- Cooking Time:
- Preparation Time:
- 1 cup unsalted butter
- 2 cups powdered sugar (divided)
- 2/3 cup egg yolks, well beaten
- 8 oz 62% semi-sweet baking chocolate, melted & cooled
- 2/3 cup finely ground bread crumbs (Don’t use Sourdough)
- 1 cup egg whites – Room Temperature
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 1/2 cup Apricot preserves (Press preserves through a sieve)
- 1 recipe of Chocolate Ganache
- Preheat oven to 350
- Grease only the bottom of a 9-inch springform pan; or cut a piece of parchment to fit the bottom and set aside
- Cream butter with vanilla extract; gradually add 1 cup powdered sugar, beating until fluffy.
- Add the pre-beaten egg yolks a little at a time, beating well after each addition.
- In a small bowl, blend the cooled chocolate and crumbs; set aside.
- Using a clean bowl and beater, beat egg whites & salt until frothy.
- Add the other cup of powdered sugar gradually.
- Beat until stiff glossy peaks are formed.
- Fold the Chocolate/Bread mixture into the yolk mixture
- Fold the meringue into the yolk mixture until just blended.
- Pour batter into pan.
- Cut through batter with a knife or spatula to break large air bubbles.
- Bake at 350 degrees for 55 to 60 minutes or until torte tests as done (the toothpick thing).
- Immediately invert pan on a cooling rack; cool COMPLETELY before removing.
- Cut cake horizontally into two even layers.
- Spread apricot preserves over top of bottom layer placing second cake layer on top.
- Set complete cake on a wire rack over a jelly roll pan,
- Brush any loose crumbs from torte and refrigerate while making ganache.
- While ganache is still warm, use and offset spatula to apply a thin crumb coat, place torte back in the refrigerator for about 10 minutes to set the crumb coat.
- The Ganache should be at the proper temp to pour.
- Pour chocolate ganache over the center of the cake, with your offset spatula, spread ganache to the edges, letting it run down the sides to form a smooth even coat.
- Let ganache come to room temp, then refrigerate.
Notes2/3 of a cup of Yolk and 1 cup of whites is about 8 eggs, give or take depending on whether you have large or extra large.
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