Recipe#3530

Title: Chocolate Torte

Newsgroups: rec.food.recipes 
 From: Karen Fink fink@lclark.edu 
 Subject: Chocolate Apricot Almond Torte 
 Message-ID: Pine.OSF.3.91.950505104143.12409A-100000@sun.lclark.edu 
 Organization: University of Chicago -- Academic Information Technologies 
 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!
SERVES 12-16
 TORTE:
 1-1/3   cups    butter
 1-1/2   cups    plus 1/3 cup granulated sugar, divided
 2/3     cup     unsweetened cocoa
 5       eggs    separated
 2       TBSP    water
 1       tsp     vanilla
 1       cup     ground blanched almonds 
 3       TBSP    matzo cake meal
 1/2     cup     apricot preserves
 CHOCOLATE CREAM FROSTING
 1/2     cup     granulated sugar
 1/4     cup     unsweetened cocoa
 1       cup     whipping cream
 1/2     tsp     vanilla
 OPTIONAL:  whole almonds or halved strawberries for garnish
 TO PREPARE TORTE:  Preheat oven to 350 degrees.  Line bottoms of two 
 9-inch round baking pans [or one 9x13 casserole] with parchment paper; 
 set aside.
 In a 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.
 In a large bowl, beat the egg yolks until slightly thickened.  Gradually 
 add butter-cocoa mixture, beating until well-blended.  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 well-blended.
 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