Chocolate Apricot Torte
Indulge in the decadent delight of our Chocolate Apricot Torte, a dessert that perfectly balances rich, velvety chocolate with the subtle tartness of apricot preserves. This elegant treat begins with a moist cocoa-infused cake, layered with a luscious spread of apricot preserves, and crowned with a glossy and luxurious bittersweet chocolate ganache. Ideal for special occasions or as a refined everyday dessert, this torte is simple to prepare yet delivers show-stopping flavor and presentation. With its soft, melt-in-your-mouth texture and the irresistible harmony of fruit and chocolate, this recipe is sure to impress. Pair it with a dusting of powdered sugar for a picture-perfect finish, and serve it to delight any gathering or enjoy a sophisticated indulgence for yourself.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup All-purpose flour
- 0.5 cup Cocoa powder (unsweetened)
- 1 cup Granulated sugar
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 cup Unsalted butter (softened)
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 0.5 cup Whole milk
- 0.75 cup Apricot preserves
- 6 ounces Bittersweet chocolate (chopped)
- 0.5 cup Heavy cream
- 2 tablespoons Powdered sugar (optional for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and line the bottom of an 8-inch springform pan with parchment paper.
In a large mixing bowl, sift together the flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt.
Add the softened butter, eggs, vanilla extract, and milk to the dry ingredients. Beat with a hand or stand mixer on medium speed until the batter is smooth and well combined.
Pour the batter into the prepared springform pan and spread it evenly.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then remove it from the pan and let it cool completely on a wire rack.
Once the cake is completely cooled, carefully slice it horizontally into two even layers using a serrated knife.
Spread the apricot preserves evenly over the bottom layer of the cake. Place the top layer back on and gently press down.
To make the ganache, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Do not let it boil.
Remove the cream from the heat and add the chopped bittersweet chocolate. Let it sit for 2-3 minutes, then stir until smooth and glossy.
Pour the chocolate ganache over the assembled cake, letting it drip over the sides. Use a spatula to smooth the top if needed.
Allow the ganache to set for about 30 minutes at room temperature, or refrigerate for a faster set.
Optional: Before serving, dust the top with powdered sugar for garnish.
Slice and serve the Chocolate Apricot Torte. Enjoy!
Nutrition Facts
Calories |
4600 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 239.8 g | 307% | |
| Saturated Fat | 142.5 g | 712% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 765 mg | 255% | |
| Sodium | 2007 mg | 87% | |
| Total Carbohydrate | 601.6 g | 219% | |
| Dietary Fiber | 65.5 g | 234% | |
| Total Sugars | 417.0 g | ||
| Protein | 65.4 g | 131% | |
| Vitamin D | 4.9 mcg | 24% | |
| Calcium | 522 mg | 40% | |
| Iron | 36.1 mg | 201% | |
| Potassium | 3209 mg | 68% | |
*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.
