Chocolate Torte with Apricot Filling

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: NAFY67C

prodigy.com (DEBORAH EPSTEIN)

350. 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. Whent he 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 teh 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. --