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 Tartlets
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Tart shells recipe:
Apricot Almond Tartlets
250 grams butter
250 grams fine Sugar
4 large eggs
1/2 teaspoon salt
1 teaspoon almond essence
100 grams Plain flour
200 grams ground almond/ or almond powder
Baking temperature: 170°C
Baking Time: 25 to 30 minutes
Baking time may vary depending the type and accuracy of your oven.
Moist and Delicate Apricot Cake | French Recipe
#apricotcake #moistcakerecipe #easycake #newvideo #viral #summercake #frenchcake
French Apricot Cake - easy to make, delicate, and beautiful, this cake is incredibly moist, tender, and full of flavours, and the secret is the main ingredient used, which is the almond meal.
Ingredients:
100g butter, very soft
2/3 cup sugar
2 large eggs
2 teaspoons vanilla extract
2 teaspoons almond extract
1 1/2 cups ground almonds
1/3 cup self-raising flour.
》Cream butter until light and fluffy. Add sugar and mix again to combine.
》Add egg, vanilla, and almond extract and mix until everything is incorporated.
》Add the ground almonds and the flour.
》Transfer the batter into an oven dish.
》Wash and cut in half 6 apricots.
》 Add the apricots over the batter and bake it at 175C for about 40 minutes. Dust with icing sugar when the cake has cooled down. Enjoy!
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#frenchcakerecipe #easycake #apricotcake
#quickcake #summercake #lifeisanopera #almondcake #moistcakerecipe #apricotrecipe
Chocolate Almond Battenberg Cake - 4k video
Battenberg Cake is an impressive cake originating in England, consisting of two different color sponge cakes assembled in a chequered pattern, bonded together with apricot jam and covered with homemade marzipan. The cake is moist,rich and really flavorful. Enjoy!
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 8 servings
3/4 cup (170g) butter, softened
3/4 cup (150g) caster sugar
3 large eggs
1 cup (125g) all-purpose flour
1/2 cup (50g) almond flour (ground almonds)
1 1/4 tsp (5g) baking powder
1/4 tsp (1g) salt
2 tbsp (30ml) milk
For almond batter
1 tsp (5g) almond extract
For chocolate batter
2 tbsp (16g) unsweetened cocoa powder
1 tbsp (15g) sugar
2 tbsp (30ml) milk
For brushing
3/4 cup (180g) apricot jam
Almond Paste (Marzipan)
2 cups (200g) almond flour (ground almonds)
1 cup (120g) powdered sugar
4 tbsp (60g) apricot jam
2 tbsp (16g) unsweetened cocoa powder
1 tsp (5g) almond extract
1. Preheat the oven to 350F (180C). Grease and line a 8 inch (20cm) square pan with parchment paper, dividing the pan in half using an aluminum wall.
2. In a medium bowl combine flour with almond flour, baking powder and salt.
3. In a large bowl mix butter with sugar until creamy. Add eggs one at a time, and mix to incorporate.
4. Gradually add flour mixture and milk and mix to combine.
5. Divide batter in half.
6. For the almond batter incorporate almond extract.
7. For the chocolate batter mix cocoa powder, milk and sugar in a small bowl and incorporate in the other half of batter.
8. Pour each batter into one half of the prepared pan.
9. Bake for about 30-35 minutes until a toothpick inserted into the center of the cake comes out clean.
10. Remove from oven, cool for 5 minutes in the pan and then cool completely on a cooling rack.
11. Meanwhile warm the apricot jam, sieve and let cool.
12. When cakes are completely cooled place trim the tops to flatten, and place one on top of the other and trim to equal size.
13. Cut each in half lengthways.
14. Place a strip of chocolate cake on a working surface, brush the top and sides with apricot jam and place an almond cake next to it. Repeat with the other strips of cake on top. Make sure to brush each with apricot jam.
15. Prepare the almond paste. Place the almond flour (ground almonds), powdered sugar and cocoa powder into the bowl of a food processor. Grind to combine. Add apricot jam and almond extract and continue grinding until it comes together. Knead a bit into your hands to come together.
16. Use a rolling pin to roll the almond paste between two sheets of parchment paper, into a thin layer.
17. Cut the almond paste into a 8 x 12 inch (20x30cm) rectangle.
18. Tightly wrap the cake in almond paste (marzipan).
19. Trim the ends and refrigerate until ready to serve.
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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?
Chocolate & Apricot Cake Recipe
Watch here step by step Chocolate and Apricot Cake recipe procedure. The top apricots will sink during cooking. This is normal to leave a lovely bumpy top to your cake.