How To make Apricot Almond Chocolate Torte
Cake: 3 c All-purpose flour
2 c Sugar
3/4 c Unsweetened cocoa powder
2 tb Baking soda
1/2 ts Salt
1 c Water
1 c Cooled coffee
2/3 c Cooking oil
1 ts Vanilla extract
Filling and frosting: 1/2 c Margarine or butter; cut up
6 oz Semisweet chocolate; cut up
1 tb Light corn syrup
1 c Apricot preserves
5 oz Almond paste (2/3 cup)
Recipe by: From Better Homes & Gardens, December 1994. Grease and lightly flour two 9 x 1 1/2-inch round baking pans, set aside. In a large mixing bowl, stir together flour, sugar, cocoa powder, baking soda, and salt. Add water, coffee, oil, and vanilla. Beat with an electric mixer on low to medium speed just until combined. Pour batter into prepared pans. Bake in a 350 degree oven for 35 minutes or until done. Cool in pans on wire racks for
10 minutes. Remove from pans; cool completely on racks.
Prepare frosting (glaze) by combining the margarine or butter in a saucepan with the semisweet chocolate and corn syrup. Stir over low heat until melted. Remove from heat. Let stand until glaze begins to thicken. Cut cake layers in half horizontally. Place 1 layer on a platter and spread with 1/3 of the apricot preserves. Repeat 2 more times. Top with the fourth cake layer. Place almond paste between 2 sheets of waxed paper; roll until thin (about a 9 inch diameter). Remove top sheet of paper. Place almond past atop cake, paper side up; remove paper. Trim almond paste even with cake edge. Spread top and sides of cake with chocolate glaze (if glaze becomes too firm, stir in a few drops of hot water). If desired, garnish with chocolate curls (not included in ingredients list). Note: Some apricot preserves have large chunks of apricots. Cut these chunks into smaller pieces before using in this recipe. -----
How To make Apricot Almond Chocolate Torte's Videos
Apricot Almond Cookies 3
RECIPE: Tap Here ⬇️ Almond Apricot Cookies
ALMONDS AND CASHEWS ARE HIGH IN OXALATES AND POTENTIALLY COULD BE PROBLEMATIC FOR PEOPLE WITH KIDNEY ISSUES AND PEOPLE WHO ARE PRONE TO KIDNEY ISSUES. Please consult your doctor or dietitian and do your own research regarding oxalates.
1/2 cup date paste (view “DATES” highlight)
1/4 cup almond butter
1/2 tsp almond extract
½ tsp vanilla extract
1 1/2 cups almond flour
1/2 tsp baking soda
⅛ cup slivered almonds
Generous pinch of sea salt
1/4 cup dried apricots chopped
* For those with diabetic considerations or who want to limit their sugar intake, you should reduce the amount of dates.
-Combine date paste, almond butter, almond extract, and vanilla extract in a mixing bowl. Mix well.
-Add almond flour and baking soda, mix until combined.
-Fold in slivered almonds and dried apricots
-Roll in balls and flatten.
Bake for 10-12 mins at 350F
**For date paste 12 pitted dates ⅔ cup water
Beth's Apricot Almond Tartelettes | ENTERTAINING WITH BETH
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BETH'S APRICOT ALMOND TARTLETTE RECIPE
Makes 12 tarts
For Filling:
7 ounces (200g) almond paste
½ cup (120 g) of unsalted butter
3 tbsp (75 g) sugar
2 eggs
½ tsp (2.5 ml) Almond extract
¾ cup (90 g) flour
1 tsp (5 ml) baking powder
½ tsp (2.5 ml) salt
1/3 cup (50 g) sliced raw almonds
Powdered sugar for garnish
12 Apricot halves (6 whole apricots)
2 sheets puffed pastry cut into 3x3 squares
1 container vanilla ice cream
METHOD:
Cream together the almond paste, unsalted butter and sugar.
Add the eggs one at a time, beating in between additions. Add almond extract.
Whisk together the flower, baking powder and salt. Add flour mixture to butter mixture to combine.
Place puffed pastry on a floured surface. Cut pastry into 3x3 squares. Roll out slightly.
Fit squares into a muffin tin that has been lightly sprayed with baking spray. Spoon in 2 tbsp of filling into each cup, top with 1 tsp of almonds and place apricot halves in center.
Pop muffin tin in the freezer for 10 mins (or refrigerator for 15 mins) to firm up.
Meanwhile preheat oven to 400F degrees (200C)
Bake for 20 mins, until pastry is puffed and golden and centers are set.
Allow to cool slightly, dust with powdered sugar, serve with vanilla ice cream.
Chocolate & Apricot Tart! ???? Would you try this at home?
Apricot Charlotte Cake with Almonds | Black Pepper Chef
Charlotte cake recipe with apricots and almond nuts – healthy, low-calorie apricot cake recipe for breakfast or picnic. The classic charlotte cake is made with apples, but even with apricots and almond nuts, this low carb cake is perfect: apricots have the necessary sour taste that makes pastries more delicious. A proven step-by-step recipe from Black Pepper Chef.
APRICOT CHARLOTTE CAKE
Ingredients (form size 24cm)
300 g of Apricots
140 g of Plain Flour
125 g of Sugar
3 tbs of Almond Nuts
1/2 tsp of Almond Extract
4 Eggs
1 bag of Baking Powder
2 tbsp. Vegetable Oil
a pinch of Salt
RECIPE & INSTRUCTIONS HERE
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Almond Chocolate Pear Cake Recipe
If you like pears and chocolate you should definitely try this Almond Chocolate Pear Cake. It is very flavorful due to the pears and almonds, and also chocolaty, moist and rich which makes it simply irresistable.
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 10 servings
4 eggs, separated
7 oz (200g) semisweet chocolate (55-70%)
2/3 cup (150g) butter
1 tbsp (8g) unsweetened cocoa powder
1 cup (100g) ground almonds
1/4 tsp (2g) salt
1 tsp (5ml) almond extract
1/2 cup (100g) sugar
3 or 4 ripe pears, peeled, halved and cored
1. Grease and line a 10-inch (25cm) springform pan (with a removable base) with parchment paper. Separate egg yolks from whites. Preheat oven to 180°C (350°F).
2. Melt chocolate and butter over a bain-marie until smooth. Let it cool slightly. Add yolks one at a time and stir well.Stir in cocoa powder, ground almonds, salt and almond extract.
3. Whip egg whites until foamy using a mixer. Gradually add sugar and whip until soft peaks form. Gently fold the whipped whites into chocolate mixture.
4. Pour batter into prepared pan.
5. Cut pear halves in thin slices leaving one edge uncut.
6. Place the sliced pear halves on top of the batter and bake for 40-45 minutes.
7. Let it cool completely and refrigerate to set for at least 2 hours.
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Fudgy apricot torte (plant-based, gluten-free)
Full recipes available at
I’ve never put olive oil in a cake before, but this came out as just about the moistest, most flavorful chocolate cake we’ve ever eaten!
We spread apricot jam between the layers, and the hints of vanilla-almond-chocolate-coconut really make it a cake worth having third helpings.
(Thanks to bensound.com for the music!)