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1 Stick unsalted butter
1/2 c Vegetable oil
2 c Sugar
2 c All-purpose flour
1/2 c Unsweetened cocoa powder
2 lg Eggs
1/2 c Buttermilk
1 ts Vanilla
1 1/2 ts Baking soda
2 c Apricot jam; pureed
-GLAZE-
1 c Heavy cream
16 oz Fine quality semisweet or
-bittersweet chocolate;
-chopped fine
From: arielle@taronga.com (Stephanie da Silva)
Date: Sat, 18 Sep 1993 05:50:33 GMT
From Gourmet Magazine, June 1989
Make the torte: In a saucepan combine the butter, the oil, and 1 cup water
and bring the mixture to a boil. In a bowl with an electric mixer beat
together the sugar, the flour, and the cocoa powder for 30 seconds, or
until the mixture is combined well, add the butter mixture in a stream,
beating, and beat in the eggs, the buttermilk, the vanilla and the baking
soda. Beat the batter until it is just combined well, pour it into a
buttered and floured 9 inch cake pan, 2 inches deep, and bake the torte in
the middle of a preheated 350F oven for 55 to 60 minutes, or until a tester
comes out clean. Let torte cool in the pan on a rack for 5 minutes, turn it
out onto the rack, and let it cool completely. With a long serrated knife
carefully cut the torte horizontally into 3 even layers, invert the top
layer onto a small rack and spread it with about 2/3 cup of the jam. Top
the first layer with the middle layer, spread it with about 1/2 cup of the
jam, and invert the third layer onto the middle layer. Spread the top and
sides of the torte with remaining jam and chill the torte for at least 2
hours, or until it is very cold.
Make the glaze: In a saucepan bring the cream to a boil, put the chocolate
in a bowl, and pour the hot cream over it. Stir the mixture until the
chocolate is melted and it forms a smooth glaze and let it cool until it is
lukewarm and thickened but still pourable.
Put the torte on the rack over a jelly-roll pan and pour the glaze over it,
spreading the glaze to coat the top and sides evenly. Chill the torte for 1
hour, or until the glaze is set, and serve it with whipped cream.
REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
12 Servings
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