Chocolate Nut Torte

Recipe Description

Recipe Ingredients

10 egg yolks
2/3 cup sugar
10 tablespoons butter
8 oz. sweet baking chocolate or German Sweet Chocolate
1 cup finely ground pecans (best in mouli grinder)
8 egg whites
¾ cup apricot preserves

Instructions

Grease and flour an 8 inch spring form pan. Mix yolks and sugar without beating until sugar dissolves. Melt the chocolate and butter in top of double boiler over hot water. Mix until the mixture is smooth. Blend the chocolate into the sugar mixture. Remove 1 cup of the mixture and set aside for frosting. Fold the ground pecans into the mixture remaining in bowl. Beat the egg whites until stiff but not dry. Stir ¼ of the egg whites into the nut mixture. Gently fold in the rest of the egg whites. Pour the mixture into the pan and bake at 350° 50 to 60 minutes until the center feels springy to the touch. Set the pan on a rack to cool. Gently ease a spatula around the edge so that the cake falls evenly as it cools. When cool remove from pan. Slice into 2 layers. Spread preserves over bottom layer. Replace top layer. Frost the top and sides of cake. Pat the chopped nuts around the edge. If the frosting is not easy to spread, refrigerate it 20 to 30 minutes. Refrigerate the cake until it is served. It can be made a day ahead.