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Bittersweet Chocolate Torte - Apricot Filling



Trans-fat Free, High Fiber


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
1 teaspoon cinnamon
¼ teaspoon nutmeg
Frosting and filling
1 ½ cups ricotta cheese
¼ cup cocoa powder
unsweetened, plus 2 tb.
2 tablespoons instant coffee, espresso
3 tablespoons sugar
2 teaspoons vanilla extract
teaspoon salt
¾ cup apricot preserves (jam)
1 x strawberries
for garnish


  1. Preheat the oven to 350℉ (180℃). Spray two 8-inch round cake pans with nonstick cooking spray.

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.

  1. 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.

  1. 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.

  1. 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.

  1. 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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 204g (7.2 oz)
Amount per Serving
Calories 47430% of calories from fat
 % Daily Value *
Total Fat 16g 25%
Saturated Fat 8g 38%
Trans Fat 0g
Cholesterol 341mg 114%
Sodium 222mg 9%
Total Carbohydrate 24g 24%
Dietary Fiber 6g 25%
Sugars g
Protein 39g
Vitamin A 12% Vitamin C 0%
Calcium 17% Iron 26%
* based on a 2,000 calorie diet How is this calculated?


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