Ingredients for Chocolate Apricot Torte
- Eggs
- 1 ½ cups (300g) granulated sugar
- All Purpose Flour
- 6 large egg yolks
- 1 teaspoon vanilla extract
- Instant Coffee
- Semisweet Chocolate
- 1 cup (2 sticks) unsalted butter
- Apricot Halves
- Apricot Preserves
- Chocolate Curls
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How to Make Chocolate Apricot Torte
- Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a large mixing bowl, beat 6 large egg yolks with ½ cup (100g) granulated sugar until pale and thickened.
- In a separate bowl, beat 6 large egg whites until foamy. Gradually add the remaining 1 cup (200g) granulated sugar, beating until stiff, glossy peaks form.
- Gently fold the egg whites into the yolk mixture until just combined.
- Gradually fold in 1 ½ cups (180g) all-purpose flour until just combined. Be careful not to overmix.
- Divide the batter evenly among the prepared cake pans.
- Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 5 minutes before inverting them onto wire racks to cool completely.
- **Prepare the Buttercream:** In a medium saucepan, whisk together ½ cup (100g) granulated sugar, 2 large eggs, 2 large egg yolks, 1 teaspoon vanilla extract, and 2 tablespoons strong brewed coffee.
- Add 4 ounces (115g) finely chopped semi-sweet chocolate.
- Cook over low heat, stirring constantly, until the mixture thickens and the chocolate is melted and smooth. Remove from heat and let cool completely.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter until light and fluffy.
- Gradually add the cooled chocolate mixture to the butter, beating until smooth and creamy.
- **Prepare the Apricot Filling:** Finely chop 1 cup (150g) dried apricots. Place in a bowl and stir in ¼ cup (60ml) apricot preserves.
- Once the cakes are completely cool, carefully slice each cake horizontally into two layers.
- Place one cake layer on a serving plate. Spread with about 2/3 cup of the buttercream.
- Top with another cake layer and 2/3 cup of the apricot filling.
- Repeat layers twice, ending with a cake layer and a final layer of buttercream.
- Cover and refrigerate for at least 3 hours before serving.
- Garnish with chocolate curls before serving (optional).
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
111g
Fat
63g
Carbs
14g
