Ingredients
1 1/3 cup butter
1 1/2 cup sugar, plus...
1/3 cup sugar, (divided use)
2/3 cup hershey's 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
1 chocolate cream frosting
1/2 cup sugar
1/4 cup hershey's cocoa.
1 cup whipping cream
1/2 tsp vanilla extract.
1 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 HERSHEY'S
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.
Servings: 12 servings
Chocolate-Apricot Passover Torte Recipe brought to you by Recipe Ideas
Categories: Chocolate; Dessert; Fruit
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During the time of the Romans a man called Apicius compiled a number of scripts which described recipes prepared by wealthy Romans. He tells us how the roman meals were divided into starters, entrees and afters, a style of dining still practiced today. Additionally, he tells us how the Roman cooks used a wide range of herbs and spices, including many that are still in use today such as thyme, mint and dill. Over the next few hundred years, the wealthy families of Wesstern Europe tried to lay on the most extravagent meals, and because of this the best cooks and their recipes were at a premium. Notwithstanding that, it was during the 1800s that cooking and recipe collections really came of age. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated their lives to assembling, verifying, and recording recipes for their fellow cooks to enjoy. The arrival of TV brought us celebrity chefs and the demand for the accompanying recipe books. Which pretty much brings us up to date and the invention of computers and the internet, permitting everyone to search through thousands of recipes just like those on our web site. |
We hope you enjoy this Chocolate Apricot Passover Torte recipe.
