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Home > Recipes > Chocolate-Apricot Passover Torte

Chocolate-Apricot Passover Torte Recipe

Chocolate-Apricot Passover Torte
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Nutrition Information

Serving Size:
Servings per Recipe:

  Amount Per Serving %DV *
Calories 570 -
Calories from Fat 0 -
Total Fat 36g 0% DV
Saturated Fat 0g 0% DV
Trans Fat 0g -
Cholesterol 0mg 0% DV
Sodium 0mg 0% DV
Total Carbohydrates 0g 0% DV
Dietary Fiber 0g 0% DV
Sugars 0g -
Protein 0g -
Vitamin A - 0% DV
Vitamin C - 0% DV
Calcium - 0% DV
Iron - 0% DV

*Percent Daily Values (% DV) are based on a 2,000 calorie diet.

Ingredients

  • 1/2 cup apricot preserves
  • CHOCOLATE CREAM FROSTING (recipe follows)
  • Whole almonds (optional)
  • 1 cup ground blanched almonds
  • 3 tablespoons matzo cake meal
  • 5 eggs, separated
  • 2 tablespoons water
  • 1 teaspoon vanilla extract
  • 2/3 cup HERSHEY'S Cocoa
  • 1-1/3 cups butter
  • 1-1/2 cups plus 1/3 cup sugar, divided

Directions

1. Heat oven to 350°F. Line bottoms of two 9-inch round baking pans with parchment or wax paper.

2. Melt butter in medium saucepan over low heat. Add 1-1/2 cups sugar and cocoa; stir until well blended. Remove from heat; cool to room temperature. Beat egg yolks in large bowl until slightly thickened. Gradually add cocoa mixture, beating until blended. Stir in water and vanilla. Stir together ground almonds and cake meal; stir about half of mixture into chocolate batter.

3. Beat egg whites in small bowl until foamy; gradually add remaining 1/3 cup sugar, beating until stiff peaks form. Fold remaining almond mixture into beaten whites. Gradually add egg white mixture to chocolate batter, folding gently until well blended. Pour batter into prepared pans.

4. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes (cake will settle slightly). Remove from pans to wire racks; peel off paper. Cool completely. Place 1 layer on serving plate. Heat apricot preserves; strain. Discard fruit. Spread melted preserves over top of layer. Top with remaining layer.

5. Prepare CHOCOLATE CREAM FROSTING; spread over top and sides of torte. Refrigerate until serving time. Garnish with whole almonds, if desired. Cover; refrigerate leftover torte. 12 servings.

CHOCOLATE CREAM FROSTING: Stir together 1/2 cup sugar and 1/4 cup HERSHEY'S Cocoa in medium bowl . Add 1 cup (1/2 pt.) whipping cream and 1/2 teaspoon vanilla extract. Beat until stiff. About 2 cups frosting.

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  • 5 stars

    3/21/2013

    This can be difficult to make, but I have made it several times and it is always a huge hit! Nobody can believe it's a Passover recipe.

  • 4 stars

    1/22/2010

    I can't wait to try this recipe for passover.

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