Recipe - Chocolate Apricot Almond Torte

TORTE
1 1/3 cup Butter
1 One half cup Plus
1/3 cup Granulated sugar; divided
2/3 cup Unsweetened cocoa
5 Eggs; separated
2 tablespoon Water
1 teaspoon Vanilla
1 cup Ground blanched almonds
3 tablespoon Matzo cake meal
One half cup Apricot preserves

CHOCOLATE CREAM FROSTING
One half cup Granulated sugar
One fourth cup Unsweetened cocoa
1 cup Whipping cream
One half teaspoon Vanilla
Optional: whole almonds or
halved strawberries for
garnish

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 9inch
round baking pans [or one 9x13 casserole] with parchment paper; set aside.

In a medium saucepan over low heat, melt butter. Add 1One half cups sugar and
cocoa; stir until wellblended. Remove from heat; cool to room
temperature.

In a large bowl, beat the egg yolks until slightly thickened. Gradually
add buttercocoa mixture, beating until wellblended. 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 wellblended.

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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/DESSERTS

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