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2/3 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.


  • 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.

Categories: Dessert 
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