Ingredients
For 12 portions, 10" Ø springform cake tin
Chocolate Sponge Base
For the cream
500g
QimiQ Classic Vanilla, room temperature
80g
Sugar
2tbsp
Rum
500g
Heavy cream 36 % fat, beaten
To spread
50g
Apricot jam, strained
For the icing
100g
QimiQ Classic
100g
Dark chocolate (40-60 % cocoa)
Preparation
- Bake the sponge, allow to cool and slice horizontally into 3 bases whereby the bottom and top slices should be thinner. Cut three rings out of the thicker middle layer (approx. 1 inch wide) and one circle (3 inches Ø).
- For the cream, whisk QimiQ Classic Vanilla smooth. Add the sugar and rum and mix well. Fold in the whipped cream.
- Place the bottom base into a cake ring. Place the largest and smallest ring onto the base and fill the gaps with cream. Top with the middle sized ring and place the circle inside the ring and fill all the gaps once more with cream. Place the top base on top of everything and spread with the jam.
- For the chocolate icing, melt QimiQ Classic. Remove from the heat, add the chocolate and stir until completely smooth.
- Coat the cake with the chocolate icing and chill for at least 4 hours, preferably over night.
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