Chocolate and Apricot Hazelnut Torte

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By: Andrew Chase

The marriage of hazelnuts and chocolate is one made in heaven, as this super-rich and elegant European-style torte demonstrates.

Ingredients

1/2 cup (125 mL) dried apricots; 1/4 cup (60 mL) (approx) dark rum; 1 tbsp (15 mL) icing sugar
Torte:: 3/4 cups (175 mL) unsalted butter, softened; 1 cup (250 mL) icing sugar; 6 oz (175 g) bittersweet chocolate, melted and cooled; 6 eggs, separated; 1-1/2 cups (375 mL) ground raw hazelnuts; 1/3 cup (75 mL) all-purpose flour; 1 tsp (5 mL) baking powder; Pinch cream of tartar; 1/4 cup (60 mL) apricot jam
Chocolate Glaze:: 5 oz (150 g) milk chocolate; 2 oz (60 g) bittersweet chocolate; 1/4 cup (60 mL) whipping cream; 3 tbsp (45 mL) unsalted butter; 2 tbsp (30 mL) corn syrup

Preparation

Cut apricots into thin strips. Soak in rum for at least 4 hours or overnight. Drain, reserving rum. Mix apricots with icing sugar; set aside.

Torte: Beat butter and sugar until light and creamy; beat in chocolate. Beat in egg yolks, one at a time. Add enough rum to reserved rum to make 2 tbsp/30 mL; beat into batter. Whisk together hazelnuts, flour and baking powder; mix into batter.

Beat egg whites and cream of tartar until stiff but not dry; fold into batter. Divide into two parchment paper–lined 9-inch/2.5 L cake pans; smooth tops. Bake in 325F/160C oven until tester inserted in centre comes out clean and dry, 25 to 30 minutes. Let cool on rack for 10 minutes; remove from pans, peel off paper. Let cool completely on rack.

Heat apricot jam and smooth over top of one layer; top with other layer and place on rack set over waxed paper.

Chocolate Glaze: In heatproof bowl set over saucepan of barely simmering water, melt together milk and bittersweet chocolate, cream, butter and corn syrup; stir until smooth. Pour over cake and smooth top and sides. Arrange reserved apricots around edge of top. Let cool.

Makes 12 to 16 servings.

Cooking Time: 30 Minutes

Waiting Time: 4 Hours

Serving(s): 12 to 16

Nutritional Information
Per each of 16 servings: about
Calories	366
Protein	6 g
Fat (total)	28 g
Sat. Fat	15 g
Carbohydrate	28 g
Fibre	4 g
Cholesterol	105 mg
Sodium	59 mg
Calcium	6 % RDI
Iron	12 % RDI
Vitamin A	16 % RDI
Vitamin C	2 % RDI
Folate	10 % RDI

Also in this menu:

Holiday cakes: new classics

Source

Homemakers Magazine: Dec./Jan. 2007

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