Ingredients
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3/4 lb dark chocolate, finely chopped
2 cups heavy cream
5 None eggs, separated
1 tsp vanilla extract
2/3 cup granulated sugar
1/2 cup pastry flour
1 1/4 tsp baking powder
1/3 cup cornstarch
1/4 cup cocoa powder, plus extra for dusting
2/3 cup coffee liqueur
2/3 cup apricot jam, strained
Preparation
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Place chocolate in a heatproof bowl. Heat cream until almost boiling then quickly pour over chocolate and stir until chocolate has melted. Set aside to cool then chill for about 1 hour.
Preheat oven to 400\u00b0F. Grease and line a 9 x 13 inch jelly roll pan. Whisk egg whites and vanilla extract to stiff peaks. Gradually whisk in sugar then add egg yolks. Sift in flour, baking powder, cornstarch, cocoa powder and a pinch of salt. Gently fold in then transfer to prepared pan, smooth surface and bake for 12-15 mins until just firm to the touch. Let cool for 5 mins in a pan then remove from a pan, discard parchment paper and cool completely on a wire rack.
Cut out 12 - 3 inch discs then sprinkle with liqueur and spread jam over top. Beat chocolate cream for 2-3 mins until light and fluffy. Transfer to a piping bag fitted with a plain tip and pipe chocolate cream on discs. Chill for 30 mins before serving then dust with cocoa powder.
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