|Recipe Name:||Chocolate Apricot Almond Torte||Submitted by:||Administrator|
|Number of Servings:||16|
1 1/3 Cup(s) Butter
1 1/2 Cup(s) plus
1/3 Cup(s) Granulated sugar, divided
2/3 Cup(s) Unsweetened cocoa
5 EGGS, SEPARATED
2 Tablespoon(s) Water
1 Teaspoon(s) Vanilla
1 Cup(s) Ground blanched almonds
3 Tablespoon(s) Matzo cake meal
1/2 Cup(s) Apricot preserves
1/2 Cup(s) Granulated Sugar
1 Cup(s) Whipping cream
Optional: whole almonds or
halved strawberries for
From: Karen Fink <firstname.lastname@example.org> 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 From rec.food.cooking archives.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
Nutrition (calculated from recipe ingredients)
Calories From Fat: 251
Total Fat: 28.7g