Chocolate-Apricot Passover Torte

1. 1

   Heat oven to 350F (180C).

2. 2

   Line bottoms of two 9-inch round baking pans with parchment or wax paper.

3. 3

   In medium saucepan over low heat, melt butter.

4. 4

   Add 1 1/2 cups sugar and cocoa; stir until well blended.

5. 5

   Remove from heat; cool to room temperature.

6. 6

   In large bowl, beat egg yolks until slightly thickened.

7. 7

   Gradually add cocoa mixture, beating until blended.

8. 8

   Stir in water and vanilla.

9. 9

   Stir together ground almonds and cake meal; stir about half of mixture into chocolate batter.

10. 10

    In small bowl, beat egg whites until foamy; gradually add remaining 13 cup sugar, beating until stiff peaks form.

11. 11

    Fold remaining almond mixture into beaten whites.

12. 12

    Gradually add egg white mixture to chocolate batter, folding gently until well blended.

13. 13

    Pour batter into prepared pans.

14. 14

    Bake 30 to 35 minutes or until wooden pick inserted in center Cool 10 minutes (cake will settle slightly).

15. 15

    Remove from pans to wire racks; peel off paper.

16. 16

    Cool completely.

17. 17

    Place 1 layer on serving plate.

18. 18

    Heat apricot preserves; strain.

19. 19

    Discard fruit.

20. 20

    Spread melted preserves over top of layer.

21. 21

    Top with remaining layer.

* Per serving · 4 servings · Values may vary.

No additional tips available.