Prepare a delicate chocolate dessert with apricot soaking. Divine Baking Recipe on a Budget

According to the blogger, the chocolate sponge cake according to this recipe is very soft, juicy and with a pleasant cocoa aroma. At the same time, the apricot layer adds a bright sweet and sour note to the baked goods, and the glossy cocoa glaze makes the dessert spectacular.

Tarasenko noted that the highlight of the cake is the combination of apricots and chocolate.

Biscuit ingredients:

• 5 eggs;
• 150 g sugar;
• a pinch of salt;
• 70 ml vegetable oil;
• 30 g cocoa;
• 60 ml milk;
• 100 g wheat flour;
• 25 g corn starch;
• 2 g baking powder;
• vanillin – to taste.

Apricot layer:

• 250 g apricot puree;
• 5 g gelatin.

Frosting that doesn't stick:

• 8 g gelatin;
• 45 ml water;
• 100 g sugar;
• 50 g cocoa;
• 170 ml milk.

Preparation

1. Place eggs at room temperature in a bowl, add sugar and salt. Beat for nine minutes until light and fluffy, until the sugar is completely dissolved.
2. Combine hot vegetable oil with cocoa and mix thoroughly.
3. Pour in warm milk and stir until it becomes a paste-like consistency. Mix flour, starch, baking powder and vanillin.
4. Add a third of the beaten eggs to the chocolate paste and mix well. Add dry ingredients and knead the dough.
5. Add the remaining eggs and mix gently with a spatula.
6. Pour the dough into a pan lined with parchment.
7. Bake at 160°C for 45 minutes.
8. Leave the biscuit in the pan for 15 minutes, then carefully remove and cool completely.
9. Cut the sponge cake into four even layers.
10. Prepare the apricot layer. To do this, combine apricot puree with gelatin and leave for 15 minutes. Heat until the gelatin dissolves and cool to room temperature.
11. Prepare the glaze. To do this, pour gelatin with water and set aside to swell. Mix sugar, cocoa and milk in a saucepan. Bring to a boil, stirring constantly, and immediately remove from heat. Add gelatin, stir until completely dissolved.
12. Strain the glaze, cover with cling film and let cool.
13. Soak the cakes with the apricot filling, lightly pressing them together.
14. Place the cake in the refrigerator for two hours to stabilize.
15. Cover the cake with frosting and refrigerate for another 60 minutes.