MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chocolate-Apricot Passover Torte
Categories: Desserts, Fruits, Chocolate, Cakes, Nuts
Yield: 12 Servings

1 1/2 c Butter
1 1/2 c + 1/3 cup sugar
2/3 c Cocoa
5 lg Eggs; separated
2 tb Water
1 ts Vanilla extract
1 c Almonds; blanched, ground
3 tb Matzo cake meal
1/2 c Apricot preserves
Chocolate Cream Frosting
Whole almonds (opt)

MMMMM------------------CHOCOLATE CREAM FROSTING-----------------------
1/2 c Sugar
1/4 c Cocoa
1 c Whipping cream
1/2 ts Vanilla extract

Set the oven @ 350ºF/175ºC. Line the bottoms of two 9"
round baking pans with parchment paper.

In a medium saucepan over low heat, melt the butter.
Add the 1 1/2 cups of sugar, and the 2/3 cup of cocoa.
Stir until well blended. Remove from the heat and let
cool to room temperature.

In a large mixing bowl, using an electric mixer, beat
the egg yolks until slightly thicken. Gradually add
the cocoa mixture, beating until well blended. Stir in
the water and vanilla extract.

In a bowl, stir together the ground almonds and matzo
cake meal. Into the chocolate batter, stir about of
the almond mixture.

In a small mixing bowl, using an electric mixer, beat
the egg whites until foamy. Gradually add remaining 1/3
cup of sugar, beating until stiff peaks form. Fold the
remaining half of ground almond mixture into the beaten
whites.

Gradually add the egg white mixture to the chocolate
mixture, folding gently until well blended. Pour the
batter into the prepared pans.

Bake for 30 to 35 minutes or 'til a wooden pick inserted
into the center comes out clean.

Allow to cool for 10 minutes. Cake will settle slightly.
Remove the cake from the pans to wire racks. Allow the
cake to cool completely.

Place 1 layer on a serving plate.

In a small pan, heat the apricot preserves. Strain.
Reserve the fruit for another use. Spread the melted
preserves over the first layer.

Top with the remaining layer.

Prepare the Chocolate Cream Frosting. Spread over the
top and sides of the torte. Garnish with whole almonds,
if desired. Refrigerate until serving time. Cover and
refrigerate any leftover torte.

Make 12 servings.

TO MAKE THE CHOCOLATE CREAM FROSTING: In a medium bowl,
stir together the sugar and cocoa. Add to the mixture
the whipping cream and vanilla extract.

Using an electric mixer, beat 'til the mixture is stiff.

Makes about 2 cups of frosting.

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