Ingredients for Chocolate Apricot Passover Torte
- ½ cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- Cocoa
- 2 large eggs
- Water
- Vanilla Extract
- Blanched Almond
- Matzos
- 1 ½ cups apricot preserves
- Whipping Cream
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How to Make Chocolate Apricot Passover Torte
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in the melted chocolate and apricot juice.
- Pour batter into the prepared pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs.
- Let the cake cool in the pan for 10 minutes before running a knife around the edges to release it from the pan.
- Meanwhile, gently warm the apricot preserves in a small saucepan. Do not strain.
- Once the cake is completely cool, spread the apricot preserves evenly over the top.
- Decorate with fresh apricot slices and slivered almonds. Serve and enjoy!
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
178g
Fat
95g
Carbs
18g
