Chocolate Apricot Torte

Recipe by Carrie Ann
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 45mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Beat egg yolks and 1/2 cup sugar in a large mixing bowl until thickened.
  • Beat egg whites in a small bowl until foamy; gradually add remaining sugar, beating until stiff peaks form.
  • Fold into yolk mixture.
  • Gradually fold in flour.
  • Divide batter between 3 greased and floured 9-inch round cake pans.
  • Bake at 350 for 15 minutes or until golden.
  • Cool in pans for 5 minutes; remove to wire racks to cool.
  • BUTTERCREAM:Whisk sugar,eggs, yolks, vanilla and coffee in a saucepan.
  • Add chocolate; cook and stir over low heat until thickened (be careful not to let it boil).
  • Cool completely.
  • Cream butter in a medium bowl;gradually add chocolate mixture and set aside.
  • Finely chop the apricots; drain and place in a bowl.
  • Stir in preserves and set aside.
  • Split each of the cakes into two horizontal layers.
  • Place one on a serving plate.
  • Spread with 2/3 cup buttercream.
  • Top with another cake layer and 2/3 cup apricot filling.
  • Repeat these layers twice.
  • Cover and refrigerate at least 3 hours before serving.
  • Garnish with choclate curls before serving if desired.
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