Subj : 1/9 Natl Apricot Day - 4
To   : All
From : Dave Drum
Date : Fri Jan 07 2022 23:39:40

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.
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... If everything seems to go right, check your zipper.

--- EzyBlueWave V3.00 01FB001F
 * Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

.