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chocolate apricot pecan torte

Desciption

this recipe comes from an old bon apetite magazine. my dear friend's boyfriend baked this torte for her birthday one year and after i had the honor of tasting it -- i told her she that she had my blessing to marry him. they have now been married for over 20 years so i guess i was right!!! i am placing this recipe here for safe keeping. this is the second time i have had to request the recipe from my friend and i promised to place it somewhere safe and secure.

Tags

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Steps

  1. For cake: heat cognac in medium saucepan until just hot
  2. Remove from heat and mix in apricots
  3. Let soak 15 minutes
  4. Strain apricots
  5. Reserving any soaking liquid for glaze
  6. Preheat oven to 375 degrees
  7. Butter an 8 1 / 2 inch springform pan with one tablespoon butter
  8. Dust with 3 tablespoons breadcrumbs
  9. Using electric mixer
  10. Cream butter until light and fluffy
  11. Gradually beat in sugar
  12. Beat in eggs one at a time
  13. Add chocolate and vanilla
  14. Mix in 2 / 3 cup breadcrumbs
  15. Combine pecans and flour and blend into batter
  16. Fold in apricots
  17. Spoon batter into prepared pan
  18. Bake until tester
  19. Inserted into middle
  20. Comes out clean - about 50 minutes
  21. Cool in pan on rack
  22. Run knife around edge of cake
  23. Invert onto platter
  24. Slide sheets of waxed paper under edges of cake
  25. For icing: stir cocoa powder
  26. Sugar
  27. Whipping cream and butter in top of double boiler over simmering water until mixture is shiny and smooth
  28. About 5 minutes
  29. Cool icing for 5 minutes
  30. Stirring occasionally
  31. Pour icing over cake
  32. Tilting cake to cover evenly
  33. Using thin flat spatula
  34. Spread icing over top and sides of cake
  35. Refrigerate until icing is firm
  36. For glaze: add enough cognac to soaking liquid reserved from apricots to measure 2 tablespoons
  37. Combine with jam in heavy saucepan
  38. Stir over medium-low heat until melted
  39. Strain through fine sieve into small bowl
  40. Cool until tepid
  41. Approximately 5 minutes
  42. Pour glaze over top of cake
  43. Using thin metal spatula
  44. Spread evenly -- do not let any drip down sides of cake
  45. Arrange pecans around upper edge of cake
  46. Ends touching
  47. Discard wax paper
  48. Refrigerate cake until glaze is set
  49. Cake can be prepared up to one day in advance

Step 36

Total Time in Minute 120

Ingredients Count 15

cooking chocolate apricot pecan torte

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Ingredients

Cognac

Dried apricots

Butter

Dry breadcrumbs

Unsalted butter

Sugar

Eggs

Semisweet chocolate

Vanilla

Pecans

All-purpose flour

Unsweetened cocoa powder

Cream

Apricot jam

Pecan halves

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