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Sweet Chocolate-Apricot Torte

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  Water 1⁄4 Cup (4 tbs)
  Sweet chocolate 1⁄4 Pound (Baker's German's)
  Egg yolks 6
  Sugar 1⁄2 Cup (8 tbs)
  Butter 1⁄4 Cup (4 tbs), at room temperature
  Egg whites 6
  Sifted flour 1⁄2 Cup (8 tbs)
  Apricot 1 Cup (16 tbs)
  Whipped cream 1 Cup (16 tbs)

Combine water and chocolate in a small saucepan.
Place over low heat and stir until chocolate is melted and mixture is smooth.
Beat egg yolks; gradually add sugar, 2 tablespoons at a time, beating until lemon colored and thick.
Add butter and beat until smooth.
Then add cooled chocolate mixture and beat until smooth and creamy.
Beat egg whites until stiff peaks form.
Gradually fold in flour; then fold into chocolate mixture.
Grease two 8-inch layer pans on bottoms, then line with paper and grease again.
Pour about 1/4 of batter (about 1 cup) into each pan. (Chill remaining batter while first 2 layers bake.) Bake in a slow oven (325°F.) for 15 minutes.
Cool 5 minutes and then turn out onto rack.
Remove paper carefully and continue to cool on rack.
Repeat with remaining batter.
Fill layers and frost top of cake with Apricot Whipped Cream

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