Bittersweet Chocolate Torte with Apricot Filling
Bittersweet Chocolate Torte With Apricot Filling is an moderately easy dinner. Made with 6 large eggs, 3/4 c. minus 1 tbsp. granulated sugar, 1 tsp. vanilla, 1/2 c. plus 1 tbsp. sifted all-purpose flour and 1/2 c. unsweetened cocoa powder, this recipe delivers authentic, satisfying flavors. Great for entertaining guests or a cozy night in.
π Recipe adapted from RecipeNLG-Full
Preheat oven to 350Β°.
Spray two 8-inch round cake pans with nonstick cooking spray.
In a large mixer bowl, beat the eggs, sugar and vanilla until thick and tripled in volume, about 7 minutes. Sift flour, cocoa, allspice, cinnamon and nutmeg together.
Quickly and gently fold the dry ingredients into the egg mixture until smooth. Divide the mixture between the 2 prepared pans.
Bake until a toothpick in the center of the cake comes out clean, about 15 minutes. Cool completely in the pans. Set on racks.
π· Perfect Pairings
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