Ingredients
- 1/2 cup flour
- 1/2 cup almond flour
- 1/4 cup cocoa powder
- 1 tbs instant espresso powder
- 1/4 tsp slat
- 1 stick unsalted butter, softened
- 1 cup sugar, divided
- 5 eggs, separated, room temperature
- 1 tb vanilla extract
- 4 oz extra bittersweet bar chocolate (70%) chopped, melted and cooled to room temperature
- 1/2 tsp cream of tartar
- Filling
- 3/4 cup apricot preserves
- 3 tbs apricot brandy
- Glaze
- 6 oz extra bittersweet chocolate (70%) chopped
- 1 tbs unsalted butter, softened
- 3/4 cup heavy cream
- 2 tbs corn syrup
- whipped cream
Preparation
Step 1
Preheat oven to 400°. Coat an 8 inche springform pan and line with parchment paper and coat paper with butter. Dust pan with flour and shake out excess. Sift together flours, cocoa, espresso and salt in a medium sifter. Beat butter and 3/4 cup sugar in the bowl with a paddle attachment on medium speed until pale and creamy, 3-5 minutes. Add yolks one at a time, beating until thick then beat in extract. Transfer mixture to a large bowl, then wash and dry mixer. Whisk egg whites and cream of tartar on medium low speed until thick and foamy, 2-3 minutes; increase speed to medium high. Gradually sprinkle in remaining 1/4 cup sugar and whisk until firm peaks form, 2-3 minutes. Fold melted chocolate not butter mixture, followed by flour mixture. Stir 1/4 of the egg whites into the batter. Fold in remaining whites, in three batches, adding more when no streaks remain; pour batter into prepared pan. Bake torte on center rack 28-30 minutes. Let torte cool in pan 10 minutes; remove springform ring and turn torte onto rack to cool completely.
Level cake top with serrated knife, then slice cake in half horizontally. Arrange bottom layer, cut side up on rack set inside a baking sheet lined with parchment paper. Process preserves in a food processor until fairly smooth; transfer to a saucepan and stir in brandy. Bring mixture to a boil over medium high heat then reduce to medium low and simmer until it thickens and reduces slightly about 15 minutes. Spread filling on top of cut side of bottom layer; top with second layer, cut side down. Chill torte until filling sets, about 20 minutes.
For glaze, place chocolate and butter in a 2 cup measuring cup with a pour spout. Heat cream and corn syrup in a saucepan until nearly boiling. pour cream mixture over chocolate and butter; let stand 5 minutes, then which until chocolate is melted and glaze is smooth. Pour glaze over top of torte, starting in the center and radiating out towards the edge so it flows down the sides of the torte. Smooth top and sides to evenly coat torte. Chill torte to set glaze, about 1 hour. Garnish with whipped cream.