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.

Nutriscore Rating: 47/100

Prep Time:30 mins

Cook Time:35 mins

Total Time:65 mins

Servings: 8

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)

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease and line the bottom of an 8-inch springform pan with parchment paper.

Step 2

In a large mixing bowl, sift together the flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt.

Step 3

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.

Step 4

Pour the batter into the prepared springform pan and spread it evenly.

Step 5

Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Step 6

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.

Step 7

Once the cake is completely cooled, carefully slice it horizontally into two even layers using a serrated knife.

Step 8

Spread the apricot preserves evenly over the bottom layer of the cake. Place the top layer back on and gently press down.

Step 9

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.

Step 10

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.

Step 11

Pour the chocolate ganache over the assembled cake, letting it drip over the sides. Use a spatula to smooth the top if needed.

Step 12

Allow the ganache to set for about 30 minutes at room temperature, or refrigerate for a faster set.

Step 13

Optional: Before serving, dust the top with powdered sugar for garnish.

Step 14

Slice and serve the Chocolate Apricot Torte. Enjoy!

Nutrition Facts

Serving size	(1337.1g)

Amount per serving	% Daily Value*
Calories	4599.9

Total Fat 239.8g	0%
Saturated Fat 142.5g	0%
Polyunsaturated Fat 0.1g
Cholesterol 765.0mg	0%
Sodium 2006.8mg	0%
Total Carbohydrate 601.6g	0%
Dietary Fiber 65.5g	0%
Total Sugars 417.0g
Protein 65.4g	0%

Vitamin D 194.0IU	0%
Calcium 521.9mg	0%
Iron 36.1mg	0%
Potassium 3209.2mg	0%

*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.

Source of Calories

Fat: 44.7%

Protein: 5.4%

Carbs: 49.9%