SC - OOP Chocolate/pecan/aprocote cake recipe
Tollhase1 at aol.com
Tollhase1 at aol.com
Sun Aug 29 16:48:33 PDT 1999
Taken from Bon Appetit, November 1985 page 136
Chocolate Apricot Cake
1/3 c Cognac
1-1/4 c dried apricots (about 6 ounces), cut into 1/4" pieces
1 T butter
3 T dry breadcrumbs
3/4 c 1-1/2 sticks) unsalted butter, room temp
1 c sugar
5 eggs, room temp
6oz semisweet chocolate melted and cooled
1-1/2 t vanilla
2/3 c dry breadcrumbs
1-1/2 c coarsley chopped pecans
1 T all purpose flour
Chocolate Icing
1/2c unsweetened cocoa powder
1/2 cup sugar
1/4 c (1/2) stick unsalted butter cut into small pieces
Apricot Glaze
2 T Cognac
1/2 c apricot Jam
1/2 cup pecan halves
Apricot Roses
Chocolate leaves.
For Cake: Heat Cognac in medium saucepan until just hot. Remove room heat
and mix in apricots. Let soak 15 minutes. Strain apricots, reserving any
soaking liquid for glaze.
Preheat oven to 375 deg F. Butter 8-1/2" springform pan with 1
tablespoonbutter. Dust with 3 tablespoons breadcrumbs. Using Electric
mixer, Cream butter until light and fluffy. Gradually beat in sugar. Beat
in eggs one at a time (mixture may look curdled). Add chocolate and vanilla.
Mix in 2/3 cup breadcrumbs. Combine pecans and flour and blend into batter.
Fold in apricots. Spoon batter into prepared pan. Bake until tester
inserted in center comes out clean, about 50 minutes. Cool in pan on rack.
Run knife around edge of cake. Invert onto platter. Slide sheets of waxed
paper under the edges of cake.
For Icing: Stir all the ingredients in top of double boiler over simmering
water until mixture is shiny and smooth, about 5 minutes. Cool icing for 5
minutes, stirring occasionally.
Pour icing over cake, tilting cake to cover evenly. Using thin flat spatula,
spread icing over top and sides of cake. Refrigerate until icing is firm.
For Glaze: Add enough Cognac to soaking liquid reserved from apricots to
measure 2 tablespoons. Combine with jam in heavy small saucepan. Stir over
medium-low heat until melted. Strain through fine sieve into small bowl.
Cool until tepid, about 5 minutes.
Pour Glaze over top of cake. Using thin metal spatula, spread evenly (do not
let any drip down sides). Arrange pecans around upper edge of cake, ends
touching. Discard paper. Refrigerate cake until glaze is set. Cake can be
prepared up to one day ahead.
Arrange apricot Roses in center of torte. Place large chocolate leaf between
each flower. Place smaller leaf between each large leaf.
This is the basic recipe. If you need instructions for making Roses or
chocolate leafs let me know.
Ribs are done, its supper time.
Frederich
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