Recipe: 00076 Title : Chocolate Apricot Almond Torte Author: Karen Fink Date : May 1995 _________________________________________________________________________ SERVES 12-16 TORTE: 1-1/3 cups butter 1-1/2 cups plus 1/3 cup granulated sugar, divided 2/3 cup unsweetened cocoa 5 eggs separated 2 TBSP water 1 tsp vanilla 1 cup ground blanched almonds 3 TBSP matzo cake meal 1/2 cup apricot preserves CHOCOLATE CREAM FROSTING 1/2 cup granulated sugar 1/4 cup unsweetened cocoa 1 cup whipping cream 1/2 tsp vanilla OPTIONAL: whole almonds or halved strawberries for garnish TO PREPARE TORTE: Preheat oven to 350 degrees. Line bottoms of two 9-inch round baking pans [or one 9x13 casserole] with parchment paper; set aside. In a medium saucepan over low heat, melt butter. Add 1-1/2 cups sugar and cocoa; stir until well-blended. Remove from heat; cool to room temperature. In a large bowl, beat the egg yolks until slightly thickened. Gradually add butter-cocoa mixture, beating until well-blended. Stir in the water and vanilla. In a small bowl, stir together ground almonds and matzo cake meal; stir about half into chocolate batter. In a small bowl, beat the egg whites until foamy; gradually add remaining 1/3 cup sugar, beating until stiff peaks form. Fold remaining almond mixture into beaten whites. Gradaully add egg white mixture to chocolate batter, folding gently until well-blended. Pour batter into prepared pans. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; cake will settle slightly. Transfer cake from pans to wire racks; cool completely. [If using 9x13 pan, cut cake into two equal squares when cool.] Place one cake layer on serving plate. heat preserves, strain. Spread melted preserves over top of layer. Top with remaining layer. CHOCOLATE CREAM FROSTING: In a medium bowl, stir together sugar and unsweetened cocoa. Add whipping cream and vanilla; beat until stiff. Spread over top and sides of torte. Garnish if desired. Refrigerate until serving time. Cover and refrigerate any leftover torte. PER SERVING: (12 servings) (It's so rich, it serves 16 easily -KLF) Calories: 570, Protein: 7 grams, Cholesterol: 170 mg. Carbohydrate: 55 gr, Sodium: 240 gms -=-=-=-=-=- _________________________________________________________________________