User Manual

Cakes and small baked items, desserts and sweet dishes: 199
Chocolate tart with honey apricots and lavender [Index: ]
MCRC00902425_BO_Schokoladentarte_m_Honigaprikosen_u_Lavendel-021_F39MCRC00919133_SE_Schokoladentarte_m_Honigaprikosen_u_Lavendel-006MCRC00900739_NF_Schokoladentarte_m_Honigaprikosen_u_Lavendel-013_RZ0DessertsSweet dessertsSweet bakingCakesPreparation methodsBakingRecipe categoriesDesserts, Sweet dessertsBaking
For approx. 10 servings
Springform cake tin, diameter 24 cm
MIXTURE:
160 g dark chocolate, 70% cocoa
125 g butter
140 g sugar
3 eggs
50 g flour
70 g pine nuts, ground
1 level tsp ground allspice
APRICOTS:
200 g fresh apricots
20 g blossom honey
75 ml apricot juice
1 tsp lemon juice
IN ADDITION:
Greaseproof paper
1 tbsp lavender
Per serving
272 kcal, 26 g carbs, 17 g fat, 4 g protein, 2,1 BU
PREPARATION
1. Break the chocolate into small pieces, put in a bowl with the butter and melt in the water bath.
2. Line the base and edges of the dish with greaseproof paper.
3. Stir together the eggs and sugar until light and fluffy. Slowly add the cooled chocolate mixture and
stir in.
4. Preheat the oven.
5. Sieve the flour, mix with ground pine nuts and allspice. Carefully fold into the frothy mixture using
a whisk. Pour the mixture into the springform cake tin and bake as indicated.
6. Wash and halve the apricots, then cut them into wedges approx. 1 cm wide. Heat the honey in a
frying pan. Add the apricot wedges, apricot and lemon juice and leave to infuse for approx. 5 minutes.
7. To serve, cut the chocolate tart into slices and garnish with the apricot wedges and the lavender.
Setting procedure:
Top/bottom heating
250 °C
Preheat
Added steam, low
Baking time: approx. 10
minutes
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