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Print this Recipe    Apricot Torte

CHOCOLATE TORTE WITH APRICOT FILLING

6 egg whites
3/4 cup plus 1 tablespoon sugar
1 teaspoon vanilla extract
1/2 cup plus 1 tablespoon flour
1/2 cup unsweetened cocoa powder
1 Teaspoon ground allspice
1 Teaspoon ground cinnamon
1/4 Teaspoon ground nutmeg
2 Teaspoons unflavored gelatin
1 Teaspoon vanilla extract
1 ounce hazelnuts chopped

1 1/2 cups fat free ricotta cheese
1/4 cup plus 2 Tablespoons unsweetened cocoa powder
2 Tablespoons instant espresso powder
3 Tablespoons sugar
2 Teaspoons vanilla extract
3/4 cup apricot all fruit spread
strawberries for garnish

Preheat oven to 350 degrees. Spray two 8 inch round cake pans, with
non stick cooking spray.

In a large bowl, using an electric mixer, beat egg whites,sugar,
vanilla until thick and tripled in volume, about 7 minutes. In
medium Bowl, sift flour, cocoa, allspice, cinnamon and nutmeg.
Gently fold the dry ingredients into the egg mixture, until smooth.
Divide the mixture between the two cake pans. Bake about 15 minutes.

Meanwhile make the frosting. In a food processor or blender,
process the ricotta cheese, cocoa espresso powder, sugar, vanilla,
until smooth. Cover and chill until ready to use.

When the cake is cooled, split each layer in half. Spread the
bottom half on each layer with some of the apricot Spread. Carefully
replace the top halves. Spread some of the Apricot spread over the
bottom half of cake. Add the second layer and spread over the entire
cake. Garnish with Strawberries.

Serves 12

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