APRICOT AND CHOCOLATE VELVET GATEAU

Preparation Method :

• The Ganche: Bring cream to the boil in a small pan. Remove from heat and stir in chocolate until it melts. Beat with a wooden spoon until mixture is smooth.
• Allow to cool at room temperature or until thick enough to spread, stirring occasionally until light and creamy.
• The Cake: Preheat oven to 180°C / 350°F / gas mark 4.
• Grease a 9-inch spring form tin and line base and sides with baking parchment.
• Mix the yogurt with oil, sugar and eggs in a mixing bowl. Beat together until smooth and evenly combined.
• Sieve in flour, baking powder and cocoa, fold in gently.
• Pour mixture into prepared tin and bake for about 45 minutes or until a knife inserted in the centre comes out clean.
• Cool in tin for about 10-12 minutes, then turn out onto a wire rack to cool completely.
• Split cake in half through the centre. Spread bottom layer with apricot jam and chopped fresh apricots.
• Place second layer on top and spread top and sides with chocolate ganache.
• Decorate with chocolate shavings and truffles. The cake will keep in the refrigerator for several days.