250g dried apricots without pit
3/4 cup black coffee
3 tablespoons brandy
250g bittersweet chocolate chopped coarsely
4 egg yolks, separated
1/2 cup sugar
1 1/4 cups heavy cream
For the ganache
4 large egg yolks
4 tablespoons sugar
2 cups milk
200g bittersweet chocolate chopped
a pinch of salt
250g dried apricots without pit
3/4 cup black coffee
3 tablespoons brandy
250g bittersweet chocolate chopped coarsely
4 egg yolks, separated
1/2 cup sugar
1 1/4 cups heavy cream
For the ganache
4 large egg yolks
4 tablespoons sugar
2 cups milk
200g bittersweet chocolate chopped
a pinch of salt
Soak the apricots in the coffee mixture for about 4 hours, or overnight
Then, drain (reserving 1/2 cup of the liquid) and chop the apricots
Melt the chocolate in a double boiler, stirring constantly. Reserve
Beat the egg whites until stiff and gradually add the sugar, beating until well dissolved
Gently fold in the melted chocolate, then the beaten egg yolks, the whipped cream, the reserved coffee mixture with apricots, and the chopped apricots
Pour into a 11x28cm English-style baking dish lined with plastic wrap
Cover and refrigerate for at least 5 hours or overnight
Prepare the ganache: beat the egg yolks with sugar until light. Reserve
Heat the milk over low heat with the chocolate, stirring occasionally
Add a little of the milk to the beaten egg yolks with sugar
Mix well and return to the saucepan with the remaining milk
Cook over low heat, constantly stirring, until slightly thickened
Do not let it boil
Remove from heat to cool and refrigerate
Just before serving, quickly submerge the baking dish in a bowl of hot water
Unmold, remove the plastic wrap, and serve with the prepared ganache
20% yield.
