• 1/9 Natl Apricot Day - 4

    From Dave Drum@1:229/452 to All on Fri Jan 7 23:37:34 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Chocolate-Apricot Passover Torte
    Categories: Desserts, Fruits, Chocolate, Cakes, Nuts
    Yield: 12 Servings

    1 1/2 c Butter
    1 1/2 c + 1/3 cup sugar
    2/3 c Cocoa
    5 lg Eggs; separated
    2 tb Water
    1 ts Vanilla extract
    1 c Almonds; blanched, ground
    3 tb Matzo cake meal
    1/2 c Apricot preserves
    Chocolate Cream Frosting
    Whole almonds (opt)

    MMMMM------------------CHOCOLATE CREAM FROSTING-----------------------
    1/2 c Sugar
    1/4 c Cocoa
    1 c Whipping cream
    1/2 ts Vanilla extract

    Set the oven @ 350ºF/175ºC. Line the bottoms of two 9"
    round baking pans with parchment paper.

    In a medium saucepan over low heat, melt the butter.
    Add the 1 1/2 cups of sugar, and the 2/3 cup of cocoa.
    Stir until well blended. Remove from the heat and let
    cool to room temperature.

    In a large mixing bowl, using an electric mixer, beat
    the egg yolks until slightly thicken. Gradually add
    the cocoa mixture, beating until well blended. Stir in
    the water and vanilla extract.

    In a bowl, stir together the ground almonds and matzo
    cake meal. Into the chocolate batter, stir about of
    the almond mixture.

    In a small mixing bowl, using an electric mixer, beat
    the egg whites until foamy. Gradually add remaining 1/3
    cup of sugar, beating until stiff peaks form. Fold the
    remaining half of ground almond mixture into the beaten
    whites.

    Gradually add the egg white mixture to the chocolate
    mixture, folding gently until well blended. Pour the
    batter into the prepared pans.

    Bake for 30 to 35 minutes or 'til a wooden pick inserted
    into the center comes out clean.

    Allow to cool for 10 minutes. Cake will settle slightly.
    Remove the cake from the pans to wire racks. Allow the
    cake to cool completely.

    Place 1 layer on a serving plate.

    In a small pan, heat the apricot preserves. Strain.
    Reserve the fruit for another use. Spread the melted
    preserves over the first layer.

    Top with the remaining layer.

    Prepare the Chocolate Cream Frosting. Spread over the
    top and sides of the torte. Garnish with whole almonds,
    if desired. Refrigerate until serving time. Cover and
    refrigerate any leftover torte.

    Make 12 servings.

    TO MAKE THE CHOCOLATE CREAM FROSTING: In a medium bowl,
    stir together the sugar and cocoa. Add to the mixture
    the whipping cream and vanilla extract.

    Using an electric mixer, beat 'til the mixture is stiff.

    Makes about 2 cups of frosting.

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