Chocolate Apricot Pecan Torte Recipes

CHOCOLATE APRICOT PECAN TORTE

Steps:

• For cake: Heat cognac in medium saucepan until just hot. Remove from heat and mix in apricots. Let soak 15 minutes. Strain apricots, reserving any soaking liquid for glaze.
• Preheat oven to 375 degrees. Butter an 8 1/2 inch springform pan with one tablespoon butter. Dust with 3 tablespoons breadcrumbs. Using electric mixer, cream butter until light and fluffy. Gradually beat in sugar. Beat in eggs one at a time (mixture may look curdled). Add chocolate and vanilla. Mix in 2/3 cup breadcrumbs. Combine pecans and flour and blend into batter. Fold in apricots. Spoon batter into prepared pan. Bake until tester, inserted into middle, comes out clean - about 50 minutes. Cool in pan on rack.
• Run knife around edge of cake. Invert onto platter. Slide sheets of waxed paper under edges of cake.
• For icing: Stir cocoa powder, sugar, whipping cream and butter in top of double boiler over simmering water until mixture is shiny and smooth, about 5 minutes. Cool icing for 5 minutes, stirring occasionally.
• Pour icing over cake , tilting cake to cover evenly. Using thin flat spatula, spread icing over top and sides of cake. Refrigerate until icing is firm.
• For glaze: Add enough cognac to soaking liquid reserved from apricots to measure 2 tablespoons. Combine with jam in heavy saucepan. Stir over medium-low heat until melted. Strain through fine sieve into small bowl. Cool until tepid, approximately 5 minutes.
• Pour glaze over top of cake. Using thin metal spatula, spread evenly -- do not let any drip down sides of cake. Arrange pecans around upper edge of cake, ends touching. Discard wax paper. Refrigerate cake until glaze is set. Cake can be prepared up to one day in advance.

APRICOT, WHITE CHOCOLATE AND PECAN SCONE

Steps:

• Preheat the oven to 400 degrees.
• In a large bowl, whisk together the pastry flour, bread flour, baking soda, baking powder and salt. Using a pastry cutter or 2 knives, cut the butter into the flour mixture until it is the size of peas. Stir in the cream until just combined. Fold in the pecans, apricots and white chocolate.
• Turn the dough out onto a lightly floured surface. Fold the dough over itself 3 to 4 times to create layers. Pat the dough into a 1-inch thick circle and cut into 12 wedges. Transfer the scones to a baking sheet, brush with cream and sprinkle with sugar.
• Bake until the scones are golden brown and feel firm to the touch, 20 to 25 minutes. Transfer the scones to a wire rack to cool completely.

CHOCOLATE APRICOT TART

Steps:

• For the crust: Combine the flour, almonds, sugar and salt in a food processor and blend until the nuts are finely ground. Add the butter and pulse until the mixture resembles a coarse meal. Pour in the vodka and 1 tablespoon water and pulse until the dough just comes together in a soft dough. Turn the dough out onto a piece of plastic wrap, press it into a disc and refrigerate until slightly firm, about 20 minutes.
• Turn the dough out into a 9-inch tart pan with a removable bottom. Top with a piece of plastic wrap and press the dough out evenly through the plastic wrap on the bottom and up the sides of the pan. Freeze until firm, about 30 minutes.
• Preheat the oven to 375 degrees F. Pierce the dough lightly with a fork, and then line the crust with parchment or foil and fill with pie weights, beans or rice. Bake until the crust sets, about 20 minutes. Remove the parchment and beans and then return to the oven until the crust turns a rich golden brown, about 15 minutes longer. Let cool.
• For the apricot and chocolate filling: Combine the apricots, brandy and 1/4 cup water in a microwave-safe bowl. Cover and microwave for 2 minutes, and then set aside to plump.
• 5. Put the chocolates in a medium bowl. Heat the half-and-half in a small saucepan over medium heat. Whisk together the eggs and sugar in a separate medium bowl, and then gradually whisk in the heated cream. Pour back into the pan and cook, stirring constantly with a heatproof spatula, over medium-low heat until thick, about 1 minute. Pour the mixture over the chocolate, let set for 5 minutes, and then whisk in the butter until very smooth.
• Blend the apricots and their liquid with the vanilla in a mini food processor until very smooth. Spread 3/4 cup of the mixture over the bottom of the crust. Top with the chocolate mixture. Cover loosely and refrigerate until set, about 3 hours or up to overnight.
• Meanwhile, whip the cream until it barely holds soft peaks. Whisk in the remaining apricot mixture to make a smooth thick cream. Cover and refrigerate until ready to use. To serve, pipe or spoon small dollops of the cream around the edge of the crust.

