Chocolate Apricot Pecan Torte
Indulge in the decadent elegance of this Chocolate Apricot Pecan Torte, a show-stopping dessert perfect for special occasions or anytime you crave a sweet treat with a twist. Rich cocoa and nutty ground pecans create the torte’s moist, tender crumb, while bursts of chopped dried apricots add a delightful fruity contrast to every bite. Topped with a glossy dark chocolate ganache and adorned with pecan halves, this dessert is as stunning as it is delicious. The combination of simple pantry staples and luxurious ingredients like heavy cream and dark chocolate makes this recipe approachable yet gourmet. Serve it at room temperature for an irresistibly fudgy texture that’s sure to impress your guests. Whether for a holiday feast or an elegant dinner party, this torte is guaranteed to be the star of the dessert table.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Unsalted butter
- 1.5 cups Granulated sugar
- 5 Large eggs
- 2 teaspoons Vanilla extract
- 1 cup All-purpose flour
- 1 cup Ground pecans
- 0.5 cup Cocoa powder
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 1 cup Dried apricots, chopped
- 8 ounces Dark chocolate, chopped
- 1 cup Heavy cream
- 0.5 cup Pecan halves (for garnish)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9-inch springform pan and line the bottom with parchment paper.
In a stand mixer or large bowl, cream the butter and sugar together until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Stir in the ground pecans.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Gently fold in the chopped dried apricots, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Remove the torte from the oven and let it cool in the pan for 10 minutes. Then remove from the pan and transfer it to a wire rack to cool completely.
Prepare the ganache: Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat and pour it over the chopped dark chocolate in a heatproof bowl. Let sit for 2-3 minutes, then stir until smooth and glossy.
Spread the chocolate ganache evenly over the completely cooled torte, allowing it to drip down the sides for a rustic look.
Decorate the top with pecan halves and allow the ganache to set at room temperature for at least 1 hour before slicing.
Slice and serve the torte at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
6487 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 399.3 g | 512% | |
| Saturated Fat | 168.7 g | 843% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1418 mg | 473% | |
| Sodium | 1563 mg | 68% | |
| Total Carbohydrate | 694.2 g | 252% | |
| Dietary Fiber | 63.4 g | 226% | |
| Total Sugars | 454.9 g | ||
| Protein | 83.0 g | 166% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 552 mg | 42% | |
| Iron | 50.9 mg | 283% | |
| Potassium | 4632 mg | 99% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
