Ingredients:
- 8
egg yolks, room temperature
- 8
egg whites, room temperature
- 1
cup
butter, unsalted, room temperature
- 2
tablespoons corn starch
- 1 1/4
cup
sugar
- 8
ounces bittersweet chocolate
- 2
tablespoons unsweetened cocoa powder for dusting baking pans
- 1
jar Kozlowski Farms Apricot Jam
- 1
cup
fresh apricots, sliced
-
or 1-can (15 oz) apricots, well drained, sliced (or dried apricots)
- 8
ounces fresh or frozen raspberries
- 8
ounces fresh or frozen blueberries
- 8
ounces fresh or frozen blackberries
- 1/4
cup
fresh squeezed lemon juice
- 1/4
cup
toasted almonds, sliced
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Directions:
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Apricot Filling:
In a saucepan combine Kozlowski Farms Apricot Jam, lemon juice and half of fresh, canned or dried apricots. Cook over low heat until jam has melted, stirring occasionally. Set aside to cool.
Preheat oven to 350 degrees. Grease two 9-inch round cake pans. Line the bottom of the pans with parchment paper. Dust the insides of the pans with the cocoa powder; set aside.
Chocolate Torte
In a saucepan stir bittersweet chocolate over low heat until melted. Let cool.
In a large bowl beat softened butter with an electric mixer on high speed for 1 minute. Add sugar and corn starch; beat until combined. Beat in the melted chocolate. Add egg yolks one at a time, beating well after each addition. Set aside.
In another large bowl with clean beaters, beat egg whites until stiff peaks form. Gently fold egg whites into chocolate mixture until blended. Divide batter between pans. Bake for 30 to 35 minutes or until a toothpick inserted in center of cake comes out clean. Cool in pans on wire rack for 15 minutes. Remove cake from pans and cool completely. Center of cakes will sink slightly.
To assemble, place one cake layer on a plate, top side up, top with half of filling, half of the almonds and half of the apricots and berries. Top with remaining cake layer, filling, almonds, apricots and berries. Chill to store for up to 3 days.
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