PECAN-APRICOT TORTE

Steps:

• Heat oven to 350 degrees. Butter and flour a 9-inch springform pan. Toast pecans for 5 to 6 minutes, or until they release their aroma. Cool completely, and grind to a fine powder. Place in a bowl; combine with flour, baking powder, cinnamon, and salt. Set aside.
• In the bowl of an electric mixer fitted with the whisk attachment, beat egg yolks with half the granulated sugar until mixture is thick and pale and holds a 1-second ribbon. Beat in vanilla, and set aside.
• In a clean bowl, whip egg whites until they just hold stiff peaks. Add remaining sugar; beat until stiff peaks form again.
• Stir 1 cup of the whites into yolk mixture. Place a quarter of remaining whites on top, and sprinkle with a quarter of the flour-nut mixture. Fold in quickly. Repeat until both flour and whites are used up. Turn batter into pan, and bake until a cake tester comes out clean, about 35 minutes. Cool in pan on a wire rack for 10 minutes, then unmold.
• When cake is completely cool, invert and split into two layers with a serrated knife. Warm preserves; spoon 1 1/2 cups onto bottom layer. Replace top layer. Strain remaining preserves, and brush onto sides. Decorate cake with confectioners' sugar. Note: To make a chunkier preserve filling, simmer 1/2 cup dried apricots cut in pieces in water until soft, and add to warm preserves.

CHOCOLATE APRICOT TORTE

Steps:

• Beat egg yolks and 1/2 cup sugar in a large mixing bowl until thickened.
• Beat egg whites in a small bowl until foamy; gradually add remaining sugar, beating until stiff peaks form.
• Fold into yolk mixture.
• Gradually fold in flour.
• Divide batter between 3 greased and floured 9-inch round cake pans.
• Bake at 350 for 15 minutes or until golden.
• Cool in pans for 5 minutes; remove to wire racks to cool.
• BUTTERCREAM:Whisk sugar,eggs, yolks, vanilla and coffee in a saucepan.
• Add chocolate; cook and stir over low heat until thickened (be careful not to let it boil).
• Cool completely.
• Cream butter in a medium bowl;gradually add chocolate mixture and set aside.
• Finely chop the apricots; drain and place in a bowl.
• Stir in preserves and set aside.
• Split each of the cakes into two horizontal layers.
• Place one on a serving plate.
• Spread with 2/3 cup buttercream.
• Top with another cake layer and 2/3 cup apricot filling.
• Repeat these layers twice.
• Cover and refrigerate at least 3 hours before serving.
• Garnish with choclate curls before serving if desired.

APRICOT TORTE

Steps:

• In a large bowl, beat egg yolks and 1/2 cup sugar until thickened. In a small bowl, beat egg whites until foamy. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Fold into yolk mixture. Gradually fold in flour. , Divide batter among three greased and floured 9-in. round baking pans. Bake at 350° for 15 minutes or until golden. Cool in pans for 5 minutes before removing to wire racks to cool. , For buttercream, in a small saucepan, whisk the sugar, eggs, yolks, vanilla and coffee. Add chocolate; cook and stir over low heat until thickened (do not boil). Cool completely. , In a small bowl, cream butter until light and fluffy. Gradually add chocolate mixture; set aside. Finely chop apricots; drain and place in a bowl. Stir in preserves; set aside. , Split each cake into two horizontal layers; place one on a serving plate. Spread with 2/3 cup buttercream. Top with a cake layer and 2/3 cup apricot filling. Repeat layers twice. Cover and refrigerate 3 hours before serving. Garnish with chocolate curls.