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Chocolate-Apricot Passover Torte

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“Found this on the Hershey's site and from what I understand their chocolate is kosher for Passover. Haven't tried this as yet but it looks good and is quite pretty, too! I did not include cooling times.Update: 4/23/2008 I finally made this and took a reviewer's advice about not straining the apricot preserves and used more apricot preserves and used 1/2 cup of apricot juice from the can (unsweetened) and reduced the sugar to 1 cup. Decorated the cake with apricots and almonds.”
1hr 10mins

Ingredients Nutrition

  • CAKE
  • 1 13 cups butter
  • 1 12 cups sugar
  • 13 cup sugar, divided
  • 23 cup hershey's cocoa
  • 5 eggs, separated
  • 2 tablespoons water
  • 1 teaspoon vanilla extract
  • 1 cup ground blanched almond
  • 3 tablespoons matzos (cake meal)
  • 12 cup apricot preserves
  • 12 cup sugar
  • 14 cup hershey's cocoa
  • 1 cup whipping cream
  • 12 teaspoon vanilla extract


  2. Heat oven to 350ºF.
  3. Line bottoms of two 9" round baking pans with parchment or wax paper.
  4. Melt butter in medium saucepan over low heat.
  5. Add 1-1/2 cups sugar and cocoa; stir until well blended.
  6. Remove from heat; cool to room temperature.
  7. Beat egg yolks in large bowl until slightly thickened.
  8. Gradually add cocoa mixture, beating until blended.
  9. Stir in water and vanilla.
  10. Stir together ground almonds and cake meal; stir about half of mixutre into chocolate batter.
  11. Beat egg whites in small bowl until foamy; gradually add remaining sugar, beating until stiff peaks form.
  12. Fold remaining almond mixture into beaten whites.
  13. Gradually add egg white mixture to chocolate batter, folding gently until well blended.
  14. Pour batter into prepared pans.
  15. Bake 30-35 minutes or until wooden pick inserted in center comes clean.
  16. Cool 10 minutes(cake will settle slightly).
  17. Remove from pans to wire racks; peel off paper.
  18. Cool completely.
  19. Place 1 layer on serving plate.
  20. Heat apricot preserves; strain.
  21. Discard fruit.
  22. Spread melted preserves over top layer.
  23. Top with remaining layer.
  25. Stir together 1/2 cup sugar and 1/4 cup Hershey's cocoa in medium bowl.
  26. Add whipping cream and vanilla extract.
  27. Beat until stiff.
  28. After you have prepared frosting; spread over top and sides of torte.
  29. Refrigerate until serving time.
  30. Garnish with whole almonds, if desired.
  31. Cover and refrigerate leftover torte.

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