Chocolate apricot almond torte

Yield: 16 Servings

Measure Ingredient
1⅓ cup Butter
1½ cup Plus
⅓ cup Granulated sugar; divided
⅔ cup Unsweetened cocoa
5 Eggs; separated
2 tablespoons Water
1 teaspoon Vanilla
1 cup Ground blanched almonds
3 tablespoons Matzo cake meal
½ cup Apricot preserves
½ cup Granulated sugar
¼ cup Unsweetened cocoa
1 cup Whipping cream
½ teaspoon Vanilla
Optional: whole almonds or halved strawberries for garnish

TORTE

CHOCOLATE CREAM FROSTING

From: Karen Fink <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 1-½ 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 ⅓ 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

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