Bittersweet Chocolate Torte - Apricot Filling
Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Cake | |||
| 6 | large |
eggs
|
|
| ¾ | cup |
sugar
minus 1 tb |
|
| 1 | teaspoon |
vanilla extract
|
|
| ½ | cup |
all-purpose flour
plus 1 tb. |
|
| ½ | cup |
cocoa powder
unsweetened, sifted |
|
| 1 | teaspoon |
allspice
ground |
|
| 1 | teaspoon |
cinnamon
ground |
|
| ¼ | teaspoon |
nutmeg
ground |
|
| Frosting and filling | |||
| 1 ½ | cups |
ricotta cheese
part-skim |
|
| ¼ | cup |
cocoa powder
unsweetened, plus 2 tb. |
|
| 2 | tablespoons |
instant coffee, espresso
|
*
|
| 3 | tablespoons |
sugar
granulated |
|
| 2 | teaspoons |
vanilla extract
|
|
| ⅛ | teaspoon |
salt
|
|
| ¾ | cup |
apricot preserves (jam)
|
*
|
| 1 | x |
strawberries
for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Cake | |||
| 6 | large |
eggs
|
|
| 177 | ml |
sugar
minus 1 tb |
|
| 5 | ml |
vanilla extract
|
|
| 118 | ml |
all-purpose flour
plus 1 tb. |
|
| 118 | ml |
cocoa powder
unsweetened, sifted |
|
| 5 | ml |
allspice
ground |
|
| 5 | ml |
cinnamon
ground |
|
| 1.3 | ml |
nutmeg
ground |
|
| Frosting and filling | |||
| 355 | ml |
ricotta cheese
part-skim |
|
| 59 | ml |
cocoa powder
unsweetened, plus 2 tb. |
|
| 3E+1 | ml |
instant coffee, espresso
|
*
|
| 45 | ml |
sugar
granulated |
|
| 1E+1 | ml |
vanilla extract
|
|
| 0.6 | ml |
salt
|
|
| 177 | ml |
apricot preserves (jam)
|
*
|
| 1 | x |
strawberries
for garnish |
*
|
Directions
In a large bowl, using an electric mixer set at high speed, beat the eggs, sugar, and vanilla until thick and tripled in volume, about 7 minutes.
- In a medium bowl, sift together the flour, cocoa powder, allspice, cinnamon, and nutmeg.
Using a large rubber spatula, quickly and gently fold the dry ingredients into the egg mixture, until smooth.
Divide the mixture between the two prepared pans.
Bake until a toothpick inserted in the center of the cake comes out clean, about 15 minutes.
Cool completely in the pans set on racks.
- Meanwhile, to make the frosting, in a food processor or blender, process the ricotta cheese, cocoa powder, espresso powder, sugar, vanilla, and salt, until smooth.
Cover and chill the frosting until ready to use.
- When the cake is cool, turn it out of the pans. With a long serrated knife, split each layer in half horizontally and spread the bottom half of each layer with half of the apricot all-fruit spread.
Carefully replace the top halves.
- Spread half of the frosting evenly over the top of one of the filled layers.
Stack the second filled layer on top of the first.
Swirl the remaining frosting evenly over the top of cake.
Garnish with whole strawberries, if desired.
To serve, cut the cake into 12 equal slices.
