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Print this Recipe    Apricot Almond Torte

CHOCOLATE APRICOT ALMOND TORTE
SERVES 12-16

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 tablespoons water
1 tsp vanilla
1 cup ground blanched almonds
3 tablespoons matzo cake meal
1/2 cup apricot preserves

1/2 cup granulated sugar
1/4 cup unsweetened cocoa
1 cup whipping cream
1/2 tsp vanilla

whole almonds or halved strawberries for garnish, optional

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.

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.

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