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Chocolate-Apricot Passover Torte















Trans-fat Free, Good source of fiber


1 ⅓ cups butter
1 ½ cups sugar
cup sugar
cup cocoa powder
5 large eggs
2 tablespoons water
1 teaspoon vanilla extract
1 cup almonds
blanched, ground
3 tablespoons matzo meal
for cake
½ cup apricot preserves (jam)
Chocolate cream frosting
½ cup sugar
¼ cup cocoa powder
1 cup heavy whipping cream
½ teaspoon vanilla extract
1 x almonds
whole, optional


Heat oven to 350℉ (180℃). Line bottoms of two 9-inch round baking pans with parchment or wax paper.

In medium saucepan over low heat, melt butter. Add 1½ 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 ⅓ 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 ½ cup sugar and ¼ cup cocoa powder. Add 1 cup (½ pt.) whipping cream and ½ teaspoon vanilla extract. Beat until stiff. About 2 cups frosting.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 122g (4.3 oz)
Amount per Serving
Calories 49164% of calories from fat
 % Daily Value *
Total Fat 35g 54%
Saturated Fat 19g 95%
Trans Fat 0g
Cholesterol 170mg 57%
Sodium 184mg 8%
Total Carbohydrate 15g 15%
Dietary Fiber 3g 12%
Sugars g
Protein 12g
Vitamin A 20% Vitamin C 0%
Calcium 6% Iron 9%
* based on a 2,000 calorie diet How is this calculated?


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