Apricot-Almond Chocolate Torte

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Title: Apricot-Almond Chocolate Torte
Categories: Cakes, Chocolate
Yield: 16 servings

Cake:
3 c All-purpose flour
2 c Sugar
3/4 c Unsweetened cocoa powder
2 tb Baking soda
1/2 ts Salt
1 c Water
1 c Cooled coffee
2/3 c Cooking oil
1 ts Vanilla extract
Filling and frosting:
1/2 c Margarine or butter; cut up
6 oz Semisweet chocolate; cut up
1 tb Light corn syrup
1 c Apricot preserves
5 oz Almond paste (2/3 cup)

Recipe by: From Better Homes & Gardens, December 1994.
Grease and lightly flour two 9 x 1 1/2-inch round baking
pans, set aside. In a large mixing bowl, stir together
flour, sugar, cocoa powder, baking soda, and salt. Add
water, coffee, oil, and vanilla. Beat with an electric
mixer on low to medium speed just until combined. Pour
batter into prepared pans. Bake in a 350 degree oven for
35 minutes or until done. Cool in pans on wire racks for
10 minutes. Remove from pans; cool completely on racks.

Prepare frosting (glaze) by combining the margarine or
butter in a saucepan with the semisweet chocolate and corn
syrup. Stir over low heat until melted. Remove from heat.
Let stand until glaze begins to thicken.
Cut cake layers in half horizontally. Place 1 layer on a
platter and spread with 1/3 of the apricot preserves.
Repeat 2 more times. Top with the fourth cake layer.
Place almond paste between 2 sheets of waxed paper; roll
until thin (about a 9 inch diameter). Remove top sheet of
paper. Place almond past atop cake, paper side up; remove
paper. Trim almond paste even with cake edge. Spread top
and sides of cake with chocolate glaze (if glaze becomes
too firm, stir in a few drops of hot water).
If desired, garnish with chocolate curls (not included in
ingredients list).
Note: Some apricot preserves have large chunks of
apricots. Cut these chunks into smaller pieces before
using in this recipe.

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