Chocolate Apricot Almond Torte

Categories: Dessert

Serves: 16 Servings

Ingredients:

-----------------------------------TORTE-----------------------------------
1 1/3 c Butter
1 1/2 c Plus
1/3 c Granulated sugar; divided
2/3 c Unsweetened cocoa
5 Eggs; separated
2 tb Water
1 ts Vanilla
1 c Ground blanched almonds
3 tb Matzo cake meal
1/2 c Apricot preserves

Instructions:
--------------------------CHOCOLATE CREAM FROSTING--------------------------
1/2 c Granulated sugar
1/4 c Unsweetened cocoa
1 c Whipping cream
1/2 ts Vanilla
Optional: whole almonds or
-halved strawberries for
-garnish

From: Karen Fink

Date: Wed, 10 May 1995 21:52:11 GMT
This is the richest chocolate fudge dessert we've ever tasted. It is a
passover recipe and you will need to locate matzo CAKE meal, but it's worth
it!

TO PREPARE TORTE: Preheat oven to 350 degrees. Line bottoms of two 9-inch
round baking pans [or one 9x13 casserole] with parchment paper; set aside.

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

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

In a small bowl, stir together ground almonds and matzo cake meal; stir
about half into chocolate batter.

In a small bowl, beat the egg whites until foamy; gradually add remaining
1/3 cup sugar, beating until stiff peaks form. Fold remaining almond
mixture into beaten whites. Gradaully add egg white mixture to chocolate
batter, folding gently until well-blended.

Pour batter into prepared pans. Bake 30 to 35 minutes or until wooden pick
inserted in center comes out clean. Cool 10 minutes; cake will settle
slightly. Transfer cake from pans to wire racks; cool completely. [If
using 9x13 pan, cut cake into two equal squares when cool.]

Place one cake layer on serving plate. heat preserves, strain. Spread
melted preserves over top of layer. Top with remaining layer.

CHOCOLATE CREAM FROSTING: In a medium bowl, stir together sugar and
unsweetened cocoa. Add whipping cream and vanilla; beat until stiff.
Spread over top and sides of torte.

Garnish if desired. Refrigerate until serving time. Cover and refrigerate
any leftover torte.

PER SERVING: (12 servings) (It's so rich, it serves 16 easily -KLF)
Calories: 570, Protein: 7 grams, Cholesterol: 170 mg. Carbohydrate: 55 gr,
Sodium: 240 gms

REC.FOOD.RECIPES ARCHIVES

/DESSERTS

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