1. Bring the water to the boil, add the sugar and mix.

2. Add the lemon juice and alcohol to the cooled syrup and combine the ingredients.

1. Combine all the ingredients and mix at medium speed for about 5 minutes.

2. Pour the batter onto a 40×60 cm baking tray.

3. Bake at 180°C for about 20 minutes.

1. Boil 300 g of cream, add 300 g of Terravita 55% chocolate and mix until combined.

2. Cool the mixture.

3. Whip 700 g of cream to a semi-stiff consistency.

4. Combine with the cooled chocolate ganache.

5. Dissolve the gelatin in hot water and add to the chocolate mousse.

1. Melt the glaze in a water bath with the butter and oil.

1. Cut three equal discs from the sponge layers.

2. Soak them with the sugar syrup.

3. Pour about 300 g of chocolate mousse onto the first layer, spread it and add 150 g of apricot filling.

4. Repeat this step twice.

5. Cover the whole cake with the third layer.

1. Coat the cake with the glaze.

2. Decorate with tempered Terravita chocolate as desired.

“In our products we rely on Terravitapro 55% chocolate and MultiIntense glaze, which allow us to create cakes with an exceptionally deep flavour, velvety texture and intense dark colour. We are glad that we can cooperate with a partner who inspires us to reach for modern solutions in the spirit of tradition.”

Monika Ewiak
Quality Management System Specialist and Production Manager, P.H. BIZON