Decadent Chocolate Apricot Pecan Torte
This exquisite torte is a cherished recipe passed down from an old Bon Appétit magazine. It is renowned for its rich chocolate flavor, complemented by the sweetness of dried apricots and the delightful crunch of pecans. Featured at a birthday celebration more than two decades ago, this dessert not only impressed the taste buds but also played a pivotal role in a beautiful love story. Now a beloved classic, the Decadent Chocolate Apricot Pecan Torte is perfect for special occasions, gatherings, or as a personal indulgence. It's a luscious treat that carries with it memories of love, friendship, and celebration, making it truly special.
N/A
Servings
250
Calories
19
Ingredients
Ingredients
Cognac
1/3 cup (heated)
Dried apricots
1 1/4 cups (cut into 1/4-inch pieces)
Unsalted butter
1 tablespoon (room temperature)
Dry breadcrumbs
3 tablespoons (for dusting)
Unsalted butter
3/4 cup (room temperature)
Sugar
1 cup (for batter)
Eggs
5 (room temperature)
Semisweet chocolate
6 ounces (melted and cooled)
Vanilla extract
1 1/2 teaspoons (pure)
Dry breadcrumbs
2/3 cup (for batter)
Pecans
1 1/2 cups (coarsely chopped)
All-purpose flour
1 tablespoon (for coating pecans)
Unsweetened cocoa powder
1/2 cup (for icing)
Sugar
1/2 cup (for icing)
Whipping cream
1/2 cup (for icing)
Unsalted butter
1/4 cup (cut into small pieces for icing)
Cognac
2 tablespoons (for glaze)
Apricot jam
1/2 cup (for glaze)
Pecan halves
1/2 cup (optional, for decoration)
Instructions
1
For the cake, heat cognac in a medium saucepan over medium heat until hot but not boiling. Remove from heat and stir in dried apricots. Let them soak for 15 minutes, allowing the flavors to meld. Strain the apricots and reserve the soaking liquid for the glaze.
2
Preheat your oven to 375°F (190°C). Prepare an 8 1/2-inch springform pan by buttering it with 1 tablespoon of room temperature butter and dusting it with 3 tablespoons of dry breadcrumbs, ensuring an even coating.
3
In a large bowl, use an electric mixer to cream the room temperature unsalted butter until light and fluffy. Gradually add the sugar, beating until well combined. Incorporate the eggs one at a time, mixing well after each addition (the mixture may appear slightly curdled).
4
Blend in the melted and cooled semisweet chocolate and vanilla until smooth. Gradually mix in 2/3 cup of dry breadcrumbs. In a separate bowl, combine coarsely chopped pecans with 1 tablespoon of all-purpose flour, then fold this mixture into the batter, followed by the soaked apricots.
5
Pour the batter into the prepared springform pan and smooth the top with a spatula. Bake for approximately 50 minutes or until a tester inserted into the center comes out clean. Allow the cake to cool in the pan on a wire rack for about 10 minutes before inverting onto a platter.
6
To prepare the icing, in a double boiler over simmering water, combine cocoa powder, sugar, whipping cream, and unsalted butter. Stir the mixture continually for about 5 minutes until it becomes shiny and smooth. Remove from heat and let cool for 5 minutes, stirring occasionally.
7
Pour the icing over the cake, tilting to cover the top and sides evenly. Use a thin, flat spatula to spread the icing smoothly. Refrigerate the torte until the icing is firm.
8
For the glaze, mix enough cognac with the reserved apricot soaking liquid to measure 2 tablespoons. In a heavy saucepan, combine this with apricot jam, stirring over medium-low heat until melted and smooth. Strain the mixture through a fine sieve into a small bowl and let cool for about 5 minutes until tepid.
9
Finally, pour the glaze over the center of the cake, using a thin metal spatula to spread it evenly without allowing it to drip down the sides. If desired, arrange pecan halves around the upper edge of the cake, with the ends touching. Once completed, discard the wax paper used during cooling.
