Chocolate and liquorice cake with apricots candied in olive oil
Ingredients
For
4
personnes
- To make this recipe for chocolate, liquorice and olive oil-candied apricot cake, you will need:
For the moist cakes:
- 40 g butter + 2 tablespoons of olive oil
- 120 g of dark chocolate with 70 per cent cocoa
- 75 g brown sugar
- 1 liquorice sweet per cake or 2 teaspoons of liquorice powder
- 1 egg
- 25 g of spelt flour
- 25 g ground almonds
- 1/2 sachet of baking powder
- 2 tablespoons of crushed dried fruit, walnuts and hazelnuts
For very shiny, golden apricots to use as a topping:
- 2 lovely fresh apricots
- 20 g butter
- 4 tablespoons of olive oil
- Jasmine (or apricot) jam
- 4 tablespoons of lavender honey
- A little water
For the cream ball:
- 1/4 litre of milk
- 1 egg
- 100 g sugar
- 20 g of cornflour
- 1 tablespoon of double cream or mascarpone, a pinch of vanilla or cinnamon
For the apricot compote:
- 500 g fresh apricots
- 10 cl of olive oil
- 10 cl of honey
- 30 cl of highly concentrated apricot juice
Tip
This recipe for a chocolate, liquorice and candied apricot cake pairs beautifully with Nyons olive oil (PDO), which has a fruity flavour and a subtle nutty taste. It pairs perfectly with a golden Beaumes-de-Venise white wine with floral aromas. For apricot lovers, do give our recipe a go: roasted apricots with thyme, white chocolate cream with olive oil and olive oil tuiles.
Instructions
Preparing the sponge:
- Preheat the oven to 220 °C or gas mark 7–8.
- Line and butter the 4 stainless steel rings. Melt the butter, 100 g of chocolate and the brown sugar over a very low heat in a small saucepan, stirring continuously.
- Pour this mixture into a mixing bowl, add the egg yolk, flour, ground almonds, baking powder, then the rest of the chopped chocolate and the olive oil. Finally, add the liquorice powder (or 1 cachou per ring mould) and the crushed dried fruit. Whisk the egg white until stiff and fold it in gently.
- Bake in the oven for 20 minutes, leave to cool, turn out of the tin and set aside.
Preparing the apricots for the topping:
- Prepare 4 apricot halves. Heat the butter, honey and olive oil.
- Once the mixture is liquid, add the water and a few spoonfuls of jasmine jam.
- Place the apricots in the juice, leave to simmer for 15 minutes, then leave to cool in the juice.
- Drain just before serving; keep the syrup for decoration.
How to make apricot compote:
- Make a light syrup using honey, olive oil and reduced apricot juice.
- Pour in the olive oil and runny honey, heat gently, then add the apricot juice. Add the apricot halves and simmer gently. Then leave to stand.
Making the cream:
- Bring the milk to the boil with 50 g of sugar.
- Beat the egg with the rest of the sugar and the flour.
- Mix with the hot milk, place on the hob, allow to thicken, then remove from the heat.
- Add the cream and the flavouring. Leave to cool.
Presentation of the dessert
- Arrange the little cakes on some pretty dessert plates.
- Using an ice-cream scoop, place a scoop of cream on the plate, then top with half a caramelised apricot. Drizzle with a little syrup and serve the compote.
Tip
This recipe for a chocolate, liquorice and candied apricot cake pairs beautifully with Nyons olive oil (PDO), which has a fruity flavour and a subtle nutty taste. It pairs perfectly with a golden Beaumes-de-Venise white wine with floral aromas. For apricot lovers, do give our recipe a go: roasted apricots with thyme, white chocolate cream with olive oil and olive oil tuiles.
We recommend...
For this recipe, we recommend using PDO huile d'olive de Nice (subtle taste) for its mildness and its aromas of almond, raw artichoke, broom flowers, hay, grass, leaves, pastries, ripe apple, dried fruit and citrus notes. You can also use huile d'olive de Nyons PDO.
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