posted by cchiu 11-20-100 7:12 AM
Chocolate Apricot Pecan Torte
November, 1985 issue of Bon Appetit.
14 to 16 servings
1/3 cup Cognac
1-1/4 cups dried apricots (about 6 ounces), cut into 1/4-inch pieces
1 Tablespoon butter, room temperature
3 Tablespoons dry breadcrumbs
3/4 cup (1-1/2 sticks) unsalted butter, room temperature
1 cup sugar
5 eggs, room temperature
6 ounces semisweet chocolate, melted and cooled
1-1/2 teaspoons vanilla
2/3 cup dry breadcrumbs
1-1/2 cups coarsely chopped pecans
1 Tablespoon all-purpose flour
Chocolate Icing:
1/2 cup unsweetened cocoa powder
1/2 cup sugar
1/2 cup whipping cream
1/4 cup (1/2 stick) unsalted butter, cut into small pieces
Apricot Glaze:
2 Tablespoons (about) Cognac
1/2 cup apricot jam
1/2 cup pecan halves (optional)
Apricot Roses
Chocolate Leaves
For cake: Heat Cognac in medium saucepan until just hot. Remove from heat and mix in apricots. Let soak 15 minutes. Strain apricots, reserving any soaking liquid for glaze.
Preheat oven to 375 degrees. Butter 8-1/2 inch springform pan with 1 tablespoon butter. 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 breacrumbs.
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 edges of cake.
For icing: Stir all ingredients in top of double boiler over simmering water until mixture is shiny and smooth, about 5 minutes. Cool icing for 5 minut