Ingredients
Mixture: | Apricots: | Topping: | |
160g Dark Chocolate, 70% Cocoa | 50g Flour | 200g Fresh Apricots | 1 Tablespoon Lavender |
125g Butter | 70g Grounded Pine Nuts | 20g Blossom Honey | |
140g Sugar | 1 Level Teaspoon Ground AllSpice | 75ml Apricot Juice | |
3 Eggs | 1 Teaspoon Lemon Juice |
Methods
1. Break the chocolate into small pieces and place them in a bowl with butter. Next, melt the butter in a water bath.
2. Line the base of a 24cm diameter springform cake tin with greaseproof paper.
3. Stir the eggs and sugar together till the mixture turns light and fluffy. Slowly add the cooled chocolate mixture and stir in.
4. Preheat the oven to 250°C.
5. Sieve the flour together with ground pine nuts and allspice. Next, fold them into the frothy mixture using a whisk. Pour the mixture into the springform cake tin, place it on the level 2 wire rack and bake for 10 minutes (Option after preheating: Select 'Added Steam, Setting 01').
6. Wash and halve the apricots, then cut them into wedges approximately 1 cm wide. Heat up the honey in a frying pan. Add the apricot wedges, and the apricot and lemon juice, then leave them to infuse for approximately 5 minutes.
7. To serve, cut the chocolate tart into slices, then garnish with apricot wedges and lavender.
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Bosch Series 8 Oven
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