OZ
500
17.5
1 TSP 1 TSP
Granulated Sugar
90
G
Pectin Apple (117769)
Cointreau Gelified Alcohol - Optional (120330)
OZ
10
0.35
1 TSP
1 TSP
3.2
Method:
Heat up the puree with Matisse vanilla to 40˚C/104˚F, mix the sugar with the pectin and add to the puree, bring to a boil and
cook one additional minute. Optional: off the stove add the gelified cointreau to enhance flavor of the jam.
Please speak with your Sales Representative
for specific item information.
Products available from Qzina.
QZINA MIAMI
QZINA LOS ANGELES
QZINA SAN FRANCISCO
QZINA NEW JERSEY
QZINA ILLINOIS
P: 954 590 4000
F: 954 975 5421
[email protected]
P: 562 299 1040
F: 562 803 5295
[email protected]
P: 650 552 0085
F: 650 552 0086
[email protected]
P: 973 287 7440
F: 973 287 7441
[email protected]
P: 847 928 2166
F: 847 928 0895
[email protected]
GOLD RECIPE CON’T...
3 APRICOT CHOCOLATE MOUSSE
G
200
7
Whole Milk
50
Heavy Cream
40
Inverted Sugar (110138)
40
1.4
Sicoly Apricot Puree (118025)
G
OZ
OZ
Egg Yolks
170
6
1.8
Chocoa Extra Bittersweet 72% Chocolate (100649)
140
5
1.4
Chocoa Lactee Bella 35% Milk Chocolate (117832)
Whipped Cream
130
250
4.6
8.8
Method:
Bring to a simmer the apricot puree, whole milk, heavy cream and invert sugar, pour over the egg yolks, cook to 85˚C/185˚F.
Pour over both chocolate pre-melted.At 45˚C/113˚F, fold in the whipped cream. Use immediately.
4 GANACHE GLAZE
G
OZ
Heavy Cream
300
10.5
Glucose Syrup (110144)
100
3.5
Method:
Bring the cream and the glucose syrup to a simmer, pour over the
chocolate, emulsify well. Use at 45˚C/113˚F to ice frozen cake.
BUILDING & DECORATING
Chocoa Extra Bittersweet 72% Chocolate (100649)
Ganache Glaze
G
OZ
300
10.5
Apricot Chocolate Mouse
w/ Velvet Texture
Sacher Cake
Apricot Chocolate
Mousse
Apricot Jam
Method:
Building is up side down.Cut the sacher cake in half, pipe a layer of the apricot jam, cover with the other half cake. Set aside in
freezer. Prepare a cake ring wit cake ban larger in diameter than the sacher cake. Fill one third with apricot chocolate mousse,
insert the sacher cake in the ring making sure that the mousse and the sacher cake are up to the top level of the ring.Freeze.
With the remaining of the apricot chocolate mousse, fill some flexipan insert of the same diameter of the sacher cake. Freeze.
Once the cake is frozen, unmold from the cake ring and glaze with the ganache icing. Unmold the flexipan and spray with
crescendo brown velvet, display on top the cake. Decorate with chocoa
crispy pearls for the side and top of the cake, sprinkle silver. Decorate
the top of the cake with PCB transfer sheet as illustrated in the photo.
Optional, serve the cake with whipped cream on the side as
traditionally served with the a Sacher Torte.
A Division of
WHERE THE CHEFS SHOP
APRICOT
CHOCOLATE CAKE
BY
FRANCOIS MELLET
(Inspired by Austrian classic: The Sacher Torte)
CHOCOLATE CAKE • APRICOT JAM • CHOCOLATE MOUSSE • COATING GLAZE
SILVER
RECIPE
1 CHOCOLATE CAKE
LB
KG
Abel&Schaffer Chocolate Devils Food Cake Mix (107642)
Water (Stage 1)
5 2.267
1 454
Water (Stage 2)
1
Oil
LB
KG
1/2
227
1
454
Water (Stage 3)
454
Method:
Mix cake and water for 1 minute low speed, scrape down, then 2 minutes medium speed. Add water and oil, 1 minute low
speed, scrape down, then 2 minutes medium speed. Add water, mix 1 minute low speed, scrape down, 2 minutes low speed.
Bake at 375˚F/190˚C for 18 to 22 minutes in a cake pan smaller in diameter than cake ring use for final building of the cake.
2 APRICOT JAM
4 DARK FROZEN DESSERT COATING GLAZE
Matisse Apricot Jam 35% Fruit (111740)
Use As Needed
Chocoa Dark Frozen Dessert Coating Glaze (118728)
Method:
Ready to Use.
Use As Needed
Method:
Heat up the product in a microwave to 45˚C/115˚F and apply
directly on frozen mousse.
3 CHOCOLATE MOUSSE
G
OZ
Irca Lilly Chocolate Mousse 2 Steps Fond (118875)
200
7
Water or Whole Milk
300
9
Whipped Cream
G
OZ
1000
35
Method:
Mix Lilly with cold water or whole milk. Fold in the whipped cream. Use immediately.
BUILDING & DECORATING
Method:
Cut the chocolate cake in half, spread a layer of the Apricot jam on the bottom half, cover with the second half of the cake.
Freeze Using a cake ring with acetate cake band larger than the chocolate cake, fill the bottom and sides of the ring with the
chocolate mousse, insert the chocolate cake in the ring, fill remaing of the cake ring with the chocolate mousse. Freeze. Once
frozen, unmold the mousse cake and glaze the chocolate mousse with Chocoa dark dessert coating. Decorate as illustrated in
the photo above. Optional, serve the cake with whipped cream on the side as traditionally served with the a Sacher Torte.
Products available from Qzina.
Please speak with your Sales Representative
for specific item information.
A Division of
WHERE THE CHEFS SHOP