Chocolate Torte with Apricot Filling
Dessert Recipe

Chocolate Torte with Apricot Filling
Dessert Recipe

• Cake:
• 6 Egg Whites
• 3/4 cup plus 1 tablespoon Sugar
• 1 teaspoon Vanilla Extract
• 1/2 cup plus 1 tablespoon Flour
• 1/2 cup Unsweetened Cocoa Powder
• 1 teaspoon Allspice - ground
• 1 teaspoon Cinnamon - ground
• 1/4 teaspoon Nutmeg - ground
• 2 teaspoons Un-Flavored Gelatin
• 1 teaspoon vanilla extract
• 1oz Hazelnuts - chopped
  
  Frosting and Filling:
• 1½ cups Fat Free Ricotta Cheese
• 1/4 cup plus 2 tablespoon Unsweetened Cocoa Powder
• 2 tablespoon Instant Espresso Powder
• 3 tablespoons Sugar
• 2 teaspoons Vanilla Extract
• 3/4 cup Apricot All Fruit Spread
• Strawberries for garnish

Time: 1 hour
Serves: 12

• Preheat Oven to 350°. Spray two 8-inch round cake pans, with non-stick cooking spray.
• In a large bowl, using an electric mixer, beat egg whites, sugar, vanilla until thick and tripled in volume, about 7 minutes.
• In medium bowl, sift flour, cocoa, allspice, cinnamon and nutmeg. Gently fold the dry ingredients into the egg mixture, until smooth.
• Divide the mixture between the two cake pans. Bake about 15 minutes.
• In a food processor or blender, process the ricotta cheese, cocoa, espresso powder, and sugar, vanilla, until smooth.
• Cover and chill until ready to use.
• When the cake is cooled, split each layer in half. Spread the bottom half on each layer with some of the apricot spread. Carefully replace the top halves.
• Spread some of the apricot spread over the bottom half of cake. Add the second layer, and spread over the entire cake.

• Cooking time 15 minutes.

• Garnish with Strawberries.

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