Chocolate Apricot Pecan Torte Recipe

Name: Chocolate Apricot Pecan Torte
Prep time: 60 min
Cook time: 120 min
Total time: 180 min
Yield: Serves 1 or more
Ingredients: 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

A decadent Chocolate Apricot Pecan Torte recipe, passed down through generations! This rich and luxurious dessert features layers of moist chocolate cake studded with crunchy pecans and sweet apricots, all enveloped in a luscious chocolate icing and a sophisticated apricot glaze. Inspired by a Bon Appetit classic, this torte is perfect for special occasions or simply indulging in a moment of pure bliss. Guaranteed to impress—it even earned a marriage proposal! Get ready to bake a legacy.

Prep Time 60 mins

Cook Time 120 mins

Calories 491.8 kcal

Protein 14g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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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How to Make 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.