Chocolateapricotpecantorte 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.

AMARETTO CHOCOLATE TART WITH APRICOT CREAM

Steps:

• Place an oven rack in the center of the oven and preheat to 350 degrees F. Liberally butter the tart pan.
• For the crust: Combine the all-purpose flour, almond flour, almonds, cocoa powder and sugar in a food processor. Process until the almonds are finely ground. Add the butter and pulse until the mixture forms a coarse meal. With the processor running, gradually add 2 tablespoons of iced water until the mixture forms a ball, adding extra water, as needed, if the mixture is too dry. Form the dough into a disc and wrap in plastic. Refrigerate for 20 minutes.
• Roll out the dough into a 10-inch circle on a lightly floured work surface. Place the dough in the tart pan and trim any excess dough from the top of the pan. If the dough cracks, press scraps of dough into the cracks to seal. Prick the dough all over, using a fork, and bake for 15 minutes. Let the crust cool for 15 minutes.
• For the filling: Place the chocolate and butter in a small bowl over a saucepan of barely simmering water. Stir occasionally until the chocolate has melted and the mixture is smooth. Beat the eggs, liqueur, sugar and vanilla in a medium bowl. Pour the melted chocolate into the egg mixture and whisk until smooth. Pour the filling into the prepared crust. Place the tart pan on a baking sheet and bake until the filing has set and begins to crack slightly on top, 22 to 25 minutes. Allow the tart to cool completely, about 1 hour.
• For the apricot cream: Beat the cream at high speed until stiff peaks form, using a hand mixer. Add the jam and vanilla. Beat until the jam is incorporated into the cream.
• Remove the tart from the pan and cut into thin wedges. Serve with a dollop of apricot cream.

APRICOT-CHOCOLATE PECAN PIE BITES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or foil.
• Place the phyllo cups on the baking sheet. Add about 1/4 teaspoon apricot preserves to each cup, followed by 1/4 teaspoon mini chocolate chips; set aside.
• Combine pecans, brown sugar, half-and-half, honey, and rum extract in a small mixing bowl. Stir well. Distribute the pecan mixture equally among the phyllo cups.
• Bake in the preheated oven until edges start to turn golden brown, about 10 minutes. Let cool for about 10 minutes before serving.