Zutaten für Chocolate Apricot Pecan Torte
- 2 tablespoons cognac
- Dried Apricots
- 1 cup (2 sticks) unsalted butter
- Dry Breadcrumbs
- Unsalted Butter
- 1 ¾ cups granulated sugar
- 4 large eggs
- Semisweet Chocolate
- 1 teaspoon vanilla extract
- 1 cup pecan halves
- All Purpose Flour
- Unsweetened Cocoa Powder
- Cream
- Apricot Jam
- Pecan Halves
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Zubereitung von Chocolate Apricot Pecan Torte
- **Prepare the Apricots:** Heat 2 tablespoons cognac in a medium saucepan until just hot. Remove from heat and stir in 1 cup dried apricots. Let soak for 15 minutes. Strain apricots, reserving the soaking liquid for the glaze.
- **Preheat & Prep Pan:** Preheat oven to 375°F (190°C). Butter an 8 1/2-inch springform pan with 1 tablespoon butter and dust with 3 tablespoons breadcrumbs.
- **Make the Cake Batter:** Using an electric mixer, cream together 1 cup (2 sticks) unsalted butter until light and fluffy. Gradually beat in 1 ¾ cups granulated sugar. Beat in 4 large eggs one at a time. Add 1 teaspoon vanilla extract and 6 ounces unsweetened chocolate, melted and cooled.
- **Combine Dry Ingredients:** In a separate bowl, combine ⅔ cup breadcrumbs, 1 cup pecan halves, and 1 cup all-purpose flour. Gradually add to the wet ingredients, mixing until just combined.
- **Fold in Apricots:** Gently fold in the soaked and strained apricots.
- **Bake the Cake:** Spoon the batter into the prepared pan. Bake for 50-60 minutes, or until a tester inserted into the center comes out clean.
- **Cool the Cake:** Let the cake cool in the pan on a wire rack. Run a knife around the edge of the cake and invert it onto a platter. Slide sheets of waxed paper under the edges of the cake.
- **Make the Chocolate Icing:** In the top of a double boiler over simmering water, combine ½ cup unsweetened cocoa powder, ½ cup granulated sugar, 1 cup heavy whipping cream, and 4 tablespoons (½ stick) unsalted butter. Stir until shiny and smooth (about 5 minutes).
- **Cool and Ice:** Cool the icing for 5 minutes, stirring occasionally. Pour the icing over the cake, tilting to cover evenly. Use a thin spatula to spread the icing over the top and sides.
- **Refrigerate:** Refrigerate until the icing is firm.
- **Make the Apricot Glaze:** Add enough cognac to the reserved apricot soaking liquid to measure 2 tablespoons total. Combine with ¼ cup apricot jam in a heavy saucepan. Stir over medium-low heat until melted. Strain through a fine sieve into a small bowl.
- **Glaze the Cake:** Cool the glaze until tepid (about 5 minutes). Pour over the top of the cake and spread evenly with a thin metal spatula. Do not let any glaze drip down the sides.
- **Decorate & Chill:** Arrange pecan halves around the upper edge of the cake, ends touching. Discard the wax paper. Refrigerate until the glaze is set.
- **Serve:** The cake can be prepared up to one day in advance.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
134g
Fat
80g
Carbs
16g
