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Chocolate-Apricot Passover Torte

Author: chefs-mate Cooking Method: Baking, Whipping Cuisine: Jewish Courses: Desserts

Difficulty: Advanced

Servings: 12 Calories: 1497.8

Dietary:

V Vegetarian

Description

This elegant Passover torte features moist, gluten-free chocolate cake layers made with matzo meal and almonds. A warm, strained apricot preserve filling bridges the layers, topped with a light, airy chocolate cream frosting. The result is a sophisticated, rich dessert perfect for Seder or spring celebrations.

Directions

Preheat oven to 350°F (175°C).
Line the bottoms of two 9-inch round cake pans with parchment paper; grease the parchment and sides of the pans.
In a medium saucepan over low heat, melt the butter.
Add the sugar and the cocoa to the melted butter; stir until smooth and well blended.
Remove the cocoa mixture from heat and let it cool to room temperature.
In a large bowl, beat the egg yolks until slightly thickened and pale.
Gradually add the cooled cocoa mixture to the egg yolks, beating continuously until well combined.
Stir in the water and the vanilla extract.
In a small bowl, combine the ground almonds and matzo cake meal.
Stir about half of the almond-meal mixture into the chocolate batter.
In a clean, dry bowl, beat the egg whites until foamy.
Gradually add the remaining sugar to the egg whites, beating until stiff peaks form.
Gently fold the remaining almond-meal mixture into the beaten egg whites.
Gradually fold the egg white mixture into the chocolate batter in two additions, folding gently until just combined.
Divide the batter evenly between the prepared pans.
Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean.
Let the cakes cool in the pans on wire racks for 10 minutes.
Remove cakes from pans; peel off the parchment paper and let cool completely on wire racks.
While cakes cool, place apricot preserves in a small saucepan over low heat; stir until melted.
Strain the melted preserves through a fine-mesh sieve to remove fruit pieces; reserve the liquid.
Place one cake layer on a serving plate.
Spread the strained apricot liquid evenly over the top of the first cake layer.
Top with the second cake layer, aligning edges.
To make frosting, in a medium bowl, whisk together the sugar and the cocoa.
Add the whipping cream and the vanilla extract to the cocoa mixture.
Beat the frosting mixture with an electric mixer until stiff peaks form.
Spread the chocolate cream frosting over the top and sides of the torte.
Garnish with whole almonds if desired.
Refrigerate the torte until ready to serve.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 1497.8kcal

% Daily Value *
Total Fat 100.6g155%
Saturated Fat 45.9g230%
Cholesterol 172.0mg58%
Sodium 524.5mg22%
Total Carbohydrate 158.8g53%
Dietary Fiber 21.5g86%
Sugars 116.2g
Protein 22.8g46%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Chocolate-Apricot Passover Torte