10
Refrigerate the assembled torte until the glaze is set. The torte can be prepared a day in advance for convenience, allowing the flavors to deepen and enhance your indulgence.
Nutrition Information
16g
Fat
22g
Carbs
3g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are the primary flavors of the Decadent Chocolate Apricot Pecan Torte?
The torte features a rich chocolate flavor complemented by the sweetness of dried apricots and the crunch of pecans.
What type of alcohol is used to soak the apricots?
Cognac is used to soak the dried apricots and is also incorporated into the glaze.
How long should the dried apricots soak in the cognac?
The dried apricots should soak in heated cognac for 15 minutes to allow the flavors to meld.
What oven temperature is required for baking the torte?
The oven should be preheated to 375°F (190°C).
What size pan is needed for this recipe?
The recipe requires an 8 1/2-inch springform pan.
How should the springform pan be prepared?
The pan should be buttered with 1 tablespoon of room temperature butter and dusted with 3 tablespoons of dry breadcrumbs.
Does the cake batter use flour or breadcrumbs?
The cake batter primarily uses dry breadcrumbs (2/3 cup), with only 1 tablespoon of all-purpose flour used to coat the pecans.
How many eggs are required for the torte?
The recipe calls for 5 room temperature eggs.
What type of chocolate should be used?
The recipe specifies 6 ounces of semisweet chocolate, melted and cooled.
How long does the torte need to bake?
The torte should bake for approximately 50 minutes or until a tester inserted into the center comes out clean.
What should I do if the batter looks curdled after adding the eggs?
It is normal for the mixture to appear slightly curdled after adding the eggs; continue following the instructions to blend in the chocolate.
How is the icing prepared?
The icing is made in a double boiler by combining cocoa powder, sugar, whipping cream, and unsalted butter for about 5 minutes until shiny.
What are the ingredients for the apricot glaze?
The glaze is made from a mixture of cognac, reserved apricot soaking liquid, and apricot jam.
How should the pecans be prepared for the batter?
The pecans should be coarsely chopped and then combined with 1 tablespoon of all-purpose flour before being folded into the batter.
Can I prepare this torte in advance?
Yes, the torte can be prepared a day in advance, which allows the flavors to deepen.
What is the calorie count for a serving of this torte?
Each serving contains approximately 250 calories.
How much fat is in a serving?
A serving of this torte contains 16g of fat.
What is the carbohydrate and protein content?
The torte contains 22g of carbohydrates and 3g of protein per serving.
Is the cocoa powder used for the icing sweetened or unsweetened?
The recipe requires 1/2 cup of unsweetened cocoa powder for the icing.
How should the cake be cooled after baking?
Allow the cake to cool in the pan on a wire rack for 10 minutes before inverting it onto a platter.
How do you apply the apricot glaze?
Pour the glaze over the center of the cake and use a thin metal spatula to spread it evenly without letting it drip down the sides.
What is the suggested decoration for the torte?
You can arrange pecan halves around the upper edge of the cake with the ends touching for decoration.
Does the cake need to be refrigerated?
Yes, the torte should be refrigerated until the icing is firm and again after the glaze is applied until it is set.
How much apricot jam is needed for the glaze?
The glaze requires 1/2 cup of apricot jam.
What is the origin of this recipe?
This recipe is a cherished classic passed down from an old Bon Appétit magazine.
How much cognac is used in total for the glaze?
The glaze uses 2 tablespoons of cognac mixed with the reserved soaking liquid.
What is the texture of the finished icing?
The icing is described as shiny and smooth after being cooked in a double boiler.
How many ingredients are in this recipe?
There are 19 ingredients total, including optional decorations.
What size should the dried apricot pieces be?
The dried apricots should be cut into 1/4-inch pieces.
Should the semisweet chocolate be hot when added to the batter?
No, the 6 ounces of semisweet chocolate should be melted and then allowed to cool before blending into the batter.