Ingredients

a packet of ready-to-bake chocolate cake batter, apricot jam, dark chocolate, liquid cream, butter, candied apricots, red currants.

Method

Pour the chocolate cake batter into a tin and bake as per the instructions on the packet. SAMURAI TRICK: bake the cake in a square cake tin to make it easier to cut into squares! Prepare the ganache by heating 250g of liquid cream in a saucepan on low heat: as soon as it is about to boil, turn off the heat and add 250g of dark chocolate cut into slivers. Mix well to combine everything and add a bit of butter for shine. Once the cake has come out of the oven, let it cool, then cut it in half to fill abundantly with apricot jam. Then spread the ganache over the cake and let it rest in the refrigerator. After a few hours, cut the cake into small squares. For the ACQUOLINA effect, spear each square with a Samurai Food Decor Long Toothpick with Kokeshi handle in precious birch wood. To make the presentation even more impressive, you can garnish with an apricot and a red currant for a perfect colour contrast.