- 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.