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Sweet Chocolate-Apricot Torte Recipe
|Water||1⁄4 Cup (4 tbs)|
|Sweet chocolate||1⁄4 Pound (Baker's German's)|
|Sugar||1⁄2 Cup (8 tbs)|
|Butter||1⁄4 Cup (4 tbs), at room temperature|
|Sifted flour||1⁄2 Cup (8 tbs)|
|Apricot||1 Cup (16 tbs)|
|Whipped cream||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 2895 Calories from Fat 1678
% Daily Value*
Total Fat 189 g291.3%
Saturated Fat 113.4 g567.1%
Trans Fat 0 g
Cholesterol 1562.9 mg
Sodium 425.4 mg17.7%
Total Carbohydrates 250 g83.5%
Dietary Fiber 11 g44.1%
Sugars 187.8 g
Protein 47 g93.5%
Vitamin A 113.8% Vitamin C 25.8%
Calcium 33.2% Iron 51.4%
*Based on a 2000 Calorie diet
Place over low heat and stir until chocolate is melted and mixture is smooth.
Beat egg yolks; gradually add sugar, 2 tablespoons at a time, beating until lemon colored and thick.
Add butter and beat until smooth.
Then add cooled chocolate mixture and beat until smooth and creamy.
Beat egg whites until stiff peaks form.
Gradually fold in flour; then fold into chocolate mixture.
Grease two 8-inch layer pans on bottoms, then line with paper and grease again.
Pour about 1/4 of batter (about 1 cup) into each pan. (Chill remaining batter while first 2 layers bake.) Bake in a slow oven (325Â°F.) for 15 minutes.
Cool 5 minutes and then turn out onto rack.
Remove paper carefully and continue to cool on rack.
Repeat with remaining batter.
Fill layers and frost top of cake with Apricot Whipped Cream