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Chocolate Torte with Apricot Filling

Chocolate Torte with Apricot Filling comes together with Sugar Minus Tbs, Vanilla Extract, Ground Cinnamon, Part Skim Ricotta Cheese, and Instant Espresso Powder. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 3/4 cup
• 1 tsp
• 1 tsp
• 1 1/2 cup
• 2 tbsp
• 3 tbsp
• 2 tsp
• 1/8 tsp

Method (preview)

1. 1

   Garnish: strawberries

2. 2

   Heat oven to 350.

3. 3

   In a large bowl, using an electric mixer set at high speed, beat the eggs, sugar, and vanilla until thick and tripled in volume, abuot 7 minutes.

4. 4

   Using a large spatula, quickly and gently fold the dry ingredients into the egg mixture until smooth.

5. 5

   Divide the mixture between the two prepared pans.

6. 6

   Bake until a toothpick inserted in the center comes out clean,a bout 15 minutes.

7. 7

   Cool completely in the pans set on racks.

8. 8

   Cover and chill the frosting until ready to use.

9. 9

   Whent he cake is cool, turn it out of the pans.

10. 10

    With a long serrated knife split each layer in half horizontally and spread the bottom of each layer wtih half of the apricot all-fruit spread.

11. 11

    Carefully replace the top halfs.

12. 12

    Spread half of the frosting evenly over the top of one of the filled layers.

13. 13

    Stack the second layer on top of the first.

14. 14

    Swirl teh remaining frosting evenly over the top of the cake.

15. 15

    Garnish with whole strawberries, if desired.