Chocolate and Apricot Hazelnut Torte
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 egg, 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.
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