Chocolate-Apricot Passover Torte

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Time to Prepare this Recipe 120 minutes Prep: 60 minutes Cook: 40 minutes
Calories Per Serving and Nutrition Information 491 calories per serving view nutrition facts
# of servings this recipe makes 12 servings suggest servings
Recipe Photos Be the first to add a photo of this recipe!

Ingredients

1 1/3 cups butter
1 1/2 cups sugar
1/3 cup sugar
2/3 cup cocoa powder
5 large eggs separated
2 tablespoons water
1 teaspoon vanilla extract
1 cup almonds blanched, ground
3 tablespoons matzo meal for cake
1/2 cup apricot preserves
Chocolate cream frosting
1/2 cup sugar
1/4 cup cocoa powder
1 cup heavy whipping cream
1/2 teaspoon vanilla extract
1 x almonds whole, optional

Directions

Heat oven to 350 F. Line bottoms of two 9-inch round baking pans with parchment or wax paper.

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.

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.

Bake 30 to 35 minutes or until wooden pick inserted in center Cool 10 minutes (cake will settle slightly).

Remove from pans to wire racks; peel off paper.

Cool completely.

Place 1 layer on serving plate. Heat apricot preserves; strain.

Discard fruit. Spread melted preserves over top of layer.

Top with remaining layer.

Prepare Chocolate Cream Frosting; spread over top.

Refrigerate until serving time.

Garnish with whole almonds, if desired.

Cover; refrigerate leftover torte.

Chocolate Cream Frosting: In medium bowl, stir together 1/2 cup sugar and 1/4 cup cocoa powder.

Add 1 cup (1/2 pt.) whipping cream and 1/2 teaspoon vanilla extract.

Beat until stiff.

About 2 cups frosting.

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Nutrition Facts

Serving Size 122g
Amount per Serving
Calories 491 64% of calories from fat
% Daily Value*
Total Fat 35.0g54%
 Saturated Fat 19.0g95%
 Trans Fat 0.0g
Cholesterol 170mg57%
Sodium 184mg8%
Total Carbohydrate 45.0g15%
 Dietary Fiber 3.0g12%
 Sugars 40.0g
Protein 6.0g12%
Vitamin A 20%  Vitamin C 0%
Calcium 6%  Iron 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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****

Paella a la Valenciana

I made this recipie twice during the holidays: once on Christmas Eve sans the dry wine and again on the day after Christmas with the dry wine. On each occasion my family, guests, and I were awed by this recipie's rich and flavorful taste! This was truly a hearty meal. My variations included the use of turkey sauage instead of chorizo and salt pork. Also, as special treat, I included in the Paella a pound of large sea scallops and employed as a side dish, a can of Goya Black Beans with chooped onions and green peppers. I have tried various Paella recipies in the past;however, this one was by far the best. The directions are very clear. I was a bit dissapointed in the short grain rice but this could be attributed to the fact that I am simply a "long grain rice person", if you will. I will make this again soon and I highly recommend that you do the same!

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