Chocolate Apricot Almond Torte
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Dessert | 16 | Servings | |
INGREDIENTS
| 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 | T | Water |
| 1 | t | Vanilla |
| 1 | c | Ground blanched almonds |
| 3 | T | Matzo cake meal |
| 1/2 | c | Apricot preserves |
| 1/2 | c | Granulated sugar |
| 1/4 | c | Unsweetened cocoa |
| 1 | c | Whipping cream |
| 1/2 | t | Vanilla |
| Optional: whole almonds or | ||
| halved strawberries for | ||
| garnish |
INSTRUCTIONS
From: Karen Fink <fink@lclark.edu> 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.
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Nutrition (calculated from recipe ingredients)
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Calories: 387
Calories From Fat: 251
Total Fat: 28.7g
Cholesterol: 119.6mg
Sodium: 58.4mg
Potassium: 301.6mg
Carbohydrates: 30.7g
Fiber: 3.6g
Sugar: 22.6g
Protein: 6.8g