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Category: Tortes
Prep Time: Cook Time: Total Time:
Cake
3 cups flour
2 cups sugar
3/4 cup cocoa powder unsweetened
2 tbsp baking soda
1/2 tsp salt
1 cup water
1 cup coffee cooled
2/3 cup vegetable oil
1 tsp vanilla extract
Filling and Frosting
1/2 cup butter, cut up
6 oz chocolate semi-sweet, cut up
1 tbsp corn syrup, light
1 cup apricot preserves
2/3 cup almond paste
Grease and lightly flour two 9 inch round baking pans, set aside. In a large mixing bowl, stir together flour, sugar, cocoa powder, baking soda, and salt. Add water, coffee, oil, and vanilla. Beat just until
combined. Pour batter into prepared pans. Bake at 350 for 35 minutes or until done. Cool in pans on wire racks for 10 minutes. Remove from pans; cool completely on racks.
Prepare frosting (glaze) by combining the butter in a saucepan with the semisweet chocolate and corn syrup. Stir over low heat until melted. Remove from heat. Let stand until glaze begins to thicken.
Cut cake layers in half horizontally. Place 1 layer on a platter and spread with 1/3 of the apricot preserves. Repeat 2 more times. Top with the fourth cake layer. Place almond paste between 2 sheets of waxed paper; roll until thin (about a 9 inch diameter). Remove top sheet of paper. Place almond past atop cake, paper side up; remove paper.
Trim almond paste even with cake edge. Spread top and sides of cake with chocolate glaze (if glaze becomes too firm, stir in a few drops of hot water). If desired, garnish with chocolate curls (not included in ingredients list).
Note: Some apricot preserves have large chunks of apricots. Cut these chunks into smaller pieces before using in this recipe.
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APRICOT-ALMOND CHOCOLATE TORTE
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Category: Tortes
Prep Time: Cook Time: Total Time:
Cake
3 cups flour
2 cups sugar
3/4 cup cocoa powder unsweetened
2 tbsp baking soda
1/2 tsp salt
1 cup water
1 cup coffee cooled
2/3 cup vegetable oil
1 tsp vanilla extract
Filling and Frosting
1/2 cup butter, cut up
6 oz chocolate semi-sweet, cut up
1 tbsp corn syrup, light
1 cup apricot preserves
2/3 cup almond paste
Grease and lightly flour two 9 inch round baking pans, set aside. In a large mixing bowl, stir together flour, sugar, cocoa powder, baking soda, and salt. Add water, coffee, oil, and vanilla. Beat just until
combined. Pour batter into prepared pans. Bake at 350 for 35 minutes or until done. Cool in pans on wire racks for 10 minutes. Remove from pans; cool completely on racks.
Prepare frosting (glaze) by combining the butter in a saucepan with the semisweet chocolate and corn syrup. Stir over low heat until melted. Remove from heat. Let stand until glaze begins to thicken.
Cut cake layers in half horizontally. Place 1 layer on a platter and spread with 1/3 of the apricot preserves. Repeat 2 more times. Top with the fourth cake layer. Place almond paste between 2 sheets of waxed paper; roll until thin (about a 9 inch diameter). Remove top sheet of paper. Place almond past atop cake, paper side up; remove paper.
Trim almond paste even with cake edge. Spread top and sides of cake with chocolate glaze (if glaze becomes too firm, stir in a few drops of hot water). If desired, garnish with chocolate curls (not included in ingredients list).
Note: Some apricot preserves have large chunks of apricots. Cut these chunks into smaller pieces before using in this recipe.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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