Chocolate-apricot Passover Torte Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
1 1/3 cup: Butter,
1 1/2 cup: Sugar, plus...
1/3 cup: Sugar, (divided use)
2/3 cup: HERSHEYS Cocoa,
5: Eggs, separated
2 tbsp: Water,
1 tsp: Vanilla extract,
1 cup: Ground blanched almonds,
3 tbsp: Matzo cake meal,
1/2 cup: Apricot preserves,
CHOCOLATE CREAM FROSTING,
1/2 cup: Sugar,
1/4 cup: HERSHEYS Cocoa.,
1 cup: Whipping cream,
1/2 tsp: Vanilla extract.,
Whole almonds, optional
Directions:
1. Heat oven to 350 F. Line bottoms of two 9-inch round baking pans
with parchment or wax paper.
2. In medium saucepan over low heat, melt butter. Add 1-1/2 cups
sugar and cocoa; stir until well blended. Remove from heat; cool to
room temperature.
3. In large bowl, beat egg yolks until slightly thickened. Gradually
add cocoa mixture, beating until blended. Stir in water and vanilla.
Stir together ground almonds and cake meal; stir about half of
mixture into chocolate batter. In small bowl, beat egg whites until
foamy; gradually add remaining 1/3 cup sugar, beating until stiff
peaks form. Fold remaining almond mixture into beaten whites.
Gradually add egg white mixture to chocolate batter, folding gently
until well blended. Pour batter into prepared pans.
4. Bake 30 to 35 minutes or until wooden pick inserted in center
comes out clean. Cool 10 minutes (cake will settle slightly). Remove
from pans to wire racks; peel off paper. Cool completely.
5. Place 1 layer on serving plate. Heat apricot preserves; strain.
Discard fruit. Spread melted preserves over top of layer. Top with
remaining layer.
6. Prepare CHOCOLATE CREAM FROSTING; spread over top and sides of
torte. Refrigerate until serving time. Garnish with whole almonds, if
desired. Cover; refrigerate leftover torte. 12 servings.
CHOCOLATE CREAM FROSTING
In medium bowl, stir together 1/2 cup sugar and 1/4 cup HERSHEYS
Cocoa. Add 1 cup (1/2 pt.) whipping cream and 1/2 teaspoon vanilla
extract. Beat until stiff. About 2 cups frosting.
Copyright 1995 Hershey Foods Corporation. Recipe may be reprinted
courtesy of the Hershey Kitchens. Meal-Master format courtesy of
Karen Mintzias.
Source from luhu.jp
with parchment or wax paper.
2. In medium saucepan over low heat, melt butter. Add 1-1/2 cups
sugar and cocoa; stir until well blended. Remove from heat; cool to
room temperature.
3. In large bowl, beat egg yolks until slightly thickened. Gradually
add cocoa mixture, beating until blended. Stir in water and vanilla.
Stir together ground almonds and cake meal; stir about half of
mixture into chocolate batter. In small bowl, beat egg whites until
foamy; gradually add remaining 1/3 cup sugar, beating until stiff
peaks form. Fold remaining almond mixture into beaten whites.
Gradually add egg white mixture to chocolate batter, folding gently
until well blended. Pour batter into prepared pans.
4. Bake 30 to 35 minutes or until wooden pick inserted in center
comes out clean. Cool 10 minutes (cake will settle slightly). Remove
from pans to wire racks; peel off paper. Cool completely.
5. Place 1 layer on serving plate. Heat apricot preserves; strain.
Discard fruit. Spread melted preserves over top of layer. Top with
remaining layer.
6. Prepare CHOCOLATE CREAM FROSTING; spread over top and sides of
torte. Refrigerate until serving time. Garnish with whole almonds, if
desired. Cover; refrigerate leftover torte. 12 servings.
CHOCOLATE CREAM FROSTING
In medium bowl, stir together 1/2 cup sugar and 1/4 cup HERSHEYS
Cocoa. Add 1 cup (1/2 pt.) whipping cream and 1/2 teaspoon vanilla
extract. Beat until stiff. About 2 cups frosting.
Copyright 1995 Hershey Foods Corporation. Recipe may be reprinted
courtesy of the Hershey Kitchens. Meal-Master format courtesy of
Karen Mintzias.
Source from luhu.jp