---------- Recipe via Meal-Master (tm) v8.05
Title: Chocolate Torte with Apricot Filling
Categories: Cheesecakes, Chocolate
Yield: 1 servings
Cake:
6 lg Eggs
3/4 c Sugar/ minus 1 tbs
1 ts Vanilla extract
1/2 c Plus 1 tb sifted all-purpose
-flour
1/4 c Sifted unsweetened cocoa
1 ts Ground allspice
1 ts Ground cinnamon
1/4 ts Ground nutmeg
Frosting and filling:
1 1/2 c Part-skim ricotta cheese
1/4 c Plus 2 tbs unsweetened cocoa
2 tb Instant espresso powder
3 tb Sugar
2 ts Vanilla extract
1/8 ts Salt
3/4 c Apricot all-fruit spread
Garnish:
Strawberries
Recipe by:
[email protected] (DEBORAH EPSTEIN)
Heat oven to 350 F. For cake: Spray two 8 inch round cake
pans with nonstick cooking spray. In a large bowl, using
an electric mixer set at high speed, beat the eggs, sugar,
and vanilla until thick and tripled in volume, abuot 7
minutes.
In a medium bowl, sift together the flour, cocoa powder,
allspice, cinnamon, and nutmeg. Using a large spatula,
quickly and gently fold the dry ingredients into the egg
mixture until smooth. Divide the mixture between the two
prepared pans. Bake until a toothpick inserted in the
center comes out clean,a bout 15 minutes. Cool completely
in the pans set on racks.
For frosting:
In a food processor or blender, process the ricotta cheese,
cocoa powder, espresso powder, sugar, vanilla and salt
until smooth. Cover and chill the frosting until ready to
use.
When the cake is cool, turn it out of the pans. With a
long serrated knife split each layer in half horizontally
and spread the bottom of each layer wtih half of the
apricot all-fruit spread. Carefully replace the top halfs.
Spread half of the frosting evenly over the top of one of
the filled layers. Stack the second layer on top of the
first. Swirl the remaining frosting evenly over the top of
the cake. Garnish with whole strawberries, if desired.
My note: to cut the cake layers another way, try using
thread.
From Creative Chef II.JM.
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