Cake: Chocolate-Apricot Torte - dairy

Posted by : Karen Selwyn

Torte: 

1 1/3 cups butter 
1 1/2 cups PLUS 1/3 cup sugar, divided 
2/3 cup cocoa 
5 eggs, separated 
2 tablespoons water 
1 teaspoon vanilla extract 
1 cup ground blanched almonds 
3 tablespoons matzo cake meal 
1/2 cup apricot preserves 

Topping: 

1/2 cup sugar 
1/4 cup cocoa 
1 cup whipping cream 
1/2 teaspoon vanilla extract 
Whole almonds (optional) 

Torte: 

Preheat oven to 350. Line bottoms of two 9-inch round baking pans with
parchment paper. 

In a medium saucepan over low heat, melt butter. Add 1 1/2 cups sugar
and 2/3 cup cocoa. Stir until well blended. Remove from heat; cool to
room temperature. 

In a large mixer bowl, beat egg yolks until slightly thickened.
Gradually add cocoa mixture, beating until well blended. Stir in water
and vanilla. 

Stir together ground almonds and matzo cake meal; stir about half into
chocolate batter. 

In a small mixer bowl, beat egg whites until foamy; gradually add
remaining sugar, beating until stiff peaks form. Fold remaining almond
mixture into beaten whites. Gradually add egg white mixture to chocolate
batter, folding gently until well blended. 

Pour batter into prepared pans. Bake in preheated oven until wooden pick
inserted in center comes out clean, 30 to 35 minutes. Cool 10 minutes;
cake will settle slightly. Remove from pans to wire racks. Cool
completely. 

Place one layer on serving plate. Heat apricot preserves; strain,
reserving fruit for another use. Spread melted preserves over top of
layer. Top with remaining layer. 

Topping: In a medium bowl, stir together sugar and cocoa. Add whipping
cream and vanilla.  Beat until stiff. Spread over top and sides of
torte. If desired, garnish with whole almonds.

Refrigerate until serving time. Cover and refrigerate leftover torte. 

Source: Chocolate-Apricot Passover Torte
        RICHMOND TIMES DISPATCH/GATEWAY VIRGINIA

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