Chocolate Apricot Torte
- Ready In:
- 1hr 45mins
- Ingredients:
- 14
- Serves:
-
12
ingredients
- 6 eggs, separated
- 1⁄2 cup sugar, plus
- 5 tablespoons sugar, divided
- 1 cup all-purpose flour
-
CHOCOLATE BUTTERCREAM
- 1⁄4 cup sugar
- 3 eggs, plus
- 2 egg yolks
- 1 teaspoon vanilla
- 1 teaspoon instant coffee
- 2 ounces semisweet chocolate
- 1 cup butter, softened (no substitutes)
-
APRICOT FILLING
- 2 cans apricot halves, drained
- 1 cup apricot preserves
- chocolate curls (to garnish)
directions
- Beat egg yolks and 1/2 cup sugar in a large mixing bowl until thickened.
- Beat egg whites in a small bowl until foamy; gradually add remaining sugar, beating until stiff peaks form.
- Fold into yolk mixture.
- Gradually fold in flour.
- Divide batter between 3 greased and floured 9-inch round cake pans.
- Bake at 350 for 15 minutes or until golden.
- Cool in pans for 5 minutes; remove to wire racks to cool.
- BUTTERCREAM:Whisk sugar,eggs, yolks, vanilla and coffee in a saucepan.
- Add chocolate; cook and stir over low heat until thickened (be careful not to let it boil).
- Cool completely.
- Cream butter in a medium bowl;gradually add chocolate mixture and set aside.
- Finely chop the apricots; drain and place in a bowl.
- Stir in preserves and set aside.
- Split each of the cakes into two horizontal layers.
- Place one on a serving plate.
- Spread with 2/3 cup buttercream.
- Top with another cake layer and 2/3 cup apricot filling.
- Repeat these layers twice.
- Cover and refrigerate at least 3 hours before serving.
- Garnish with choclate curls before serving if desired.
RECIPE SUBMITTED BY
Carrie Ann
Canada