Chocolate Apricot Passover Torte Recipes

CHOCOLATE APRICOT TORTE

Steps:

• Beat egg yolks and 1/2 cup sugar in a large mixing bowl until thickened.
• Beat egg whites in a small bowl until foamy; gradually add remaining sugar, beating until stiff peaks form.
• Fold into yolk mixture.
• Gradually fold in flour.
• Divide batter between 3 greased and floured 9-inch round cake pans.
• Bake at 350 for 15 minutes or until golden.
• Cool in pans for 5 minutes; remove to wire racks to cool.
• BUTTERCREAM:Whisk sugar,eggs, yolks, vanilla and coffee in a saucepan.
• Add chocolate; cook and stir over low heat until thickened (be careful not to let it boil).
• Cool completely.
• Cream butter in a medium bowl;gradually add chocolate mixture and set aside.
• Finely chop the apricots; drain and place in a bowl.
• Stir in preserves and set aside.
• Split each of the cakes into two horizontal layers.
• Place one on a serving plate.
• Spread with 2/3 cup buttercream.
• Top with another cake layer and 2/3 cup apricot filling.
• Repeat these layers twice.
• Cover and refrigerate at least 3 hours before serving.
• Garnish with choclate curls before serving if desired.

PASSOVER CHOCOLATE TORTE

Steps:

• Preheat the oven to 350 degrees F.
• Line the bottom and sides of a 9 inch springform pan with foil.
• Grease the foil.
• Melt the margarine and chocolate over low heat or in the microwave.
• Stir until smooth and let cool.
• In a medium-size mixing bowl, beat the egg whites until stiff, about about 2 minutes.
• In a separate bowl, beat together the yolks and sugar until thick and pale, about 1 minute.
• Blend in the chocolate mixture and stir in the almonds.
• Fold in the beaten whites, 1/3 at a time, into the chocolate until no streaks of white remain.
• Scrape into prepared pan.
• Place an 8 inch baking pan with 1 inch of water in it on the bottom rack of the oven (to make the torte more moist).
• Bake the torte on center rack at 350 degrees F for 45 to 50 minutes, or until sides begin to pull away from pan and top is set in center.
• Cover the torte loosely with foil for the last 20 minutes of baking.
• Note: Don't worry if the cake cracks because the top will be on the bottom later.
• Cool on wire rack for 10 minutes and then carefully remove sides of pan.
• Invert onto a serving plate and cool completely.
• You can top with whipping cream or dust with confectioner's sugar if you want.